Forest To Fork: Summer Squash Pasta

Colourful and seasonal. Hats off to these summer squash noodles. A light, quick to make meal that pairs beautifully with any grilled fish, meat or even on its own. The recipe can be adapted to make a cold zucchini salad with just the right amount of crunch. Alternatively, if you prefer it as a warm side, give the zucchini a quick sauté in a slick of olive oil.

I upped the goddess dressing amounts so I'd have enough for leftovers. Extra dressing never goes to waste around here. This is the peeler I consistently recommend, it's great. 

2 lbs. mixed summer squash

1 tsp. sea salt

1/2 cup plain whole milk greek yogurt

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

1/3 cup fresh chopped basil, plus more for garnish

3 Tbsp. fresh chopped parsley

3 Tbsp. fresh chopped chives

2 Tbsp. fresh chopped tarragon

1 small garlic clove

1 anchovy (minced) OR 1 Tbsp. drained capers

1/4 shaved parmesan cheese, plus more for garnish

1/4 cup toasted pinenuts

fresh ground pepper

Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel. 

In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.

Toss the drained squash with the parmesan, pinenuts and desired amount of dressing. Sauté at this point if you desire to be serve the dish warm.

Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

Recipe barely adapted from Vibrant Food by Kimberly Hasselbrink via Sprouted Kitchen