1 package squash noodles from the produce department
2 Tbsp. butter
2 Tbsp. olive oil
½ a medium sweet onion, slivered
½ medium yellow or red peppers, slivered
1 minced garlic clove
1 large tomato, chopped
1 ear of corn, cut off the cob
½ cup grated parmesan
Salt & pepper
In a large skillet, heat butter and olive oil over medium high heat. Add package of squash noodles along with onion and pepper. Season with salt & pepper. Cook, stirring often for 3-4 minutes. Stir in minced garlic. Cook one minutes. Add chopped tomato including the juices and the corn off the co. Cook another 6-7 minutes, covered, reducing heat, until veggies are tender. If you need a little more liquid, add a little broth or white wine. Season to taste. Top with parmesan.