Summer Squash Ribbons and Pasta

This is a delicious summer pasta dish! It is surprisingly flavorful, especially given the simple ingredients. I love that you don't have to cook anything but the pasta, which helps keep the kitchen from getting too hot.

Since the recipe didn't require a full box of pasta, I cooked the whole thing anyway and kept the extras plain in case my son didn't like the squash ribbons. Luckily, the whole recipe was a hit with him, as well as my husband and myself!


Summer Squash Ribbons and Pasta
adapted from Cooking Light magazine
12 oz flat pasta, such as fettuccine or pappardelle
3 small zucchini
3 small yellow squash
1 T olive oil
1/4 t grated lemon rind
1 T fresh lemon juice
1/2 t salt
1/8 t freshly ground black pepper
1 garlic clove minced
1 t oregano
1/3 c thinly sliced fresh basil
1/4 c Parmesan cheese, plus more to pass at the table

Cook pasta according to package directions. Drain and keep hot.

Meanwhile, make sure zucchini and squash are washed well. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores. Combine oil, rind, juice, salt, pepper, garlic, and oregano in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil. Toss gently then mix into hot pasta. Sprinkle with cheese.