Wednesday, June 23, 2010

Pasta with yellow squash

2 lb. yellow squash (or part yellow squash part zucchini) cut into coins
3 or 4 Tbsp. butter
1/2 large onion, chopped
Mortons Nature Seasons OR Salt and pepper to taste
4 c. cooked large tube pasta (penna or rigatoni work great)
1 can white beans, drained but not rinsed

Melt butter over medium high heat. Add onion and cook until translucent. Add squash and reduce heat to medium. Cook, stirring occasionally until tender. Season to taste and return heat to high so the squash turns slightly golden on the edges.

Add pasta and beans and cook, stirring, until heated though.

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