Penne w/Cheese, Squash & Tomatoes

This is the last of the white pasta in the house (and before I realized my jeans no longer fit). From hereon out, we’re back to whole wheat pastas…and lately, soups (out of season for many of you but perfect for SF year round) and salads.

Last week, we didn’t feel like going out but didn’t have a meal planned, so this was put together on the fly. I boiled some penne in salted water and sauteed shredded pattypan squash in a bit of butter (from our Paso Robles trip several weeks ago…its amazing how long squash can last on the counter!). Once the pasta was ready, I mixed in the squash, a pat of butter, some shredded cheese (whatever we found in the fridge: parmesan, goat pimento and edam), cherry tomatoes from the farmer’s market, salt and pepper.

Easy, simple and flavorful!

View from our cabin in Lake Tahoe last weekend