Many people have a love/hate relationship with summer squash. I am on the love side. I could easily eat way too much of this vegetable when it is roasted or grilled.
Recently I have seen many recipes featuring this summer bounty raw….hrmmmmm. One of the most beautiful and intriguing raw squash recipes I have seen is from Kimberly Hasselbrink’s beautifully photographed and thoughtfully constructed cookbook, Vibrant Food. Her recipe for Summer Squash Pasta with Green Goddess Dressing instantly had me salivating and curious about the squash “pasta”.
After I purchased a boat load of beautiful yellow summer squash at the farmer’s market this past weekend, I knew exactly what was on my To Do list of “things to go in my belly”. My version of this squash “pasta” dish is slightly adapted from the original recipe. I used the herbs that I had on hand which were different from what the recipe called for: tarragon, parsley, basil, and chives. I instead used a mixture of basil, cilantro and chives. Delicious. I also used lime juice instead of the recommended combo of lemon juice and red wine vinegar. Although I’m sure the original is amazing, my version tasted like a bowl of summer bounty and was amazing. It shows that this recipe is adaptable and flexible with whatever you have on hand.
So stop serving soggy yellow squash casseroles and serve up this fresh raw squash pasta dish. It will impress everyone…even yourself. I would even venture to say that those that aren’t into yellow squash may change their mind after eating this dish.
Note – It is best served immediately after placing the dressing on the “noodles”. It would also taste great with grilled chicken mixed in for a main course dinner.
Summer Squash Pasta with Creamy Basil-Cilantro Dressing
- 2 to 3 medium summer squash (about 2 lbs)
- 2 teaspoons salt, plus 1/4 teaspoon salt for dressing
- 1/2 cup greek yogurt
- 2 tablespoons olive oil
- juice and zest of 1 lime
- 3/4 cup fresh herbs (I used 1/4 cup each of basil, cilantro, and chives)
- 1 garlic clove, minced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup shelled pistachios
Note – For those of you with a cool spiralizer, you will easily be able to crank out squash pasta. However, I do not have this cool toy and still created squash noodles easily by using a mandolin slicer and then julienning the slices into thin noodle-like strands.
- Make squash noodles by Julienne slicing or spiralizer. Place squash noodles in a colander and sprinkle 2 teaspoons of salt on top. Allow to sit for 20 minute and drain excess liquid from squash. After 20 minutes, use a paper towel or clean kitchen towel to gently press excess liquid out of squash. Transfer squash to a medium bowl.
- Meanwhile, in the bowl of a food process, combine yogurt, olive oil, lime zest, lime juice, basil, cilantro, chives, garlic, jalapeño, and salt. Process until all ingredients are smooth and combined.
- Toss dressing with squash. Sprinkle with pistachios and extra herbs. Serve immediately.