Vegetarians recipes
Buckwheat Noodles With Sauteed Squash
1/2 pound buckwheat noodles
1 1/2 tablespoons olive oil
2 garlic cloves -- minced
1/4 cup dry white wine (or vegetable stock)
1 medium zucchini -- thinly sliced
1 medium yellow summer squash -- thinly sliced
6 ounces frozen chopped spinach - (to 8) -- thawed
1/4 cup grated organic Parmesan cheese (or Parmesan-style soy cheese)
Salt -- to taste
Freshly-ground black 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 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.


Print this recipe