Pasta with Summer Squash and Feta
YIELD 4 servings
4 cups yellow or green squash, sliced
2 tablespoons olive oil
4 ounces feta cheese
1. Sauté squash in olive oil over high heat until browned, about 10 minutes. Top with feta cheese. Cover and let stand 5 minutes, until cheese melts. Toss with pasta and fresh basil.
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