Buckwheat Noodles With Sauteed Squash

Recipe Ingredients

1/2 lb	227g / 8oz	Buckwheat noodles
1 1/2 tablespoons	22ml	Olive oil
2		Garlic cloves - minced
1/4 cup	59ml	Dry white wine
		= (or vegetable stock)
1		Zucchini - thinly sliced (medium)
1		Yellow summer squash - thinly sliced (medium)
6 oz	170g	Frozen chopped spinach - (to 8) - thawed
1/4 cup	36g / 1.3oz	Grated organic Parmesan cheese
		= (or Parmesan-style soy cheese)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 everything is well heated through.

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.

This recipe yields 4 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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