Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

I always enjoy cooking with seasonal ingredients! During the summertime, I find that farmers markets offer a beautiful selection of summer squash. They are a versatile vegetable that make a great substitute for pasta! This Creamy Summer Squash Pasta is a great dish to put on the table.

Creamy Summer Squash Pasta is an easy and flavorful meal to cook up as you follow The Myers Way®. You won’t miss out on any milk or cheese, because the coconut provides the creaminess to to the sauce!

Experiment with different herbs and spices to customize this dish to your taste!

Creamy Summer Squash Pasta

Creamy Summer Squash Pasta

Creamy Summer Squash Pasta
Course:
Course:
Main Dish, Side Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Control and SIBO, Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

4

4

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Ingredients

Ingredients

  • 2 zucchini
  • 2 summer sqaush
  • 2 red onion thinly sliced into approximately 1/2 cup
  • 1 1/3 320 cups ml coconut milk
  • 1 1/2 22.1805 tbsp ml arrowroot starch
  • 1/2 120 cups ml basil or other herb of choice (fresh tarragon, parsley, etc.), chopped
  • 1 14.787 tbsp ml grapeseed oil
  • 1/2 2.4645 tsp ml sea salt
  • 1/2 2.4645 tsp ml ground black pepper

Instructions

Instructions

  1. Using a vegetable peeler or spiralizer, create noodles with squash. Bring a skillet to medium high heat and add oil. Sautée onions until softened. Add squash and zucchini noodles to skillet and sautée 4-6 minutes. Set aside.
  2. In a separate bowl, whisk together coconut milk and arrowroot starch. Add combination to a saucepan and bring to a boil. Cook for 1 minute or until thickened. Add to pasta mixture and stir to coat.
  3. Stir in herbs, salt, and pepper. Let cook for 1 more minute then serve.
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