Summer Squash “Noodles”

The squash of summer are beginning to make their appearance at the farmers market.  I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green.  Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta. 

Makes 4 servings

2 tablespoons Extra virgin olive oil

1 cloves Garlic, minced

4 cups Summer Squash, julienned (about 4 med or 2 lg squash*)

¼ cup chicken stock or water

10 Fresh Basil leaves, chiffonade

Sea Salt and Ground pepper to taste

Grated Pecorino Romano

Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash

In large skillet heat oil over medium heat, add garlic.  Cook about one minute.

Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.

Serve on a warmed platter.  Top with grated Pecorino Romano and drizzle with additional olive oil.

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