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!
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!
1/2cup herbs of choicechopped (fresh tarragon, basil, parsley, etc.)
1/2tspground black pepper
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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