Tuesday, May 29, 2012

A Delicious Squash and Pasta Dish

I tried a new recipe this week and enjoyed it so much!

Actually, the picture is when I heated it back up as a leftover lunch and added some leftover peas and corn. It was just as yummy the second time with the extra veggies... maybe even better!

Believe it or not, (you wouldn't realize it looking at the picture) but this recipe uses both yellow and zucchini squash in it. If you're like me, you're always looking for more recipes to use the abundant zucchini you end up with once the plants start producing each summer!

Squash Spaghetti

Cook: 8 oz. spaghetti

Saute: 2 T. minced garlic in
3 T. olive oil

Stir in: 1 large peeled and julienned sliced zucchini and
1 med. yellow squash, peeled and julienned sliced.
Salt and pepper to taste
2 T. fresh lemon juice

Off heat, Stir in: 1/2 cup grated Pecorino cheese (I found a block of it at Walmart.)
1/2 cup thinly sliced fresh basil
1 T. minced lemon zest
Shredded Pecorino cheese

Cook spaghetti in boiling water for about 7 minutes; drain.
Saute garlic in oil about 30 seconds.
Stir in zucchini and yellow squash, then season with salt and pepper.
Cook zucchini and yellow squash until wilted, 1 minute, then add lemon juice;
cook until squash are fork-tender, 2 minutes more.

Off heat, stir in spaghetti, Pecorino, basil, and zest;
garnish servings with shredded Percorino.

(Add cooked peas and corn if you desire!)


By the way, for those of you who are interested, I have added one more response to a comment on the post, Jesus: the Alternative to Legalism. In responding to the commenter, I attempt to further explain my approach and perspective on the "Is It Worth It" question.