HOW TO MAKE SQUASH PASTA NOODLES RECIPES

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BUTTERNUT SQUASH NOODLES - HOW TO MAKE BUTTERNUT SQUASH ...



Butternut Squash Noodles - How to Make Butternut Squash ... image

Treat your veggies like pasta with these oily, spicy Butternut Squash Noodles.

Provided by Makinze Gore

Categories     vegetarian    30-minute meals    dinner party    dinner    side dish    snack

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 6

16 oz.

butternut squash noodles

2 tbsp.

extra-virgin olive oil

Kosher salt 

Freshly ground black pepper

Pinch crushed red pepper flakes 

Freshly grated Parmesan, for serving 

Steps:

  • Preheat oven to 425°. Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Roast until tender and golden in spots, 10 minutes.  Serve noodles warm with Parmesan.

SPAGHETTI WITH ZUCCHINI AND SQUASH RECIPE | GIADA DE ...



Spaghetti with Zucchini and Squash Recipe | Giada De ... image

Provided by Giada De Laurentiis

Total Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
2 tablespoons olive oil, plus more for serving
1/2 teaspoon red pepper flakes 
2 cloves garlic, smashed and sliced 
2 shallots, sliced 
2 zucchini (about 1 pound), cut into long, thin strands 
1 yellow squash (about 8 ounces), cut into long, thin strands 
1 teaspoon lemon zest plus 1 tablespoon lemon juice
3 cups baby arugula 
1 cup grated ricotta salata 

Steps:

  • Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
  • Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

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