Summer Squash Spaghetti
We recently served this dish at one of our Tuesday night Localvore dinners and the positive response was overwhelming. Enjoy!
Ingredients
1 medium summer squash
1 medium zucchini
1 yellow tomato
1 red tomato
Basil
2 tablespoons Pesto
1 red pepper
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon shallot
½ cup Grafton Cheddar cheese
1 tablespoon roasted garlic
Equipment required
Japanese Mandolin (spin cutter)
Procedure
Dice tomatoes (½ inch dice) set aside, dice red pepper (garnish) chop shallot finely set aside, shred cheese and set aside. Put squash (fat end first) through the mandolin. Set aside
Pesto cream
Put heavy cream in sauce pan, add pesto roasted garlic and reduce over heat by a 1/3. Add salt and pepper to taste and stir in shredded cheese.
Sauté Spaghetti
Add oil to hot sauté pan with chopped shallots. Sauté just long enough to heat through. Add salt and pepper to taste. Put “Spaghetti” into a large bowl spoon pesto cream over spaghetti, lightly toss and place into serving bowls and garnish with chopped basil and red pepper.