Pasta with Squash and Mushroom Sauce

Ingredients

• 1/2 red onion, chopped finely
• 2 cups cremini mushrooms, slices
  
• 1 small yellow squash, or 1/2 large yellow squash
• 1.5 cups chicken stock (or veg)
  
• 2 tbp dried parsley flakes
• 1 tbp Italian seasoning (or herbes de provence)
• 1 leek, thinly sliced
• 1 lb pasta (we used wavy egg noodles)
• 1 tbp butter
• a little olive oil (2 tbp?)
• 1/4 cup vermouth, to de-glaze pan

Start pasta water.
Chop the red onion, slice the leeks, and put them in a pan with some olive oil and the butter. Carmelize. De-glaze the pan with the vermouth, and add the chopped yellow squash and slices mushrooms.
Water should be boiling. Add pasta if it is.
Add parsley and Italian seasoning. Cook for 2-3 minutes, until the mushrooms and squash start to release their juices.
Add stock. Cook until stock is reduced, about 10 minutes.
The pasta should be done. Drain it and add to the sauce. Mix well.
Garnish with Romano or Parmesan or similar cheese.
Devour.

Thoughts: Awesome recipe. Dan recommends using pasta water to mix the stock (if you use powdered stock. This won't work if you use liquid stock) because then the stock will be thicker. I have no recommendations. This was totally awesome. Dan also thinks you could add a splash of lemon juice somewhere in there. The sauce is really low-cal and full of vegetables, so this dish is really good for you.

Disaster Index: 1/10