Summer Squash Pasta by Summer Tomato has to be one of the most genius recipes I’ve ever tried. First and foremost, it’s delicious. Second, it’s a healthy alternative to pasta. Third, it helps me eat up my summer squash. Fourth, it’s so easy to prep, a six-year-old can do it.
Sophia and our little neighbor friends had a blast helping out with the squash peeling. However, I couldn’t get either kid of mine to try it. But, I won’t give up. Next time I’ll serve the squash noodles mixed in with some of their regular Barilla Plus noodles.
These healthier noodles come in all shapes and sizes and are naturally rich in protein, fiber and ALA omega-3 fatty acids. They literally look and taste the same as regular pasta so there’s not a whole heck of a lot of trickery involved in making the switch.
I served up my squash noodles (and the Barilla Plus) with my own marina recipe that is quite similar to Darya Pino’s, author of Summer Tomato. I absolutely LOVE Darya’s website, and encourage anyone wanting to eat healthier and live a healthier life style to visit Summer Tomato often.
Here’s my marina recipe:
1/2 red onion, chopped
1 very large clove garlic, pressed
1 tbsp. olive oil
1 can tomato sauce
1 cup ripe garden tomatoes, diced
10-12 fresh basil leaves, chopped (follow Summer Tomato’s advice on chopping basil)
2 tsp. capers
1/2 tsp. red pepper flakes
salt and pepper to taste
Saute the onion in olive oil over medium heat, until onion is soft/clear. Add garlic and saute until fragrant, about two minutes. Add the can of tomato sauce, garden tomatoes, capers and red pepper flakes and simmer for 10 to 12 minutes (add reserved tomato juice for a thinner sauce). While the sauce is cooking, make up your summer squash pasta. When sauce is thickened, add fresh basil and salt and pepper to taste. Serve over pasta.