Sometimes, I miss eating pasta. There are great gluten free pasta options on the market these days, but to have Lasagna or Fettucini Alfredo….dreams, dreams, dreams. Several times over the past couple of weeks I’ve been seeing posts on Facebook talking about Zucchini pasta. I’m thinking to myself, what it this? Did they create pasta noodles using zucchini flour and I didn’t know about it. So I decided to look up Zucchini pasta online and lo and behold, it is just ribbons of zucchini sauteed in olive oil. Hallelujah!
I have some zucchini that I just picked up from the store, but I’m saving it to make Chocolate Basil Zucchini Bread. But I did have some squash in the refrigerator with no specific plans.
If you miss pasta because you don’t eat wheat, this squash pasta makes a nice stand-in for fettuccine. I’ve paired this Squash Pasta with Arugula, Pine Nuts, Tomatoes, Parmesan Cheese and served it with seared Sea Scallops.
2 pounds squash (or zucchini)
4 tablespoons extra virgin olive oil, divided
1 large lemon, zested and juiced
2 cups baby arugula
3-4 compari tomatoes, quartered
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained
Kosher salt and freshly ground pepper
1 pound Sea Scallops
Parmesan, for garnish
For the pine nuts: In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
For the scallops: In a large skills, place 2 tablespoons of olive oil making sure the entire cooking surface is coated.
Place the scallops in the pan, making sure they are not touching. Leave them alone and let them cook for about 2 minutes. Turn carefully with tongs and cook another 1 1/2-2 minutes. Remove from the heat and set aside.
For the squash pasta:
Use vegetable peeler or mandolin to make squash ribbons. In the same skillet, add remaining olive oil. Add squash, salt and pepper. Continue to cook until squash becomes translucent. Do not overcook. Add lemon juice and zest, arugula, tomatoes, and capers and cook until arugula has wilted about 1-2 minutes. Add scallops back in pan to warm through. Transfer to a large bowl add pine nuts and top with desired amount of parmesan cheese. Enjoy!