Buckwheat Noodles With Sauteed Squash Recipe

• 1/2 lb buckwheat noodles
• 1 1/2 Tbsp. extra virgin olive oil
• 2 x garlic cloves chopped
• 1/4 c. dry white wine (or possibly vegetable stock)
• 1 med zucchini thinly sliced
• 1 med yellow summer squash thinly sliced
• 6 ounce frzn minced spinach - (to 8) thawed
• 1/4 c. grated organic Parmesan cheese (or possibly Parmesan-style soy cheese) Salt to taste Freshly-grnd black pepper to taste

1. Bring water to a boil in a large pot.
2. Add in the noodles and cook at a steady simmer till al dente, about 5 to 7 min.
3. Drain at once and transfer to a covered serving dish.
4. In the meantime, heat the oil in a skillet.
5. Saute/fry the garlic for a minute or possibly two, till golden brown, then add in the wine and squashes.
6. Cook till the squashes are tender-crisp.
7. Add in the spinach, cover, and cook just till everything is well heated through.
8. Transfer to the serving bowl and toss with the noodles.
9. Add in the Parmesan cheese, and season to taste with salt and pepper.
10. Toss again.
11. Serve at once.
12. This recipe yields 4 servings.

buckwheat noodles, extra virgin olive oil, garlic, white wine, zucchini, parmesan cheese

Taken from cookeatshare.com/recipes/buckwheat-noodles-with-sauteed-squash-94667 (may not work)