Summer Squash Spaghetti with Lemon & Herbs

SidesSummer SquashZucchiniBasilParsley
Written By Gateway Farm

  • 4 Servings

  • Total time: 35 min

Adapted from Alexandra Cooks

Robust flavors, good texture make this gluten free ‘spaghetti’ a fun, nutritious, summery dish to delight the senses. This is a great side-dish or add tempeh, chicken, fish or steak to make it a main dish, delicious warm or cold.

The summer squash noodles are made with a veggie spiralizer.

Ingredients

  • 1 1/2 to 2 lbs. zucchini or yellow squash

  • ¼ cup extra-virgin olive oil

  • 1 small shallot, thinly sliced 

  • 4 garlic cloves, thinly sliced

  • kosher salt

  • ½ teaspoon  crushed red pepper flakes or less if you are sensitive to heat

  • 1/2 lb. spaghetti or other long noodle

  • freshly cracked black pepper, to taste

  • ½ cup grated Parmigiano Reggiano

  • zest of one lemon

  • 1/2  to 1 cup finely chopped parsley

  • 1/4 cup finely chopped basil, optional

  • *Optional additions - pine nuts, pumpkin seeds, hemp seeds, or sunflower seeds.

    Instructions

  • Bring a large pot of water to a boil.

  • Using a mandoline or 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.

  • Place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.

  • When the pasta water boils, add 2 tablespoons kosher salt. Boil the pasta till al dente, reserving at least 1 cup of the pasta cooking liquid.

  • Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly.

  • Drain the pasta over the colander containing the squash, then transfer the pasta and squash to the skillet. Add 1 cup of the pasta cooking liquid and stir to combine. Season with pepper. Add the Parmigiano. Toss. Taste. Season with kosher salt and pepper to taste.

  • Remove from the heat and add the herbs, optional nuts or seeds, and lemon zest. Toss again to combine. Taste. Adjust seasoning to taste.

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