He wasn’t always that way. When I met him, here is what he ate.
Gold medal for me though, my Lemony Pasta won an official “Please Repeat”.
Surpisingly, it couldn’t be easier or faster. Admittedly, if you don’t have good knife skills, it might take you seconds longer.
Tip: if you don’t have time to practice knife skills, purchase a mandoline. It chops, dices & slices in all sorts of shapes and sizes.
Lemony Summer Squash “Pasta”
Wash one organic zucchini and one summer squash. I used medium sized squash that were about 6 inches long each. Peel any yucky areas off the skin, otherwise leave the skin on (this is why you should use organic squash in this recipe). If you have large seedy squash, you should halve them and cut out the seeds.
Slice each squash lengthwise, very thinly, about 1/4 inch. Turn the slices over and slice again into thin strips, also about 1/4 inch. Now you have your pasta. Set it aside in a bowl.
Remove the oregano leaves from the stem and mince those leaves as well. Easy and quick, since the leaves are small.
Now juice one lemon, being sure to remove any seeds. Cut the lemon into large square-ish shapes.
Pour about 1/3 cup extra virgin olive oil and lemon juice over the squash. You need just enough oil to cover the squash. Add the lemon bits and herbs as well. Season with salt and pepper. I also add a tiny pinch of red pepper flakes that I crush between my hands as I add it to the dish. My husband isn’t keen on spicy food, so I am careful about the pepper.
I used these in a couple of leftover dishes, including on top of a pizza!
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