Summer Squash Spaghetti with Lemon & Herbs
Ingredients
The main ingredients
-
1 ½ to 2
lbs.
zucchini or yellow squash
-
½
lb.
spaghetti or other long noodle
The sauce
-
¼
cup
extra-virgin olive oil
-
1
small
shallot, thinly sliced
-
4
cloves
garlic, thinly sliced
-
½
teaspoon
crushed red pepper flakes
-
½
cup
grated Parmigiano Reggiano
-
zest of one
lemon
-
½ to 1
cup
finely chopped parsley
-
¼
cup
finely chopped basil (optional)
Seasoning
-
kosher salt
-
freshly cracked black pepper, to taste
Instructions
- 1. Boil a large pot of water.
- 2. Cut the squash into long thin strips using a mandoline or knife and place in a colander.
- 3. Heat olive oil in a skillet, add shallots and garlic, season with salt, and cook until soft.
- 4. Add kosher salt to boiling water and cook the spaghetti until al dente, reserving some pasta cooking liquid.
- 5. Stir in crushed red pepper flakes to the skillet with shallots and garlic.
- 6. Drain the pasta over the colander with the squash, then transfer both to the skillet.
- 7. Add pasta cooking liquid, season with pepper, and mix in Parmigiano.
- 8. Remove from heat and add herbs and lemon zest, then toss and adjust seasoning.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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