Spaghetti With Zucchini And Yellow Squash
This Spaghetti With Zucchini And Yellow Squash is a delicious summertime vegetarian dish.
Equipment
- 1 veggie spiral machine
- 1 stock pot 6-quart
- 1 saucepot 3-quart
- 1 vegetable peeler
- 1 pair of long-handled tongs
- 1 chef's knife
- 1 cutting board
- 2 rimmed baking sheet pans
- 1 mixing bowl Large
- 1 mixing bowl Medium size
Ingredients
Ingredients for the Spaghetti With Zucchini And Yellow Squash:
- 4 zucchini Ends removed, cut in half, and spiraled
- 4 yellow summer squash Ends removed, cut in half, and spiraled
- 1 pound spaghetti
- 2/3 cup olive oil
- 6 cloves garlic Finely minced
- 1 Fresno chili Seeded and finely minced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Garnishes:
- large sprigs of fresh basil
- Parmigiano-Reggiano cheese, shavings
- *E.V.O.O.
Ingredients for the Bruschetta Topping, which is optional and not included in the Kcal count:
- 16 Roma tomatoes Cut in half, seeded, and finely diced
- 16-ounce package Galbani mozzarella cheese Finely diced (low-moisture, whole-milk variety)
- 1/2 cup fresh basil leaves Sliced, chiffonade style
- 4 tbsps *E.V.O.O. Garnish
- 1 loaf Tuscan garlic Ciabatta bread Toasted (yields 16 slices) OPTIONAL
Instructions
- Instructions for the Bruschetta Topping:Slice the Roma tomatoes in half, spoon out the seeds, and finely dice them. Transfer to a mixing bowl. Next, finely dice the mozzarella cheese and add it to the diced tomatoes. Finally, add the chiffonade-style basil and toss everything to combine. Set aside.Instructions for the 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, and set aside.In a large stockpot of boiling salted water, drop the spaghetti. Cook between 8 to 12 minutes or until al dente.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. 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.
Notes
1) *E.V.O.O. is the acronym for Extra Virgin Olive Oil.
2) 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 doing is making sure they are well coated with the flavored oil.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
4) I've made extra bruschetta topping, not only used as the garnish for this dish, but also served 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.