Snowy Monday afternoon, nothing sounds better than a big bowl of warm fresh pasta, freshly grated parmesan cheese and sitting by a warm fire. However if you live in the Midwest like I do, there are enough snow days that you can be put into a carb coma and awake in the spring with a spare tire from too many pasta nights.
Have you ever tried substituting squash in place of pasta for a healthier version of your favorite pasta dishes? Here is a fantastic recipe loaded with protein, high in nutrients, but lower in fat and carbs. So, weatherman, bring on the spring! We will be ready for it this year!
Zucchini & Squash Pesto Ribbon Pasta
- 1 whole zucchini
- 1 whole yellow squash
- 1 cup raw, fresh corn kernels
- 1 cup edamame
- 1 garlic clove, minced
- 1 small shallot, julienned
- 1 lemon, zested
- 1/4 cup pesto
- Parmigiano-reggiano freshly grated
- Fresh rosemary and thyme, roughly chopped
- 2 tbsp. olive oil
- Salt and black pepper to taste
Step 1: Cut the ends off the squash and zucchini. With a conventional hand peeler, or mandolin peel the squash long ways into ribbons. Set them aside.
Step 2: Heat up 2 tbsp. olive oil and sauté the garlic and shallots. Once softened, add corn kernels and edamame to the pan and sauté for about a minute or two.
Step 3: Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Top with lemon zest and fresh herbs.
Step 4: Serve with cheese on top and enjoy!