Gluten-free Penne pasta with fresh Sage and yellow Squash
Ingredients
75 grams corn / gluten-free pasta
one small yellow (sometimes called summer) squash
fresh sage
olive oil
salt to taste
Boil the water for the pasta. Add a bit of salt into the water for taste. Depending on corn / rice or whole-wheat pasta (if you are not using gluten-free) the pasta takes 7-10 minutes. In a separate pan, begin to sautee the summer squash. This should only take a couple minutes. When the pasta is finished, drain (no need to rinse unless you want to take off extra starch) and add the squash, a bit of olive oil and fresh sage. Stir everything together and serve immediately.
Buon appetito!!
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