Fettuccine Zucchini Squash Casserole

 1 large onion, diced
3 cloves of garlic, minced
2-3 medium zucchini/squash, spiralized or sliced thinly
12oz bag, Valente Spinach Fettuccine
½ cup sour cream
½ cup Greek yoghurt
1 cup, grated cheddar cheese plus a little extra to sprinkle on to before baking.
Salt and pepper
Optional extras: tortilla chips/chips/ buttery crackers/chopped herbs

Dice a large onion and sauté in a large skillet. Add three cloves minced garlic, and sauté 3 minutes. Spiralize two to three medium zucchini or summer squash on a larger setting (Or slice thinly if you don’t have a spiralizer) Add the zucchini/squash noodles to the skillet and cook with a ¼ cup water added to steam lightly for 3 minutes until slightly softened. Cook a bag of Valente Spinach Fettucine in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta, reserving a cup of the cooking water. Add drained, cooked pasta to the onions and squash. Stir. Add ½ cup sour cream, ½ cup plain Greek yogurt, 1 cup grated cheddar cheese, salt and pepper to taste. Other optional add-ins that can be added now are crumbled tortilla chips/chips/buttery crackers, and chopped herbs. You may add some of the pasta cooking water if your mixture seems too dry. Stir gently and place in a baking dish. Top with a final sprinkle of cheese. Place lid or foil on the top of the baking dish and bake at 375 degrees F for 20 mins. Remove the lid or foil for a further 10 minutes of cooking time.