IT IS RECIPE WEDNESDAY!!!! Try not to squeal too loud.
Chef Jessie, remember her? If not…she is a Natural Food Chef who graduated from The Natural Gourmet Institute, has done it again!
HERE IS A RECAP OF WHO JESSIE IS:
Jessie is a 20 something personal chef living in Manhattan and exploring the culinary world daily. (Don’t hesitate to contact her [firstname.lastname@example.org] if you need her services!) After she got her B.S. in Bio-behavioral Health from The Pennsylvania State University, Jessie decided to blend her love of healthy living and cooking into one. Moving to New York City was a big step, but she knew it was what was necessary to learn about Holistic Nutrition and the Culinary Arts. A year later, she graduated from The Natural Gourmet Institute. Make sure to follow her on twitter for healthy cooking tips and recipes!
The Recipe: Summer Squash Pasta
Who doesn’t love something with the name pasta in it? Runners and fitness fanatics unite on this new take on the italian favorite. Jessie suggests trying this recipe completely raw with a dollop of pesto. Remember that time she gave us an awesome pesto recipe? Me too. Now everyone put your recipe forces together and make some Summer Squash PESTO Pasta.
What You Need:
4 medium zucchini (yellow and/or green) per person
Good quality extra virigin olive oil
Salt and pepper
2 large cloves of garlic, minced
Handful of fresh mint or basil, chopped
How You Do It:
1. Cut off the ends of the squash and use a vegetable peeler to create long ribbons. Peel the squash only until you reach the seeds. Watch this video for some direction ( jump to 1:15)
2. Heat a few tablespoons of olive oil in a skillet over medium-low heat. Add the garlic and sauté for a minute or 2. Add the “pasta” and a generous pinch of salt and a pinch of pepper and sauté for 3-5 minutes or until the zucchini is tender but
still crisp. Off the heat add mint or basil, toss, serve and enjoy!
Chef Secret: Especially in the summer when the zucchini is in season, you can also enjoy this pasta completely raw! It is excellent with just a dollop of pesto!