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Zucchini and Squash Ribbon Pasta Recipe

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This recipe for Zucchini and Squash Ribbon Pasta is from Megan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 whole zucchini, washed
1 whole yellow squash, washed
1 whole cob or about 1/2 cup raw, fresh corn kernels
1 garlic clove, minced
1 small shallot, julienned
1/4 cup walnuts, coarsely chopped
1 lemon, zested
1/4 cup pesto
Parmigiano-reggiano and manchego cheese, freshly grated
Fresh rosemary and thyme, roughly chopped
A few tbsp. olive oil
Salt and pepper

Directions:
Directions:
1. Cut the ends off the squash and zucchini. With a conventional hand peeler, peel the squash long ways into ribbons. Set them aside in a bowl.

2. In a skillet, heat up a few tbsp. olive oil and proceed to sautée the garlic and shallots.

3. Once softened, add corn kernels to the pan and sautée for about a minute or two.

4. Add the squash and zucchini ribbons and toss it all together.

5. Add the pesto as well, making sure everything is evenly coated.

6. Once the squash and zucchini have cooked a couple minutes, add the walnuts, lemon zest, herbs, salt and pepper. Toss together. Serve with cheese on top.

 

 

 

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