- garlic - I used one of my "runt" bulbs that only got about as big as a quarter. Use as much as you like depending on how garlicky you want it.
- onion - My onions didn't do so well so I only got a few golfball sized bulbs. I used a whole one. Again, use how much you like
- young summer squash - I used yellow crookneck from the garden. Zucchini or pattypan works too. Just try to get the youngest specimen you can so it will be nice and tender
- wine - whatever you have around, I used Chardonnay
- cherry tomatoes - quartered, or if you have larger tomatoes, diced
- cherve goat cheese - very common at farmer's markets around here, or some other soft cheese
- herbs - basil, parsley, thyme, or whatever you have
- pasta - I used whole wheat spaghetti. Use whatever you want.
Heat up some olive oil in a pan on medium-low and add thinly sliced onions. Cook them slowly to let the sugars caramelize so the onions turn golden, then add the garlic and thinly sliced squash. Cook until the squash gets soft. Oh, and don't forget to get your pasta going while the veggies are cooking.
Splash in some wine and let it reduce a bit, then add a chunk of goat cheese and the tomatoes. You don't want to cook the tomatoes, just warm them up and melt the cheese. This is the part where you would add herbs as well, but my goat cheese already had herbs in it, so I skipped that part.
Once the pasta is done, add it to the vegetables while still piping hot. Stir it around so the pasta gets coated in the sauce.
Add salt, black pepper, hot pepper flakes, Parmesan cheese, etc. to taste. Serve with that same wine you used in the sauce. Enjoy the cheesy pasta, bursts of sour-sweet tomato, and nutty bits of squash.