INGREDIENTS
4 medium yellow squash
8 ounces (225 g) capellini or brown rice spaghetti
Extra-virgin olive oil, for drizzling
2 cups (500 mL) cherry tomatoes, halved
1 garlic clove, minced
6 sprigs fresh thyme leaves
Juice of ½ small lemon
Sea salt and freshly ground black pepper
TOPPINGS (CHOOSE 1 OR MORE)
Freshly grated Parmesan cheese
Fresh mozzarella slices
Torn fresh basil leaves
Red pepper flakes
Any pesto
DIRECTIONS
Use a julienne peeler to slice the squash into long thin strips.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
Meanwhile, in a small skillet, heat a drizzle of olive oil over low heat. Add the tomatoes, garlic, fresh thyme, and pinches of salt and pepper. Cook until soft, about 3 minutes, turning as needed.
Toss the pasta with the squash, tomatoes, a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Serve with your choice of toppings.
SERVES: 4
VEGAN
GLUTEN-FREE