Summer Squash with Goat Cheese
2-3 Summer Squash
1 tablespoon olive oil
4 oz. goat cheese
1 lb rigatoni or similar pasta cooked
a few fresh basil leaves
salt and pepper
In a large skillet, over low heat, gently heat the oil. Add the squash and sauté until soft (about 30 minutes). As the squash cooks mash it slightly against the sides of the pan. When it is almost finished, toss in ½ of the basil leaves then salt and pepper to taste. Place a serving of the squash over a serving of the pasta and top each serving with an oz of the goat cheese and a bit more basil.
