I wasn't going to share this recipe because it's not the kind of pasta dish I usually go for, but the colors are just so pretty so I made it again and made a few adjustments to make it taste better. It really is a summer dish. It's colorful, refreshing, and light. Chances are you have all the ingredients in your garden or in the fridge. It's quick and simple to put together and great to enjoy in the garden with a glass of chilled white wine. Hope you try and enjoy this recipe.
Mandoline: The mandoline that I have comes with a spiralizer. If you do not have one, you can just cut summer squashes in small cubes instead.
Chiffonade: A slicing technique that chefs use when cutting leafy greens that can be easily bruised: basil, spinach, Swiss chard, etc. It's not a difficult technique to learn and it sure will impress your friends and family. All you have to do is by stacking leaves together (after washing), rolling the leaves tightly (it does not matter which direction), use a really sharp knife to slice perpendicularly to the roll. Once done, use your fingers to loose them up.
Ingredient
Half of a small Zucchini, use a mandoline to make long noodle strings
Half of a small Yellow Squash, use a mandoline to make long noodle strings
Half of a Carrot, use a mandoline to make long noodle strings
Quarter of a Red Onion, thinly sliced
A few fresh Basil leaves, chiffonade
A few fresh Mint leaves, roughly chopped
1 Lime zests and juice (Lemon is okay too)
Parmigiano Cheese
Ricotta Cheese
Salt and Pepper
Optional: Red Pepper Flakes, Truffle Oil
Instruction
Cook spaghetti in boiling water according to package instruction. I used regular spaghetti noodles here, but can be substituted with Angel Hair.
In a stainless skillet, add about 2 Tsp oil over med heat. Once oil heats up, reduce heat to low and add zucchini strings, yellow squash strings, carrot strings, and onion. Let cook for a few minutes till soften.
Add lime zest, salt, mint basil, and half of its juice to the vegetables and mix them well. Remove vegetables, set aside, but leave any liquid in the skillet. Take about ½ cup of pasta water from the pot and transfer to the skillet. Add parmigiana cheese to the sauce, whisk cheese in till combine.
Check to see if pasta is done, then transfer to skillet as well. Turn heat up to med-high. Add vegetables back to the skillet, mix to combine all ingredients. Turn the stove off after a minute.
After plating, drizzle the rest of the lime juice, some truffle oil, fresh black pepper, and Ricotta Cheese on top.
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