Summertime Pasta

recipe ingredients
8 oz. garlic-basil or tomato-basil flavored dried fettucine
6 oz. baby pattypan squash, halved or quartered
1/2 medium red onion, cut into thin wedges
2 cloves garlic, finely chopped
1 Tbsp. olive oil
6 oz. small shrimp, peeled
1 cup evaporated skim milk
1/2 tsp. hot pepper sauce
4 oz. goat cheese, cut up
3 Tbsp. snipped fresh basil
2 tsp. finely shredded lemon peel
1 tsp. snipped fresh mint
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
1 small head radicchio, torn, or 1/2 small head curly endive, torn (about 4 oz)
cherry tomatoes for garnish (optional)

recipe directions
Cook fettucine according to package directions. Drain and keep warm. Meanwhile, cook the squash, onion and garlic in hot oil in a medium skillet for 3 minutes or till onion just begins to soften. Add the shrimp and cook 2 or 3 minutes more till shirmp are opaque. Reduce heat and stir in milk and hot pepper sauce. Remove from heat and stir in cooked pasta and cheese. Stir till cheese is melted. Stir in remaining ingredients and stir till radicchio is just wilted. Serve immediately.

Other Suggested Recipes:

• Pasta with Spicy Tomato Sauce
• Shrimp Fettuccini with Wine Sauce
• Spicy Pasta Del Mar
• Pasta with Ricotta and Vegetables
• Pasta Pomodoro