This recipe is based on one by Eddie Jackson who was a contestant for “the Next Food Network Star”. I saw him make it and it looked good, and got good comments from the judges. And it is another interesting way to cook the summer squash with flavor.
I think you should look at the recipe as a guide to making summer squash pasta in your own way. For example, I did not use the mushrooms, and I probably added more red pepper flakes that suggested in the recipe. I also was making it for myself solo, so I only used the two zucchini squash; there was plenty of sauce for all the suggested squash.
The trick to making the pasta is the vegetable peeler and going around the summer squash until you start to uncover the seeds. The outside peels might seem stiff at this point, but they soften nicely as they are sauted in the olive oil.
Summer Squash Pasta
courtesy Eddie Jackson
- Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes.
- Add the wine, the lemon zest and juice. Simmer for 2 to 3 minutes.
- Reduce the heat to low to keep the sauce warm until ready to use.
- Using a vegetable peeler, carefully peel the squash until you reach the center, creating pasta-like vegetable noodles
- Heat the olive oil in a large pan set over medium heat. Saute the vegetable noodles for 2 to 3 minutes.
- Add the warm sauce, then add the pepper flakes and season with salt and pepper.
- Add the tomatoes and cook for 1 to 2 minutes more.
- Plate, and sprinkle with the Parmesan cheese and parsley.
I suggest cooking the tomatoes long enough to see their skins split; I found them easier to eat when the fork didn’t bounce off the skin.