Summer Squash Pasta With Roasted Red Pepper Sauce
by Kahnita Wilkerson • featured in Spiralizer Meals 4 Ways
Ingredients
for 4 servings
- 2 red bell peppers
-
½ tablespoon olive oil - 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 large yellow squash
- 2 large zucchinis
- salt, to taste
- pepper, to taste
-
1 ½ tablespoons cornstarch - red pepper flakes, to taste
-
1 ½ cups milk (355 mL) - 1 bunch fresh basil, roughly chopped
Nutrition Info
Shop ingredients with-
Calories
107
-
Fat
3g
-
Carbs
16g
-
Fiber
2g
-
Sugar
10g
-
Protein
4g
Estimated values based on one serving size.
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Preparation
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
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Tips
-
Liz Ferrell
The sauce is a little bland. I added a little lemon zest and lemon juice and it was still boring. Next time I will melt goat cheese or cream cheese into the sauce.
2018-08-08T22:59:29Z Helpful (9) -
Ashley Lippincott
Followed the recipe to a T, sauce was way too spicy for my liking. My dad though (who loves Cajun) ate it up saying it wasn’t spicy at all. If I had omitted the red pepper flakes from the sauce it would have been fine. As per other comments I also added a little lemon zest and juice and made it much tastier! Will definitely try this again!
2018-10-07T03:55:59Z Helpful (6) -
belenchis
Just did with zucchini and it was amazing! Used almond milk in the sauce and gave a sweet and smooth flavor
2018-08-08T01:08:10Z Helpful (6) -
ashleyk.x0x
I put too much crushed red pepper and it was sooooo spicy. Other than that it taste like nothing, very bland.
2018-12-11T02:05:20Z Helpful (4)
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