Summer Squash

From the "Kids' Corner" - Quick Pasta Ribbons with Chunky Squash & Mushrooms

1 package (8 to 9 ounces) oven-ready lasagna noodles
1 tablespoon olive oil
2 medium yellow summer squash or zucchini (10 ounces each), cut into 3/4-inch chunks
10 ounces fresh mushrooms, trimmed, and halved or quartered
2 cups tomato-basil pasta sauce
1/4 cup heavy or whipping cream
20 ounces Parmesan cheese

Boil 4 quarts of salted water over high heat. Add lasagna noodles, one at a time, and cook 7 to 8 minutes or until tender.

Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add squash and mushrooms; cover and cook 4 to 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add pasta sauce and cream; heat to boiling, stirring frequently.

Drain noodles. In serving bowl, toss noodles with squash mixture. Top with shavings of Parmesan cheese.

Serves 4.

From “Good Housekeeping” magazine, March 2004.

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