|Penne pasta and spinach salad|
Whole wheat penne pasta with baby squash and mushrooms in a tomato cream sauce.
Cooked the pasta according to the directions on the box.
For the sauce -
Melted 1/4 of a stick of butter in a sauce pan. Added 1/2 cup heavy cream, 1/4 cup ricotta cheese, 3 tablespoons fontina cheese, and one small can diced tomatoes. Cook on medium heat, stirring frequently until hot all the way through and all the cheese is melted.
For the squash -
Browned about 1/4 cup onions in olive oil, then added the baby squash and browned slightly. Added the mushrooms (halved), some red wine, rosemary, garlic, and dried basil.
Tossed it all together and served with a spinach and parsley salad.
Spinach and parsley salad with champagne and balsamic vinegars, sumac, and black pepper.