Creamy Summer Squash Pasta

June 19th, 2019

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

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

Servings

Servings:

Units:

Ingredients

2 medium zucchini
2 medium summer sqaush
1/2 cup red onion thinly sliced
1 1/3 cup coconut milk
1 1/2 tbsp arrowroot starch
1/2 cup herbs of choice chopped (fresh tarragon, basil, parsley, etc.)
1 tbsp grapeseed oil
1/2 tsp sea salt
1/2 tsp ground black pepper

Instructions

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.
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.
Stir in herbs, salt, and pepper. Let cook for 1 more minute then serve.

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