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Rigatoni with Summer Squash, Basil and Goat Cheese

Submitted by Pat & Shirley Moreno


4 T olive oil
8 small summer squash, thinly sliced (more or less)
20 fresh basil leaves, torn in half, salt and pepper to taste
1 lb. rigatoni
3/4 C fresh goat cheese (one small package)
One onion


Add an onion (cut up) and sautee it in olive oil with squash and half the basil in large skillet for 15 minutes.
Don't allow squash to overcook.
At the same time put water on to boil for rigatoni.
After rigatoni is drained, put into large bowl, add the sauteed olive oil, squash, onion, salt and pepper and mix with pasta.
Toss gently.
Top with goat cheese and remaining basil.
Add more salt and pepper to taste.