This light and healthy recipe is super refreshing and perfect for the summertime. I just recently got a spiralizer (late to the bandwagon, I know), and I was very excited to try it out on the beautiful fresh summer squash from my local farmer's market.
Ingredients
1 large summer squash
1 zucchini
2 cloves garlic (peeled and diced)
1 cup grape tomatoes (chopped)
olive oil
1 cup vegan parmesan cheese
pinch crushed red pepper
pinch of salt
fresh ground black pepper
Directions
Preheat the oven to 350°F. First, slice the two ends off of your summer squash (you can also use a large zucchini for slightly softer 'noodles' (otherwise known as 'zoodles'). Secure it in a spiralizer tool (as instructed) and use your favorite size blade to crank out squash pasta (I used the medium-sized blade). If you do not have a spiralizer, you can also use a less expensive julienne tool to create strips by running it down the sides of the squash. The seedy pit of the squash can be set aside to be added in with the zucchini. Next, chop the two ends off the zucchini, then chop the remainder into small bite-size pieces. On a cookie sheet lined with foil, toss the chopped zucchini and extra chopped squash, and drizzle with olive oil and salt and pepper. Roast in the oven for about 10-15 minutes until soft. Meanwhile, in a skillet, sautée the 2 cloves of garlic along with a tablespoon of olive oil and a pinch of crushed red pepper for a couple of minutes. Once the garlic starts to sweat, add in the squash pasta. Toss in the roasted zucchini and squash, and stir to combine. Once the pasta reaches your desired consistency, remove from heat. Toss in the chopped tomatoes and optionally add salt and pepper to taste. Top with parmesan and serve. Enjoy!
1 large summer squash
1 zucchini
2 cloves garlic (peeled and diced)
1 cup grape tomatoes (chopped)
olive oil
1 cup vegan parmesan cheese
pinch crushed red pepper
pinch of salt
fresh ground black pepper
Directions
Preheat the oven to 350°F. First, slice the two ends off of your summer squash (you can also use a large zucchini for slightly softer 'noodles' (otherwise known as 'zoodles'). Secure it in a spiralizer tool (as instructed) and use your favorite size blade to crank out squash pasta (I used the medium-sized blade). If you do not have a spiralizer, you can also use a less expensive julienne tool to create strips by running it down the sides of the squash. The seedy pit of the squash can be set aside to be added in with the zucchini. Next, chop the two ends off the zucchini, then chop the remainder into small bite-size pieces. On a cookie sheet lined with foil, toss the chopped zucchini and extra chopped squash, and drizzle with olive oil and salt and pepper. Roast in the oven for about 10-15 minutes until soft. Meanwhile, in a skillet, sautée the 2 cloves of garlic along with a tablespoon of olive oil and a pinch of crushed red pepper for a couple of minutes. Once the garlic starts to sweat, add in the squash pasta. Toss in the roasted zucchini and squash, and stir to combine. Once the pasta reaches your desired consistency, remove from heat. Toss in the chopped tomatoes and optionally add salt and pepper to taste. Top with parmesan and serve. Enjoy!