2-3 Summer squash and/or zucchini

1 tablespoon olive oil or butter

2-3 fresh leeks

4 oz. goat cheese

1 lb rigatoni or similar pasta cooked

a few fresh basil leaves

salt and pepper and one jalapeño pepper (to taste)

In a large skillet, over low heat, gently heat the oil or melt the butter.  Add the squash. leeks and hot pepper and sauté until soft (about 30 minutes). As the squash cooks mash it slightly against the sides of the pan.  When it is almost finished, toss in ½ of the basil leaves then salt and pepper to taste. Place a serving of the squash over a serving of the pasta and top each serving with an oz or two of the goat cheese and a bit more basil.  This goes well with a side of sliced tomatoes that have been drizzled with some balsamic vinegar.