Summer Squash Spaghetti

Name: Summer Squash Spaghetti
Total time: 25 min
Yield: 2
Ingredients: kosher salt; 2 cloves garlic, minced; zest of one lemon; freshly ground pepper; 1/4 c extra-virgin olive oil; 1/4 c chopped fresh basil; 1/4 c finely chopped parsley; 1/2 mg spaghetti; 1/2 mg or more zucchini or yellow squash; 1/2 tsp red pepper flake; 1/2 c grated parmigiano reggiano

25 mins

Total time

2

Serving

11

Ingredients

Enable cook mode

Ingredients

kosher salt

cloves garlic, minced

zest of one lemon

freshly ground pepper

¹⁄₄

cextra-virgin olive oil

¹⁄₄

cchopped fresh basil

¹⁄₄

cfinely chopped parsley

¹⁄₂

mgspaghetti

¹⁄₂

mgor more zucchini or yellow squash

¹⁄₂

tspred pepper flake

¹⁄₂

cgrated parmigiano reggiano

Directions

Step 1

Bring a large pot of water to a boil and add a big pinch of salt. Meanwhile, using a mandoline or Benriner turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink. Cook the pasta until al dente, reserving ½ cup of the pasta cooking liquid .

Step 2

Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, remove pan from the heat source if the garlic begins to brown.)

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