Herb Summer Squash “Pasta” with Spinach, Roasted Cherry Tomatoes and Walnuts (Meatless Monday)

Herb Summer Squash Pasta

It looks like pasta, it tastes like pasta, but it’s really summer squash. Herb Summer Squash Pasta with Spinach, Roasted Cherry Tomatoes and Walnuts is made with overgrown squash cut in a spiral cutter. Don’t have a spiral cutter? I show you two different ways to make it with readily available kitchen tools! Perfect for Meatless Monday, or any ol’ time! 

If you’re overrun with summer squash and zucchini, like I am overrun with summer squash and zucchini, this recipe is for you! It’s a way to use up that squash that was tiny the day before, but suddenly grew to mammoth proportions overnight (they do tend to hide from you, too).

Of course, you can grate it, freeze it and use it for bread, as I’ve shown you in my Zucchini Bread recipe, but this gives another way to utilize that garden bounty, either from your own garden or from a “friend” who is sharing from their garden.

My sister stopped by to visit recently and she always brings me produce from her garden. Even though I have a Wee Kitchen Garden, she’s still shares from hers. I love this, since I do grow vegetables, but I can never, ever get my fill of garden-fresh produce! I’m always happy to take anyone’s excess!

Anyway, when she came by, she brought me some enormous summer squash from her garden. This was perfect, since I had recently gotten a new toy: A spiral slicer. My friend Lisa over at The Cutting Edge of Ordinary had been talking about one, and I was thrilled when she mentioned that the one she was looking at purchasing was on sale. I snapped one up!

I was really wanting to try it out to make “pasta” out of squash. And it’s fabulous! But, don’t panic. I’m going to show you ways you can make your own “pasta” from squash without the machine! And machine or no, you need to try this recipe. It’s just wonderful! So filled with garden fresh flavor and color…and it’s gluten-free!

P~

5.0 from 2 reviews

Herb Summer Squash "Pasta" with Spinach, Roasted Cherry Tomatoes and Walnuts (Meatless Monday)

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

"Pasta" made from Summer Squash! With baby spinach leaves, roasted-burst cherry tomatoes, a blend of herbs and walnuts, this vegetable version of "pasta" is delicious and satisfying.

Author: The Saucy Southerner

Recipe type: Vegetarian Entree

Serves: 2-4

Ingredients

• FOR THE CHERRY TOMATOES:
• 1 teaspoon olive oil
• 2 cups cherry tomatoes, left whole
• 1 teaspoon herb blend (recipe below, or jarred pesto)
• FOR THE SQUASH PASTA:
• 1 teaspoon olive oil
• 8 cups summer squash thin sliced (either with a spiral slicer, mandolin, box grater, or vegetable peeler) This was one 10" summer squash.
• 2 cups tightly packed baby spinach leaves, sliced
• 1 tablespoon herb blend (recipe below, or jarred pesto)
• salt and ground black pepper
• GARNISH:
• 1 cup toasted walnuts
• FOR THE HERB BLEND:
• 1 tablespoon minced basil
• 1 tablespoon chopped parsley
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• ½ teaspoon kosher salt or ½ teaspoon ground sea salt
• ½ teaspoon chopped rosemary
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon olive oil
• ⅛ teaspoon fresh lemon juice

Instructions

1. FOR THE CHERRY TOMATOES:
2. Preheat the oven to 400°F.
3. In a medium-sized bowl, combine the tomatoes, olive oil and herb blend and toss to coat the tomatoes well.
4. Transfer the tomatoes onto a baking sheet.
5. Place the tomatoes into the preheated oven and bake for about 12 minutes, or until the tomatoes are burst.
6. FOR THE SQUASH PASTA:
7. While the tomatoes are baking, using a large skillet over medium heat, heat the skillet and add the olive oil.
8. Once the oil is hot, add the sliced squash, stir to combine with the olive oil, cover and allow to cook for about 4 minutes. Covering the skillet will allow the squash to steam as well as saute.
9. Remove the cover of the skillet and add the spinach, salt and ground black pepper, stir to combine with the squash.
10. Place the cover back on the skillet and continue to cook for 3 minutes.
11. Remove the lid, add the herb mixture (or pesto) and stir to combine. Cover and remove from heat.
12. When the tomatoes are cooked, remove them from the oven.
13. Place the squash mixture on a platter, top with the tomatoes and garnish with walnuts.
14. Serve hot.
15. FOR THE HERB BLEND:
16. Combine all of the ingredients, EXCEPT oil and lemon.
17. Put in a small food processor. Pulse several times until the ingredients are chopped.
18. Stir in oil and lemon juice.

Notes

If the skin of the squash you are using is tough, just peel the skin off before slicing.

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Summer Squash Pasta with a Vegetable Peeler

To make summer squash pasta with a vegetable peeler, quarter the squash, remove the seeds and peel from the sides to get a pappardelle sized “pasta.”

Summer Squash Pasta with a Box Grater

To make Summer Squash Pasta with a box grater, quarter the squash, remove the seeds and peel from the sides to get a pappardelle sized “pasta.”