|2 servings||calories per servings 420||protein serving 11 g||carbs per serving 54 g||total fat per serving 20 g|
Sometimes a favorite vegetable feels like a discovery simply because it’s cut into a new, fun shape. Your handy vegetable peeler makes quick work of transforming summer squash into wide, thin ribbons that pick up flavor (and release a little of their own delicious juices) as they sit in a lemony olive oil marinade while your pasta - tubular bucatini - cooks. Combine the two with crushed pecans and fresh basil, and this fresh, colorful dinner is ready to enjoy.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||6 g|
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.
MISE EN PLACE
• Zest and juice lemon.
• Peel and finely chop garlic.
• Halve, peel and thinly slice shallot.
• Pick and thinly slice basil leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 12 minutes.
• Drain pasta.
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.
• Peel squash.
• Shave squash flesh into ribbons using peeler. Discard seed cores.
• Toss ribbons in oil mixture.
• Let stand while pasta cooks, tossing occasionally.
• Add hot pasta to squash mixture, and toss to coat.
• Let stand 2 minutes, tossing occasionally.
• 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!
"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."Learn More...