Summer Veggie Pasta Scampi

Total Time:
50 min
35 min
15 min

2 to 4 servings

  • 1/2 stick unsalted butter
  • 1/2 cup mushrooms, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 bottle white wine
  • 1/2 lemon, zested and juiced
  • 2 summer squash
  • 2 zucchini
  • Olive oil
  • Salt and freshly ground black pepper
  • Red chile flakes
  • 2 teaspoons grated Parmesan
  • Cherry tomatoes
  • 1 bunch parsley, finely chopped
  • Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.

  • Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.

  • Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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