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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

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Preparation

  1. Heat oven to 500°F (260°C).
  2. Spiralize the yellow squash and zucchinis into a large bowl.
  3. Bring a large skillet over medium heat and add olive oil.
  4. 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.
  5. Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
  6. Roast the red peppers until black and charred bits appear, about 25-30 minutes.
  7. Carefully remove the red peppers from the oven and remove the charred black bits.
  8. 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.
  9. Heat a large skillet over medium heat.
  10. Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
  11. Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
  12. Add basil and stir, 2-3 minutes.
  13. Serve with red pepper flakes and basil.
  14. Enjoy!
 

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