ezRecipe-Zee: Cooking Recipe: How to make Buckwheat Noodles With Sauteed Squash

Buckwheat Noodles With Sauteed Squash

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Date Added:	November 20, 2008
Calories:	64
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Vegetarian, Copy Cat / Restaurant

Ingredients:

1/2   pound         buckwheat noodles
1 1/2 tablespoons   olive oil
2                   garlic cloves
1/4   cup           dry white wine
                    = (or vegetable stock)
1     medium        zucchini
1     medium        yellow summer squash
6     ounces        frozen chopped spinach - (to 8)
1/4   cup           grated organic Parmesan cheese
                    = (or Parmesan-style soy cheese)
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Bring water to a boil in a large pot. Add the noodles and cook at a steady simmer until al dente, about 5 to 7 minutes. Drain at once and transfer to a covered serving dish.
In the meantime, heat the oil in a skillet. Saute the garlic for a minute or two, until golden, then add the wine and squashes. Cook until the squashes are tender-crisp. Add the spinach, cover, and cook just until everything is well heated through.
Transfer to the serving bowl and toss with the noodles. Add the Parmesan cheese, and season to taste with salt and pepper. Toss again. Serve at once.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 64

Calories from Fat 81.0%

Total Fat

Cholesterol

0mg

Sodium

2mg

Carbohydrate

Dietary Fiber

Protein

Points 2

Exchanges: 1/2 Vegetable

Rating: ()

Added On: November 20, 2008

* In A Vegetarian Kitchen at http://www.vegkitchen.com