Thursday, April 1, 2010

Basil Blue Cheese Pasta

Best pantry meal ever. Seriously.

Basil Blue Cheese Pasta
2 servings pasta
Olive oil
2 cloves garlic, minced
1/4 onion, chopped
Pinch red pepper
Broth or wine
Small summer squash, halved and thickly sliced
Lemon juice (about 1/4 lemon)
Small handful fresh chopped basil
About 1/4 cup reduced fat blue cheese

Cook pasta according to directions. Drain when done.

In the meantime, heat a splash of olive oil in a sauté pan, and cook onion and garlic a couple minutes. Add squash, red pepper, a pinch each of salt and pepper, and a bit of broth or wine if it's dry. When squash is done, squeeze lemon over, and add basil and cooked pasta. Toss with cheese. Enjoy.
Serves two. Or one, if no one is around to watch.

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