Summer Zucchini & Squash Pasta

This zucchini pasta dish is perfect for anyone who is looking to lower carbohydrate intake and steer away from regular pasta. Also, if you are a fresh vegetable lover, this dish is perfect for you RIGHT NOW in the summer season! I seem to pick up zucchini and yellow squash at the  farmer’s market every time I go. I always manage to use them in some recipe. If I don’t find a recipe to incorporate the two into, I just cut them up and sauté them with oil and garlic. They even taste like summertime perfection as a simple side dish. 

See how easy healthy cooking and eating can be?

Talk about easy, this recipe definitely fits the bill.

Summer Zucchini & Squash Pasta

Servings: 2 main dish servings

Ingredients:

• 1 large zucchini
• 1 large yellow squash
• 2 cloves garlic, minced
• 3 Tbsp olive oil
• 1/2 cup or more vegetable stock (could use water)
• 1 large tomato, diced
• 1/4 to 1/2 cup mozzarella cheese (depending upon your desire for cheesiness)
• 1 Tbsp julienned fresh basil

Directions:

1. Cut zucchini and yellow squash into long, thin matchstick pieces – resembling pasta.
2. Place zucchini and squash into saute pan with 2 Tbsp olive oil and garlic.
3. Cook for 5 minutes on medium heat.
4. Pour vegetable stock into pan and let zucchini and squash soften 10 minutes. Add more stock if needed.
5. Once stock evaporates, plate zucchini and squash pasta.
6. Mix remaining 1 Tbsp olive oil, tomato and cheese into pasta.
7. Top with fresh basil.
8. ENJOY!