Deana
07-13-2005, 01:35 PM
I made this last night -- I was trying to copy a recipe from a restaurant in Chicago that I used to love.
It turned out soooo yummy!!
Olive oil
2 small to medium yellow squash, into ½ inch chunks
1 large or 2 small zucchini cut into ½ inch chunks
1 package mushrooms, stems removed
salt and pepper
1 can diced tomato with Italian seasoning
¼ cup chopped fresh basil
¼ cup wine = white, red, whatever’s open (can omit)
½ cup bread crumb such as progresso
1 4 oz package goat cheese
½ cup cottage cheese (or ricotta)
Hot cooked pasta
Sautee the squash, zucchini and mushroom in the olive oil with salt and pepper for 5 minutes (until crisp tender). Add the can of tomatoes, basil and wine. Simmer for a few minutes. Stir in the bread crumbs. Stir in the goat cheese and cottage cheese. Cook ‘til heated. Serve over pasta
It turned out soooo yummy!!
Olive oil
2 small to medium yellow squash, into ½ inch chunks
1 large or 2 small zucchini cut into ½ inch chunks
1 package mushrooms, stems removed
salt and pepper
1 can diced tomato with Italian seasoning
¼ cup chopped fresh basil
¼ cup wine = white, red, whatever’s open (can omit)
½ cup bread crumb such as progresso
1 4 oz package goat cheese
½ cup cottage cheese (or ricotta)
Hot cooked pasta
Sautee the squash, zucchini and mushroom in the olive oil with salt and pepper for 5 minutes (until crisp tender). Add the can of tomatoes, basil and wine. Simmer for a few minutes. Stir in the bread crumbs. Stir in the goat cheese and cottage cheese. Cook ‘til heated. Serve over pasta