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SUMMER SQUASH PASTA WITH SUMMER HERBS

Super Immunity Foods
by Frances Sheridan Goulart
Vegetables married with a grain pasta and fortified with herbs and cheese to make a holistic whole-meal summer salad.
Yield: 4 servings
Preparation Time: 30 minutes
 

INGREDIENTS

• 1 small zucchini, shaved into ribbons (stop at seeds)
• 2 small yellow squash, shaved into ribbons (stop at seeds)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon grated lemon zest
• 1 teaspoon fresh-squeezed lemon juice
• 1/4 teaspoon salt or kelp or dulse powder
• Pinch black pepper
• 1 garlic clove, minced
• 1/4 cup thinly sliced fresh basil
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 2 cups cooked whole wheat pasta
• Freshly grated Parmesan cheese (or a vegan alternative) for garnish
 

DIRECTIONS

Place zucchini and summer squash in a bowl.

Combine oil, lemon zest, lemon juice, salt (or kelp or dulse), pepper, and garlic in a small bowl.

Stir with a whisk, and drizzle over vegetable ribbons.

Sprinkle with basil and oregano, and toss.

Fold in cooked pasta, and sprinkle with cheese.

Serve at room temperature or chill before serving.

VARIATION
> Sprinkle with toasted flaxseeds or broccoli sprouts.