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!