My landlord is a sweetie pie. He might always have his shirt off when he's watering his plants, but he keeps the most beautiful garden filled with herbs, tomatoes, tons of flowers and SQUASH.
He keeps leaving us squash on our doorstep knowing that we could probably make something very tasty with it, since we are cooks and all.
Well, yes. I adore squash. Especially when I learned to make noodles out of them in school. Replacing noodles with squash "noodles", blew my little(smart) mind.
I bring to you, something simple, easy, versatile and quite honestly the best summertime meal or side dish.
I love these noodles tossed in pesto, a Thai peanut sauce or even a creamy light Alfredo. The possibilities are endless!
2 yellow squash
2 cloves garlic
large man-handful size of cherry tomatoes
5 basil leaves
parmesan cheese for sprinklin'
drizzle of olive oil
1. Thinly slice squash into thin strips.
2. Slice tomatoes in half + mince garlic
3. In a small sauce pot over medium heat, cook tomatoes, garlic, a drizzle of olive oil and salt until the skins of the tomatoes burst. About 8 minutes.
4. Toss noodles into the tomatoes while it is still hot.
5. Add basil
6. Topp with parmesan cheese.
7. You can eat this chilled or warm. I prefer chilled ;)
and if you happen to have extra noodles....
toss the noodles in a little oil + salt. Bake at 400 degrees and forget about them..... until crispy.