BUTTERY TOMATO BASIL & MUSHROOM PASTA WITH FRIED SUMMER SQUASH

Monday night's dinner for 2. This dish took 20-30 minutes long- only because your always waiting on the pasta.

Ingredients...

Angel Hair Pasta
Roma Tomatoes
White Mushrooms
Basil
Garlic
Olive Oil
Butter
Salt & Pepper

Summer Squash
Paper Bag of Flour
1 Egg
Butter
Olive Oil
Salt & Pepper

In a pot, fill with with water, once boiling add in your desired amount of angel hair pasta.

Chop up 2 roma tomatoes, 8 small white mushrooms, 4 big cloves of garlic (or more), and 5 leaves of basil. I like to throw it in a small but deep glass bowl so it is pretty compacted and then add 1 table spoon of olive oil, salt and pepper and the garlic. What makes this dish real savory is the butter. So in a small pan melt about 1/4 cup of butter. Once it is melted pour and mix in with the vegetables. Put it aside (not in the refigerater) while you now start on your fried squash.

In a paper bag, put in 2 cups of flour and your salt and pepper. In a small dish beat 1 egg. In a pan melt 1/4 cup of butter. Add the butter to the egg and you are ready to dip your squash in the egg/butter batter and then ready for the flour. Once the oil is sizzling hot you are ready to drop in your floured powered squash. Turn over when needed.

After your squash is done, clean out your pan and add a touch of oil and when hot enough, throw in the vegetables. Just cook up for a few minutes. Remember, you don't ever need thoroughly cook your vegetables. Pasta should be done at this time. Place a serving of pasta on the plate and top it off with a spoonful of buttered vegetables and place a few slices of fried squash on top and you are done.

Great, once again, with a chilled glass of sauvignon blanc. Enjoy.