Today I’m re-sharing an old recipe that I’ve made new. It’s one of my favorites — the Carrot and Zucchini Ribbon Pasta from The Forest Feast. I went to make this delectable dish last week and came to find I had no carrots on hand (how does that even happen?!). But I did have plenty of zucchini and yellow squash from the farm share. With just a few simple swaps, I created a very similar but very different tasting meal. It was quite good, too. Check it out:
Yellow Squash, Zucchini and Cilantro Pasta
adapted from The Forest Feast
- 1 Tbsp olive oil
- 5 cloves garlic, minced
- 1 yellow squash, peeled in ribbons
- 1 zucchini, peeled in ribbons
- 2 green onions, thin sliced
- salt and pepper to taste
- 8 oz dry fettuccine, cooked
- 1 Tbsp fresh cilantro leaves, chopped
- 1 Tbsp butter
- fresh parmesan cheese, finely grated (optional but recommended)
Heat oil in a large skillet over medium heat. Saute garlic, squash, zucchini, green onions, and salt and pepper for 5-6 minutes. Add the cooked fettuccine and cilantro, and toss to combine. Place the butter on top, allow to melt, and toss until veggies and pasta are coated. Serve hot with a sprinkling of finely grated parmesan cheese.
It’s a really simple recipe but it packs a lot of flavor-punch. It’s light and filling — perfect for the summer. Enjoy!
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Linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday, and Marathons and Motivation for Fitness & Food.