From the kitchen of: Julia

Hay and Straw Noodle Toss

Quantity/Servings:

Serves 4

Ingredients:

2 cups yellow summer squash, cut into narrow lengthwise strips 2 cups cooked spinach noodles 1 large tomato, diced 1 Tablespoon olive or canola oil Pepper 1 Tsp. Basil 1/2 cup low fat cottage cheese

Preparation:

Steam squash in vegetable steamer over medium heat until tender.  Remove squash to large bowl.  Add remaining ingredients, toss gently.  Serve hot or cold.

Bake:

See Above

Calories and Fats:

Serves 4 Calories: 180 Total Fat 5 gms