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®.
Creamy Summer Squash Pasta
Creamy Summer Squash Pasta
Ingredients
Ingredients
- 2 2 medium zucchini
- 2 2 medium summer sqaush
- 1/2 120 cups mL red onion thinly sliced
- 1 1/3 320 cups mL coconut milk
- 1 1/2 22.1805 tbsp mL arrowroot starch
- 1/2 1/2 cup herbs of choice chopped (fresh tarragon, basil, parsley, etc.)
- 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
-
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.
