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Sauteed Crookneck Squash and Egg Noodles

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“A combination Crookneck Squash, Sweet Onions, Serrano Peppers, Garlic and Fresh Baby Spinach served over Egg noodles.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
  2. Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
  3. Place egg noodles is salted water and finish cooking.
  4. Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
  5. Garnish with fresh Italian Parsley.

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