SUMMER SQUASH RIBBONS WITH CHERRY TOMATOES AND MINT/BASIL PESTO
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you've shaved the squash - which really doesn't take that long - it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, cut squash into lengthwise ribbons. Peel off several ribbons from one side, then turn squash and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the squash. Discard core. You can also do this on a mandolin, adjusted to a very thin slice.
- Cook squash strips and tomatoes in 2 batches. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and when it is hot, add squash ribbons, half the garlic, tomatoes, and salt to taste. Cook, using tongs to toss and stir squash and cherry tomatoes, for 2 to 3 minutes, until squash has softened and is beginning to become translucent and tomatoes are beginning to shrivel. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with remaining olive oil, squash, cherry tomatoes and garlic. Return first batch to the pan, stir everything together, heat through and transfer again to the serving bowl or individual plates. Pour any juices in the pan over squash. Top each serving with a spoonful of pesto (about a tablespoon), and serve, with additional freshly grated Parmesan if desired.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 734 milligrams, Sugar 7 grams
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Tshegofatso Kwati
[email protected]This recipe is a keeper. I'll definitely be making it again.
Rasheed Shehab
[email protected]I can't wait to try this recipe. It looks delicious!
Ian Johnson
[email protected]This recipe is a great way to showcase the flavors of summer produce.
Fuyad Kamal
[email protected]I made this dish for a picnic and it was a big hit. Everyone loved the fresh and flavorful combination of ingredients.
Ramzan Ansri
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are just as good the next day.
Michael Ukwa
[email protected]I love the presentation of this dish. The squash ribbons are so elegant and the cherry tomatoes add a pop of color.
ari farsad
[email protected]This recipe is a great way to use up leftover summer squash. I had some extra squash from my garden and this was the perfect way to use it up.
Joanne Tindall
[email protected]I'm not a big fan of summer squash, but this recipe changed my mind. The pesto is so flavorful that it really elevates the squash.
Ian The Sun Light God
[email protected]I made this dish for a vegan friend and she loved it! The pesto is made with olive oil instead of cheese, so it's dairy-free.
Semu Abubakar
[email protected]This recipe is a great way to get your kids to eat their vegetables. The squash is disguised in the pesto and the cherry tomatoes are a fun and colorful addition.
Hazel M. Longworth (Hazie Marie)
[email protected]I'm always looking for new ways to cook summer squash and this recipe is a winner. It's simple, but the flavors are incredible.
Quintin Smit
[email protected]This dish is perfect for a summer party. It's light, refreshing, and easy to make.
Judy Bochaberi
[email protected]I love the use of mint and basil in the pesto. It gives the dish a unique and refreshing flavor.
Donal Appleances
[email protected]This recipe was easy to follow and the results were amazing. I highly recommend it!
Itx rehan
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. The flavors were well-balanced and the textures were delightful.
Mk jan
[email protected]This recipe is perfect for a light and healthy summer meal. The flavors are fresh and refreshing, and the dish is packed with nutrients.
Jesse Monts
[email protected]I love the vibrant colors in this dish. The green of the squash, the red of the tomatoes, and the bright green of the pesto make it so visually appealing.
Khalil Mack
[email protected]This was my first time cooking with summer squash and I'm so glad I tried this recipe. The squash was so easy to work with and the dish came together quickly. I'll definitely be making this again!
Mosa Aftab
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique combination of flavors. The pesto was especially delicious and I received several requests for the recipe.
Paa Billa
[email protected]This recipe was an absolute delight! The summer squash ribbons were perfectly tender and the cherry tomatoes added a burst of sweetness. The mint-basil pesto was the perfect finishing touch, adding a refreshing and herbaceous flavor.