This is one of my favorite late summer recipes. Early September brings with it so many ripe tomatoes and summer squash that it is hard to know what to do with them all. I tend to use whatever vegetables I have on hand - but I always use plenty of very ripe, sweet tomatoes. Use local produce if possible, as they are the sweetest and tastiest! This is a wonderful recipe that is easy to prepare and perfect as a light main dish or as a side.

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Ingredients

1 T. olive oil

1 medium onion

2-3 cloves minced garlic

2 small zucchini

2 small yellow summer squash

4 medium ripe tomatoes

1/2 cup fresh chopped cilantro

Salt and pepper to taste

1 1/2 T. cream cheese

2 cups of cooked egg noodles (about one cup dry)

In a large thick-bottomed skillet, combine olive oil, garlic and chopped onion and cook over medium-high heat until onions are translucent. Add chopped squash (medium chunks), tomato (medium chunks), and chopped fresh cilantro or other fresh herbs, cover with a lid and sauté for about 15 to 20 minutes until vegetables are cooked through. Then add salt and pepper along with the cream cheese. Stir until the cream cheese melts and combines with the vegetables. You can use plain yogurt if you desire instead of cream cheese. Then add the cooked egg noodles. Cover and sauté until everything is hot.

Note: you can use any summer squash you like and you can substitute any grain, such as brown rice, for the egg noodles.

Nutritional information per serving

210 calories
7 g total fat
(0 g saturated fat)

33 g carbohydrate
4.5 g fiber
6.5 g protein

Portions:
1 Protein, 1 Vegetable, 1 Extra