yourhealthharmony

Nutrition for Body and Soul

Yellow Squash Pasta with Caramelized Lemon

on August 28, 2017

This gorgeous side goes well with simply grilled meat or poultry. Yellow squash has a high water content, which means that cooking the squash noodles would release a lot of liquid. We opt instead to air-dry them and keep them raw for more freshness and plenty of crunch. Look for lemons with thinner skins (smoother, shinier skins are often thinner); you’ll get a nice citrus hit with each bite, but charring the slices softens the flavor so it’s not overpowering. Serve right after tossing everything together, as the squash will start to wilt.

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Ingredients

  • 1 1/2 pounds yellow squash (about 3 large squash)
  • 3 medium lemons, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt, divided
  • 1/8 teaspoon sugar
  • 1/2 cup roughly chopped celery leaves
  • 3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
  • 1/2 teaspoon black pepper

How to Make It

Step 1

Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.

Step 2

Transfer noodles to a medium bowl. Grate rind from 1 lemon to equal 1/2 teaspoon. Cut same lemon in half; squeeze juice to equal 1 tablespoon. Set aside rind and juice. Trim tops and bottoms of remaining 2 lemons, and slice into half-moons.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add lemon slices; sprinkle evenly with 1/8 teaspoon salt. Sprinkle sugar over lemons. Cook, stirring occasionally, until lemons are browned on the edges and caramelized, 4 to 5 minutes.

Step 4

Add caramelized lemon slices to squash noodles. Add celery leaves, cheese, lemon rind, lemon juice, pepper, and remaining 1/8 teaspoon salt; toss gently to combine. Drizzle with remaining 1 tablespoon oil. Serve immediately.

**Add shrimp to make it a main course!

Enjoy!

Thank you Cooking Light for this yummy light dish!

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