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. |