Pasta with Summer Squash and Feta
- Yield 4 servings
A three-ingredient pasta that is ridiculous easy and wonderfully fragrant.
- 4 cups yellow or green squash, sliced
- 2 tablespoons olive oil
- 4 ounces feta cheese
- Fresh basil
- Sauté squash in olive oil over high heat until browned, about 10 minutes. Top with feta cheese. Cover and let stand 5 minutes, until cheese melts. Toss with pasta and fresh basil.