Summer Squash Pasta Toss

Ingredients

• 6 tablespoons butter
• 1 medium onion, sliced in strips
• 2 tablespoons minced garlic
• 2 medium yellow squash (summer squash)
• 2 medium zucchini
• 1 quart whole tomato, drained
• 1 tablespoon sugar
• 1/2 cup parmesan cheese
• 12 ounces angel hair pasta, cooked al'den'te
• 1 tablespoon parsley

Directions

1. 1

   Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.

2. 2

   While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.

3. 3

   Add tomatos. Carefully chop tomatos without cutting the squash. Stir.

4. 4

   Add sugar. Stir. Simmer 15 minutes.

5. 5

   Add remaining butter to the pasta and toss. Add parsley and toss again.

6. 6

   Stir in the parmasan to the squash mixture until melted.

7. 7

   Top the pasta with squash.

8. 8

   Sprinkle with parmasan if desired.