Tuesday, August 23, 2011

Summer Squash Pasta

Using squash for pasta is a delicious way to include more vegetables in your diet.  It also makes a great alternative for people who can't eat wheat.  To make the pasta, you cut squash into pasta-like strands.  I have found that the best way to do this is with a spiral vegetable slicer.  I purchased mine from Amazon for around $35.  I have also used a hand held julienne slicer.  It is a little clumsy but works too and costs about $15.  For this recipe I lightly saute the squash noodles, but they can also be quickly blanched or served cold.

Using a spiral vegetable slicer or julienne slicer, cut two summer squashes into strands.
I used one zucchini and one yellow squash for this recipe.

The squash comes out in curly strands .

Place squash pasta on paper towels to absorb excess water.

Wash and dry 1 cup of loosely packed basil leaves.
 Make stacks with the leaves and roll like a cigar.
Slice cross-wise to chiffonnade.

Have your squash, basil, 1/3 cup freshly grated parmesan, 1/4 cup toasted pine nuts
and sea salt ready to go next to the stove top.

Over medium heat warm 1 Tablespoon of butter and 1 Tablespoon of olive oil.
Add the squash and 1/2 tsp. sea salt.
Saute for 2 minutes.

Add the parmesan and pine nuts and saute for 1 more minute.

Toss with basil and serve.

1 comment:

  1. Great idea, Emily.
    My son really loves
    spaghetti squash with
    red pasta sauce and
    this would be another
    yummy way to get those
    veggies in! Love your
    creative recipes and
    ideas. Have a wonderful
    xx Suzanne