If you are super badass (or just have a lot of time on your hands) feel free to make your own spinach pasta sheets
. If you're at the opposite end of that spectrum (the time one, that is), use store-bought fresh pasta and/or pesto (Cibo makes a good version). If you can't find fresh pasta sheets, I'd wager that typical boiled noodles would do the trick. (No-boil noodles might require more liquid than this recipe contains, though.)
I'm guessing that a good-quality ricotta and some extra grated parmesan could stand in for the goat cheese here, and that other roasted vegetables, such as eggplant or bell peppers, would be tasty additions to the summer squash.
Covie's Basil Pesto
This recipe comes from a friend's late mother; I think she got the proportions just right. If making pesto to store for a longer period of time, you can blanch and shock the basil first before blending it with the remaining ingredients; it takes a bit more work, but you end up with a bright green spread that stays this way for up to a week in the fridge, and longer in the freezer. Covie says you can add up to 6 tablespoons of butter; I've never tried it, but perhaps I will next time. You will end up with more pesto than you need for the above recipe; toss it with pasta for a quick lunch, spread it on a sandwich or dollop it over a frittata.
Nutritional values are based on one of eight servings.