SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
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mershalem Aseffa (siifu)
[email protected]I don't think I cooked the squash long enough. It was still a little bit crunchy.
Emily Simpson
[email protected]This dish is a bit too spicy for my taste. I'll try using less red pepper flakes next time.
Ch Ahad Waqar
[email protected]I found the squash to be a little bit bland. I think next time I'll try marinating it in some Italian dressing before cooking it.
Sello Makola
[email protected]I would have liked the sauce to be a little bit thicker. Next time, I'll try adding a cornstarch slurry.
Thobani Gift Mabasa
[email protected]This dish is a little bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive meal.
Rajib Mahmud
[email protected]I love the combination of flavors in this dish. The sweetness of the squash pairs perfectly with the roasted red pepper sauce.
Furry_isgacha
[email protected]This dish is a great way to use up summer squash. It's also a great vegetarian option.
Nisha Rajput
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this dish!
Olivia Addai
[email protected]I'm not a huge fan of squash, but this dish changed my mind. The sauce is so good that it makes the squash taste amazing.
Md Sanid
[email protected]This dish is so easy to make, and it's packed with flavor. I love that it's also healthy.
makanjuola tolulope
[email protected]The roasted red pepper sauce is amazing! I could eat it on anything.
AR Official
[email protected]I made this dish last night and it was a hit with my family! The sauce is rich and flavorful, and the squash is tender and cooked perfectly. My kids loved it too, which is always a bonus.
Johnathan Gillespie
[email protected]This summer squash pasta is a delicious and healthy meal that's perfect for a hot summer night. The roasted red pepper sauce is flavorful and creamy, and the squash is cooked perfectly. I would definitely make this dish again!