We finally used our spiralizer attachment!! We were inspired by all the amazing produce at the Headhouse Square Farmers Market. We picked beautiful summer squash and zucchini as the base for this dish. We also got fresh pasta from Vera Pasta (while learning a lot about the amazing vo-tech program at Pottstown High from teacher Kyle).
- smaller sized pasta of your choice (we went with gemelli)
- 1 zucchini, zoodled
- 1 summer squash, noodled
- 2 ripe tomatoes, diced
- 1/2 red onion, sliced
- 2 garlic cloves, sliced thinly
- a lot of basil & parsley, cut into ribbons
- 1 lemon, cut in half – ready for squeezing
- powdered parmesan cheese
- red pepper flake
- salt & pepper
- olive oil
First, run your zucchini and summer squash through a spiralizer. If you don’t have one – any kind of cut will do. Then, toss with salt and place zoodles in a colander to purge excess water, leave for about 20 – 30 minutes.
A mistake we learned, a little too late, cut down your spiralized vegetables into bite sized pieces. Otherwise, you’ll end up with one really long noodle. WHOOPS!
While the zoodles are purging, boil your noodles in salted water. Toss cooked noodles with olive oil, so they don’t stick to each other, and set aside in a big pot.
Then heat up olive oil in a big skillet. Sweat onions until they are translucent, with a pinch of red pepper flake. Next, throw in your thinly sliced garlic for about 30 seconds then add tomatoes. Cook your tomatoes for a minute or so, until they are heated thoroughly. Add your purged zoodles. Toss. Add your herbs. Toss. Big squeeze of lemon, add salt and freshly cracked pepper. Toss.
Take your vegetables and add them to the big pot of noodles. Mix well. Add a generous helping of parmesan. Stir. Taste and adjust for salt.
Beats – We listened to Peter Gabriel Pandora Channel while cooking this meal!