Quick, before all the summer squash is picked, try this “pasta.” Ok, it’s not really a pasta; it just sort of looks that way.
I’ve seen pseudo-pasta recipes before, usually for spaghetti squash. In colder seasons, when I’m getting tired of butternut squash, acorn squash, and their winter squash cousins, I often make an Italian “pasta” side dish using spaghetti squash.
This “pasta” recipe from Whole Foods Market comes together quickly. Instead of using the whole squash, I only peeled it down to the seeds. Once I hit the seeds, I stopped, and used the remaining squash skeletons for omelets and other sides.
I didn’t have oil-packed sun-dried tomatoes, so I heated my dried sun-dried tomatoes (oy, that’s redundant) in some olive oil to plump them up a bit before adding them to the other ingredients.
The leftovers made a good snack and would also probably be good tossed with real pasta, like fettuccine or tagliatelle.
Summer Squash “Pasta” with Tomatoes and Herbs
You’ll need a vegetable peeler (or mandolin) and a large bowl.
- 2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
- 2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 cup cherry or grape tomatoes, halved
- 5 oil-packed sun-dried tomatoes, drained and thinly sliced
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped basil
- 1 teaspoon finely chopped oregano
In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.
Original recipe: Raw Vegetable “Pasta” with Tomatoes and Herbs