Summer Squash Alfredo Pasta

With the abundance of garden produce every summer always comes lots of squash--although not too much this time, because we didn't overplant. :) But I had several summer squash that needed using at once, so I decided to try something new. It was a success!


Summer Squash Alfredo Pasta

I just threw together the following:

Cooked whole wheat pasta (about 26 oz. uncooked)
5 or 6 medium-sized summer squash, diced and cooked
Homemade Alfredo Sauce--my favorite homemade Alfredo sauce can be found here, but I included it below for convenience:

Light Alfredo Sauce

2 c. milk
1/3 c. (3 oz) cream cheese
2 Tb. flour
1 tsp. salt
1 Tb. butter
3 garlic cloves
1 c. grated Parmesan cheese (I used the real kind)

Toss milk, cream cheese, flour, and salt in blender (I love how easy this part is!)

Process until smooth and set aside.

In non-stick sauce pan, melt butter on med-high heat and add garlic.

Let garlic saute for about 30 seconds, being careful not to burn it. It should be nice and bubbly.

Add milk mixture to pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When nice and thickened remove pan from heat. Add cheese, stir it up, then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in fridge, sauce will thicken almost into a solid; just re-heat and add a little milk.