Summer Squash "Fettuccini" with Brown Butter
- 2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
- 3-4 Tbs butter
- Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
- 4-5 Tbs chicken stock
- Parmesan cheese to garnish
Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!