June 25, 2010

Stringy Zucchini and Squash Pasta

1 pound of your favorite stringy pasta (I used fettuccine in this batch), cooked
2 Tbsp vegan butter (Earth Balance preferred)
1/4 C extra virgin olive oil
5 cloves garlic, minced
1 medium zucchini, shredded
1 medium yellow squash, shredded
1/2 tsp lemon juice
1/2 to 1 C nutritional yeast, to taste
(Any combination of your favorite Italian seasonings will work. Here's what I used...)
1 Tbsp all-purpose Italian seasoning
1/4 tsp onion powder
1/4 tsp basil
salt and pepper to taste
dash cayenne pepper
  • While your pasta is boiling away merrily, heat your olive oil in a large skillet. When it's nice and hot, but not so hot that it's smoking (big no-no!), toss in your garlic and saute for a minute or two, until it starts to just barely change color. 
  • Add your squashes, lemon juice and seasonings (except the "nooch") to the skillet and saute until squashes are soft and most of the water has evaporated, about 7 to 10 minutes. 
  • When your pasta is cooked, drain it and return it to the pot you cooked it in. Add the butter and toss to coat the pasta with it.
  • You can either toss the "nooch" in with your pasta and then ladle the zucchini mixture on the top when you serve, if you like the main ingredient to be visible (hey, some people dig that - nothin' wrong with it). Or you can just chuck everything into the large pot and stir it up. Salad forks work great for this.
  • Enjoy!

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