Veggie noodles are all the rage, especially during Summer when there's a surplus of squash and zucchini. But if you're still a fan of standard spaghetti and can't imagine life without it, this recipe lets you have the best of both worlds. Squash noodles intertwine with regular spaghetti in a dance of Summer's finest produce, including tomatoes, basil, thyme, and lemon. I zested the lemon too (as it's my go-to trick with citrus) and salted the dish every step of the way to really let those flavors shine.
- 4 medium yellow squash
8 ounces (225 g) capellini or brown rice spaghetti
Extra-virgin olive oil, for drizzling
1 pint cherry tomatoes (about 2 cups/500 mL), sliced in half
1 garlic clove, minced
6 sprigs fresh thyme leaves
Juice of 1/2 small lemon
Sea salt and freshly ground black pepper
- Toppings (choose 1 or more)
Freshly grated Parmesan cheese
Fresh mozzarella slices
Torn fresh basil leaves
Red pepper flakes
- Use a julienne peeler to slice the squash into long thin strips.*
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
- Meanwhile, in a small skillet, heat a drizzle of olive oil over low heat. Add the tomatoes, garlic, fresh thyme, and pinches of salt and pepper. Cook until soft, about 3 minutes, turning as needed.
- Toss the pasta with the squash, tomatoes, a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Serve with your choice of toppings.
- Pasta, Main Dishes
- 4 servings