2lbs tromboncino squash, slice 1/2" thick
6 oz. extra virgin olive oil
4 cloves garlic
1/2 cup torn fresh Italian parsley or herbs of your preference
1 lb dry pasta
firm cheese as garnish, or not
Salt & Pepper to taste
- In a sauté pan, place olive oil and squash, cook over medium/low heat until squash becomes tender, 15-20 min., add chopped garlic, season with salt and black pepper.
- Cook pasta in boiling salted water, strain and reserve 1/2 cup of water. Carefully add pasta water to pan with squash, and bring to a boil. Toss in pasta and torn parsley. Transfer to large bowl to serve family style, and garnish with a grated cheese.