Mexican Summer Squash Scampi
Enjoy the last of the season's zucchini and summer squash bounty with this easy, healthy, vegetarian spin on scampi pasta
Ingredients
- ½ Tbs extra virgin olive oil
- 2 Tbs unsalted butter
- 1 jalapeno preferably red for the color, seeded and finely diced
- 2-3 large cloves garlic chopped
- 1 medium zucchini
- 1 medium yellow squash
- 1 package fresh fettuccine
- ¼ cup cilantro chopped
- squeeze of fresh lemon juice
- kosher salt
- fresh cracked pepper
Instructions
- Cut off the ends of each squash. Cut each squash into quarters lengthwise. Using a mandolin, slice the zucchini and yellow squash quarters into long ribbons.
- Heat the olive oil and butter in a large skillet on high heat. Add a palmful of kosher salt to the pasta water.
- Add the pasta to the water and cook according to package directions (cooking time will be short, ~3 minutes).
- While pasta is cooking, add the garlic and jalapeno to the oil and butter. Cook briefly until garlic is golden. Add the zucchini and squash ribbons and cook, tossing occasionally, until tender.
- Add the cooked pasta, drained, to the vegetables and toss. Season well with salt and pepper. Toss in the cilantro and a little squeeze of fresh lemon. Serve immediately. Yields 4 servings as a side; 2 as a main dish.
Notes
As an alternative to using the mandolin to slice the zucchini and squash, a vegetable peeler can be used but this is much easier with a mandolin. If neither option works for you, simply slice the squashes crosswise in thin rounds.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!