Who doesn’t love Pasta? If you have been on a Paleo Lifestyle, then the thought of eating a big bowl of pasta probably sounds like a stomach ache waiting to happen. However hearty Italian food still brings some comfort and excitement to the taste buds. Well, my friends, now you can have your pasta and eat it too. With summer around the corner I am looking forward to the colorful veggies that the sunshine invites. One of my favorites is the Summer Squash. Whether it’s grilled up, steamed, sautéed or noodled, squash is full of yummy goodness.
Here is an awesome recipe for your pasta, dress it up with some fresh homemade sauce and enjoy.
- 2-4 summer squash such as zucchini
- 1- 14 oz. can diced tomatoes
- 1- medium fresh tomato
- 2 cloves of garlic
- ~10 leaves fresh basil
- extra virgin olive oil
First run your garlic through a garlic press and place into a small bowl or cup. Add 1 tbsp warm water to the garlic, stir and set aside.
Next drain your tomatoes and reserve the liquid. Dice your fresh tomato into half inch cubes.
Chop your basil
In a pan heat 2 tbsp of olive oil and add the garlic. Cook until fragrant but not brown, about one minute. Add the canned tomatoes and simmer until sauce starts to thicken, about 8 minutes.
While the sauce is simmering, cut off both ends of the squash/zucchini grate by hand or use a spiral slicer to transform the squash into pasta. Toss in a big bowl with a bit of sea salt and olive oil and let sit for 30 minutes to soften.
When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or so and salt to taste.
Toss your sauce with squash noodles and serve immediately.