INGREDIENTS
1 lb
spaghetti
3 tbsp
olive oil
1 cup
shredded Parmesan, divided
1/2 tsp
salt, divided
Ground black pepper,
2 cloves
garlic, finely chopped
1
yellow squash, cut into 3/4-inch pieces
3
large eggs
1 1/2 cups
half-and-half
1 1/2 cups
(about 8 ounces) cherry tomatoes, halved
1
large handful fresh basil
6 oz
fontina, cut into small cubes