Summer Veggie Pasta Scampi
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 31
- Sodium
- 1121
- Total: 35 min
- Active: 35 min
Ingredients
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
1/2 lemon, zested and juiced
2 summer squash
2 zucchini
Olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Red chile flakes
2 teaspoons grated Parmesan
Cherry tomatoes
1 bunch parsley, finely chopped
Directions
- 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.