My friend Debora was here last weekend and she loves to cook on my commercial stove. She also loves pasta. Since I do not cook it for myself very often I let her have fun and feed me. She made this delightful dish with local summer squash.
2 medium sized summer squash
1/4 cup olive oil
3 cloves of garlic, sliced
a few hot pepper flakes or to taste
1 large onion, large dice
Thin Linguini for 2 portions
1 chopped tomato
1/4 cup feta cheese for garnish or more to taste
Arugula leaves, a hand full
Grated rind of one lemon
Using a vegetable peeler, peel the outside of the summer squash into long lengths like wide noodles. Do not use the seeded part.
Heat olive oil in a saute pan, add onion and cook until soft. Add summer squash and pepper flakes and cook again until soft.
Cook the pasta until al dente, drain, saving some of the water for the sauce. Add the pasta to the sauté pan, with a little cooking water to form the sauce and toss.
Put the pasta in a serving bowl. Garnish with chopped tomato, Arugula and lemon rind.
To make this low cal and gluten free, just use zucchini and summer squash and skip the pasta. If gluten is not an issue, make it more fun by using straw and hay pasta with the two colored squashes.
| Topics: Recipes |