Sauteed Crookneck Squash and Egg Noodles

• extra virgin olive oil↗3 tablespoons
• maui onion↗1 cup

  Sliced Thin

• serrano peppers↗2

  Small Diced

• crookneck yellow squash↗1 lb

  Sliced-Half Moon

• Chardonnay wine↗1⁄4 cup

  Barefoot Celllars

• minced garlic cloves2 tablespoons

  Split

• Baby Spinach↗16 ounces
• lemon↗1

  4-Wedges

• fine sea salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon

  Fine

• egg noodles↗16 ounces

  Blanched

• Italian parsley↗1⁄2 cup

  Chopped

• small caper↗1⁄2 cup

  Drained

Step-by-step instructions

1. 1

   Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.

2. 2

   Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.

3. 3

   Place egg noodles is salted water and finish cooking.

4. 4

   Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.

5. 5

   Garnish with fresh Italian Parsley.