Using squash for pasta is a delicious way to include more vegetables in your diet.  It also makes a great alternative for people who can’t eat wheat.  To make the pasta, you cut squash into pasta-like strands.  I have found that the best way to do this is with a spiral vegetable slicer.  I purchased mine from Amazon for around $35.  I have also used a hand held julienne slicer.  It is a little clumsy but works too and costs about $15.  For this recipe I lightly saute the squash noodles, but they can also be quickly blanched or served cold.

Using a spiral vegetable slicer or julienne slicer, cut two summer squashes into strands.
I used one zucchini and one yellow squash for this recipe.
The squash comes out in curly strands .
Place squash pasta on paper towels to absorb excess water.
Wash and dry 1 cup of loosely packed basil leaves.
Make stacks with the leaves and roll like a cigar.
Slice cross-wise to chiffonnade.
Have your squash, basil, 1/3 cup freshly grated parmesan, 1/4 cup toasted pine nuts
and sea salt ready to go next to the stove top.
Over medium heat warm 1 Tablespoon of butter and 1 Tablespoon of olive oil.
Add the squash and 1/2 tsp. sea salt.
Saute for 2 minutes.
Add the parmesan and pine nuts and saute for 1 more minute.
Toss with basil and serve.
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