During the summer, I always craved pasta with garden grown tomatoes, basil, garlic and a great olive oil. I sometimes cut up zucchini and summer squash straight from the garden and added a little red onion, too. It always varied by what was available in the home garden or the farmer's market. This was a weekly meal during the summer as was light and not overly filling.
Then when I went gluten free, we used rice or buckwheat noodles. I stopped eating gluten free pasta and grains regularly and wanted a substitute that was grain free but was just as flavorful. I then decided to make the dish a little more low carb friendly, grain free and colorful. And who doesn't love their spiralizer? It mays the most mundane of vegetables into curls and ribbons with just the change of a blade! So enter this "pasta" dish, a new favorite at our house.
Zucchini and Summer Squash "Pasta"
2 medium zucchini, spiralized
2 summer squash, spiralized
3 T olive oil
1 medium red onion, roughly chopped
4 large cloves garlic, minced
1 1/2 cups yellow and red cherry tomatoes, sliced in half
1/4 cup basil, chiffonade
Salt and pepper to taste (can even add red pepper flakes for a little heat)
1. Heat olive oil in pan on medium low to medium heat.
2. Add zucchini and summer squash "noodles" to pan and lightly sauté until tender. Remove from pan and set aside.
3. In the remaining oil, add red onion and garlic. Sauté for 1-2 minutes, stirring constantly so garlic does not burn.
4. Add tomatoes, salt and pepper and cook another 3-5 minutes until tomatoes are still firm but heated through.
5. Toss in basil and cook for 1 minute so that it stays fresh.
6. Plate "noodles" and add tomato mixture on top. Garnish with fresh basil.