BUCKWHEAT NOODLES WITH SAUTEED SQUASH

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BUCKWHEAT NOODLES WITH SAUTEED SQUASH

 

1/2 pound buckwheat noodles

1 1/2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/4 cup dry white wine or vegetable stock

1 medium zucchini, thinly sliced

1 medium yellow summer squash, thinly sliced

6 to 8 ounces fresh spinach, washed, stemmed and chopped

1/4 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

 

Bring water to a boil in a large pot. Add the noodles and cook at a

steady simmer until al dente, about 5 to 7 minutes. Drain at once and

transfer to a covered serving dish.

In the meantime, heat the oil in a skillet. Saute the garlic for a

minute or two, until golden, then add the wine and squashes. Cook

until the squashes are tender-crisp. Add the spinach, cover, and cook

just until it wilts.

Transfer to the serving bowl and toss with the noodles. Add the

Parmesan cheese, and season to taste with salt and pepper. Toss again.

Serve at once.

Makes 4 servings.