This Spaghetti With Zucchini And Yellow Squash is a delicious summertime vegetarian dish. The extra flavor from the bruschetta topping adds beautiful color and pairs perfectly with the zucchini and yellow squash.
You’ll notice below I’ve made extra bruschetta topping, I’ll explain the reason, in my notes, in the post below. Adding shavings of Parmigiano-Reggiano cheese to the dish adds another layer of unforgettable flavor.
I garnish every dish with a large sprig of fresh basil giving you the choice to add torn fresh basil leaves through the pasta.
Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Total Time: 42 minutes
Yields: 6 to 8 servings
Equipment: veggie spiral machine, 1 (6-quart) stockpot, 1 (3-quart) saucepot, vegetable peeler, long-handled tongs, chef’s knife, 2 rimmed baking sheet pans, large mixing bowl, medium-size mixing bowl
Ingredients:
4 zucchini, ends removed, cut in half and spiraled
4 yellow squash, ends removed, cut in half and spiraled
1 pound box of spaghetti
2/3 cup of good olive oil
6 large garlic cloves, finely minced
1 Fresno chili, seeded and finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Large sprigs of fresh basil for garnish
Parmigiano-Reggiano cheese, shavings for garnish
*E.V.O.O. for garnish
Ingredients For Bruschetta Topping:
16 Roma tomatoes, cut in half, seeded and finely diced
1 (16-ounce) package of Galbani mozzarella cheese, finely diced (low moisture, whole-milk variety)
1/2 cup of fresh basil, sliced chiffonade style
*E.V.O.O. for garnish
1 loaf of Tuscan garlic Ciabatta, toasted (yields 16 slices) OPTIONAL
Note: I’ve made extra bruschetta topping not only used as the garnish for this dish but to also serve on top of the toasted Tuscan garlic Ciabatta bread. I can’t get enough of that delicious basil, mozzarella, and tomato topping with a tiny little drizzle of really good *E.V.O.O.
Directions For Bruschetta Topping:
Slice the Roma tomatoes in half, spoon out the seeds, and finely dice. Transfer to a mixing bowl. Next, finely dice the mozzarella cheese and add to the diced tomatoes. Finely add the chiffonade style basil toss everything to combine. Set aside.
Directions For Spaghetti With Zucchini And Yellow Squash:
Start by spiraling the zucchini and yellow squash and transfer to a large mixing bowl. Next, prep the Fresno chili and garlic, set aside.
In a large stockpot of boiling salted water drop the spaghetti. Cook between 8 to 12 minutes or until al dente.
Note: As soon as the zucchini and yellow squash spaghetti start to wilt and soften slightly turn the heat off. You want them to keep their crunchiness and integrity. All you’re really doing is making sure they are well coated with the flavored oil.
In the meantime, in a saucepot over medium heat add the olive oil minced Fresno chili and garlic. Cook for 1 to 2 minutes or until fragrant. Add the spiraled zucchini, yellow squash, Kosher salt, and fresh ground black pepper. Using your tongs, toss the spiraled zucchini and yellow squash with the oil, garlic, and minced chilies. Cook, continuously tossing, for 2 to 3 minutes allowing the vegetable spaghetti to begin to wilt and soften slightly as they become evenly coated with the flavored oil. Immediately turn the heat off.
Again using the long-handled tongs, transfer the cooked spaghetti to the saucepot. Toss to combine the vegetable spaghetti and pasta together. Continue to toss until the pasta is evenly distributed.
Ladle a good helping into a porcelain serving bowl and garnish with a large sprig of fresh basil. There you have it my Spaghetti With Zucchini And Yellow Squash.
Directions For Toasted Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.
*E.V.O.O. is the acronym for extra virgin olive oil.
