Sauteed Crookneck Squash And Egg Noodles - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 cup maui onion (Sliced Thin)
2 serrano peppers (Small Diced)
1 lb crookneck yellow squash (Sliced-Half Moon)
1/4 cup Chardonnay wine (Barefoot Celllars)
2 tablespoons minced garlic cloves (Split)
16 ounces Baby Spinach
1 lemon (4-Wedges)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper (Fine)
16 ounces egg noodles (Blanched)
1/2 cup Italian parsley (Chopped)
1/2 cup small caper (Drained)

Preparation

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.
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.
Place egg noodles is salted water and finish cooking.
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.
Garnish with fresh Italian Parsley.