Yellow Summer Squash Pasta And Sauce

Indulge in the vibrant flavors of summer with our delightful Yellow Summer Squash Pasta and Sauce. This dish transforms the humble yellow squash into a delightful pasta alternative, offering a light and fresh twist to traditional pasta dishes.

Paired with a rich and robust tomato sauce, this meal is bursting with the essence of ripe tomatoes, aromatic herbs, and a touch of garlic.

It’s a perfect blend of healthiness and taste, ideal for a refreshing summer meal that celebrates the season’s bounty.

Whether you’re looking for a gluten-free option or simply want to enjoy the fresh produce of summer, this dish is sure to satisfy your cravings.

Turning Squash Into Pasta

Wash and Dry the Squash: Make sure the squash is clean and completely dry before you begin.

Cut off the Ends: Use a sharp knife to trim both ends of the squash.

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Use a Spiralizer: The easiest way to turn squash into pasta strands is with a spiralizer. Place the squash in the spiralizer and twist it to create long, thin strands resembling spaghetti

Alternative with a Julienne Peeler: If you don’t have a spiralizer, you can use a julienne peeler. Simply drag the peeler down the length of the squash to create thin strips.

Yellow Summer Squash Pasta And Sauce

1 15 ounce can of stewed tomatoes, with no other flavors or added salt

1/2 cup fresh basil

3 cloves fresh garlic

2 tbsp. tomato paste, no added salt

1/2 tsp. Himalayan salt ( or sea salt) optional

5 tbsp. olive oil

1 tsp. garlic powder

Pour can of tomatoes into a food processor. Add basil, chopped garlic, and puree.

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Now add the puree tomato sauce to a medium sauce pot over a med-high heat. You will note that the tomato sauce will be a little soupy. Just add 2 tablespoons of tomato paste and stir in, and see how it thickens.

Lower heat to simmer and place lid over pot. Just before pouring sauce over sqauch pasta, stir in 1/2 teaspoon of Himalayan salt, but is optional.

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On med-high heat pour 4 to 5 tablespoons of olive oil into a large nonstick skillet. Allow to heat, then add 1 teaspoon of powdered garlic.

Next, add squash pasta to pan, put timer to 5 minutes, and cook stirring occasionally.

After 5 minutes turn squash pasta onto a flat plate or pie pan and set aside for 2 minutes. Then turn pasta squash into a strainer to drain off any water, that may have accumulated, but do not rinse.

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Plate pasta squash and top with sauce and with your favorite Italian cheese and serve.

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Enjoy These Pasta Alternative Favorites

• Goan Coconut Chicken Curry with Spiraled Sweet Potato
• Ham Asparagus Alfredo
• Mexican Squash Pasta With Chorizo Meat Sauce

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