Veggie noodles can be just as delicious and satisfying as regular pasta, especially during the warmer months 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. Keep reading for the full recipe!
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.