Baby Sunburst Squash With Farfalla

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Baby Sunburst Squash With Farfalla

 

2 ounces extra-virgin olive oil

1/2 ounce sliced garlic

2 1 ounce baby green sunburst squash, quartered

1 ounce goat cheese

4 ounces white wine

2 ounces heavy cream

1/2 ounces opal basil

6 ounces cooked farfalla pasta

salt to taste

 

Saute garlic and both squashes in olive oil for 3 to 4 minutes. Add white wine,

cream and goat cheese. Reduce until thick and add basil. Add salt to taste. Toss

with pasta and serve.

Makes 1 to 2 servings.

 

 

 

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