As I’ve established before, I love pasta (see chicken fettucine alfredo, penne with vodka sauce, parmesan pasta and veggies, and pesto pasta with butternut squash) but there are some times when you want something lighter. I’ve had spaghetti squash before, which is pretty delicious, so a few weeks ago when I stumbled upon this recipe for zucchini pasta from Miss Chris Creations I was intrigued. I had some squash in the fridge and I decided to make a tomato sauce to go along with it, the dish turned out great!
First use a vegetable peeler to cut thin strips of the squash or zucchini and lay them out on a paper towels, and sprinkle them with salt (to bring out the water).
Meanwhile mince some garlic.
Put it in a pan with some olive oil and dried Italian seasoning (basil, parsley, oregano).
Let the squash sit and then squeeze the excess water out of the squash. I dabbed them with paper towels and then put the squash in a ball and squeezed until no more water came out.
Add the squash to the pan, and some fresh ground black pepper, and cook until the squash is tender.
Then add some tomato sauce and cook for a little longer.
Serve on a plate and sprinkle with Parmesan cheese.
Yellow Squash Pasta
1 yellow squash or zucchini
1 tablespoon olive oil
2 cloves garlic – minced
1 tablespoon dried Italian seasoning (basil, oregano, parsley)
fresh ground black pepper
1/2 cup tomato sauce
Parmesan cheese (for serving)
– Use a vegetable peeler to cut thing strips of squash or zucchini, stopping when you get to the seeds
– Lay the strips out on paper towels and sprinkle with salt, allow to sit for 10-15 minutes
– Meanwhile cook the garlic in a pan with the olive oil and Italian seasoning
– After 10-15 minutes, dab the squash with paper towels, then ball up and squeeze out the excess water
– Add the squash to the pan with some black pepper to taste and cook until the squash is tender (about 5 minutes)
– Stir in the tomato sauce and cook for a few more minutes
– Serve, topping with Parmesan cheese as desired