Recipe courtesy of Eddie Jackson
Episode: Live TV
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Summer Veggie Pasta Scampi
Total:
35 min
Active:
35 min
Yield:
2 to 4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1/2 stick unsalted butter
  • 1/2 cup mushrooms, finely chopped
  • 2 cloves garlic, finely chopped 
  • 1 shallot, finely chopped
  • 1 bottle white wine 
  • 1/2 lemon, zested and juiced
  • 1/2 lemon, zested and juiced 
  • 2 summer squash
  • 2 zucchini
  • Olive oil 
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • Red chile flakes 
  • 2 teaspoons grated Parmesan
  • Cherry tomatoes 
  • 1 bunch parsley, finely chopped

Directions

Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.

Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.

Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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