Spinach Fettuccine with Summer Squash

• One 12-ounce package spinach fettuccine
• 2 tablespoons extra-virgin olive oil
• 2 medium yellow summer squashes, halved lengthwise and sliced
• One pint cherry tomatoes, halved
• 1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
• Salt and freshly ground pepper to taste

1. Cook the pasta according to package directions and drain.
2. Meanwhile, heat the oil in a skillet.
3. Add the squash and saute over medium heat, stirring often, until tender-crisp to your liking.
4. Add the tomatoes and continue to cook until they are just heated through.
5. Combine the pasta with the squash mixture in a serving container.
6. Add the Parmesan cheese and toss together.
7. If a little more moisture is needed, add a small amount of water and toss again.
8. Season with salt and pepper, and serve.
9. Spinach Fettuccine with Summer Squash (this page)
10. Corn Frittata Parmesan (page 224)
11. or
12. Contemporary Creamed Spinach (page 212)
13. Simple tossed salad
14. Calories: 248
15. Total Fat: 10g
16. Protein: 10g
17. Carbohydrate: 29g
18. Cholesterol: 8mg
19. Sodium: 203mg

extravirgin olive oil, summer, cherry tomatoes, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/spinach-fettuccine-with-summer-squash-372777 (may not work)