When sliced lengthwise on a mandoline, lightly sauteéd summer squash does a great job of imitating pasta, making a light, healthy, gluten-free dish.
Slideshow: Squash Recipes
2 tablespoons unsalted butter
1 ounce pine nuts
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
2 cups torn basil leaves
3 medium yellow squash, sliced lengthwise paper-thin on a mandoline
How to Make It
In a large skillet, melt the butter over moderately high heat. Add the garlic, pine nuts and red pepper. Sauté for 1 minute and add the squash. Toss and sauté over moderate heat for 2 minutes. Add the basil, toss, and remove from heat. Season with salt and pepper and serve.
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