About the Dish

4 ounces Bucatini
1 Lemon
1 Shallot
2 cloves Garlic
1/2 teaspoon Red Pepper Flakes
8 ounces Summer Squash
1 ounce Pecans
4 sprigs Basil
2 tablespoons Vegan Pecan 'Cheese'
Per Serving
Calories 420
Total Fat 20 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbohydrates 54 g
Dietary Fiber 6 g
Sugar 7 g
Protein 11 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Pale Ale

Pasta with squash ribbons and garlic? Well, sign us up! We suggest a pale ale as the pairing because you need something that can stand up to some garlic flavor without overwhelming it. We suggest Red Brick Soul of the City Pale Ale brewed in Atlanta by Georgia's oldest craft brewery.

Red Brick Soul of the City, Atlanta, Georgia

Semillon-Sauvignon Blanc Blend - Bordeaux, France

The sweetness of squash, along with a hint of acid from the lemony olive oil marinade, will go perfectly with a Bordeaux blanc. The wine has ample acidity as well as riper stone fruit flavors that mimic the interplay of sweet and sour notes found in this dish.

Chateau Guiraud ‘G,’ Blanc Sec, Bordeaux, France

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Zest and juice lemon. • Peel and finely chop garlic. • Halve, peel and thinly slice shallot. • Pick and thinly slice basil leaves.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 12 minutes. • Drain pasta.
4
While pasta cooks, in a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, shallot, garlic, red pepper, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
5
• Peel squash. • Shave squash flesh into ribbons using peeler. Discard seed cores. • Toss ribbons in oil mixture. • Let stand while pasta cooks, tossing occasionally.
6
• Add hot pasta to squash mixture, and toss to coat. • Let stand 2 minutes, tossing occasionally.
7
• Toss in pecans, basil and vegan pecan cheese. • Taste and adjust seasoning as desired with kosher salt and black pepper. • Divide between 2 plates, and enjoy!

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