I had oodles of squash, and this was perfect!
6 yellow and green squash
3-4 cloves garlic
3 Tbs olive oil
1/2 cup chicken broth
1 cup fresh basil leaves
1/4 cup Italian parsley
1/4 cup parmesan cheese
Salt and pepper to taste
1 pkg fettuccini noodles
Begin by slicing the veggies into long thin strips, similar to a fettuccini noodle. I sliced each squash in half then just made thin slices. In a skillet, saute the minced garlic and sliced onion in olive oil. Add the squash and half of the basil. Cook in the broth until the squash is tender. Toss in the herbs and parmesan cheese.
Meanwhile boil the pasta in a large pot of salted water until just tender. Drain but don't rinse. Pour the veggies into the zucchini and toss to combine. Serve either as a main dish or with chicken or pork.
I could eat a whole bowl just by itself!
Ellie, I ask, what is so 'Healthy Appetite' about that?
Boun Appetito, y'all!