1 medium onion (I used a vidalia but would work with about any)
4 cloves minced garlic
2 tsp ground sage (next time I'll use fresh so if you have it try it.)
2 tsp fresh ground pepper
2 Tbs. olive oil
2 Tbs. butter
1 pound whole wheat rigatoni cooked according to taste.
Parmesano Reggiano to garnish
Heat olive oil and butter in a medium skillet over medium heat. Add squash and onion. Stir in sage and pepper cook until onions are just translucent. Add garlic cook an additional 3-4 minutes. Toss together with pasta garnish with shredded cheese.
1/2 pound whole wheat penne (cooked according to taste)
1 Tbs. Olive Oil
1 Tbs. Butter
Parmesano Reggiano To Garnish
Saute onions with olive oil and butter over medium to low heat until just turning translucent. Add tomato and cook another 2-3 minutes. Add garlic and cook another 2 minutes. Toss with pasta and garnish with fresh chopped basil, toasted pine nuts, and shredded cheese.
YUM! Among my favorites for quick and easy nights.