2 TBS olive oil
1/2 Summer squash, sliced
1/2 tsp ground ginger dash of crushed red pepper (a little goes a long way)
1/2 cup white cooking wine (add salt if you use table white)
2-3 TBS of cream cheese
1/4 cup marinara sauce
4 leaves of fresh basil chopped
Farfalle Pasta
2-3 red potatoes, baked and cut into bite-size pieces
Saute the squash in the oil with spices for just a few minutes, add cooking wine, marinara, and cream cheese and half of the basil and bring to a boil. Turn to low, toss with cooked pasta and potatoes. Remove from heat, dish up and top with remaining fresh basil. YUM!
*This makes a great side dish, or vegetarian main dish. You could easily add a meat of choice at the beginning with the squash and it would be fantastic.
