Zucchini “Pasta” with Butternut Squash*

This is a super amazing dish that’s loaded with all the “good stuff”- vegetables galore and lots of taste. You’ll really think you are eating real pasta! Best of all, this recipe is jammed packed with essential vitamins.

Prep time: 10 MIN
Cook time: 10 MIN
Serves: 4

2 Tblsp. olive oil
1 small butternut squash, peeled, seeded and cut into ½ inch dices
Kosher salt and freshly ground black pepper, to taste
1 garlic clove, minced
Pinch of red pepper flakes
2 large zucchini, trimmed and run through fine grates of spiralizer (see our FYI note at bottom for purchasing information)
1/3 cup finely grated Parmigiano-Reggiano, plus shaved cheese for garnish
Flavor infused or plain olive oil for drizzling

-In sauté pan over medium-high heat, warm olive oil. Add butternut squash; cook, stirring occasionally, until lightly browned and just tender, 7-9 minutes. Season with salt and black pepper. Add garlic and red pepper flakes; quickly toss with squash.

-Add zucchini; cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.

-Remove pan from heat. Stir in grated cheese. Transfer to individual bowls. Garnish with shaved cheese; drizzle with lemon-thyme oil. Serve immediately.

FYI~Need to get your own Zucchini Spiralizer? Available at Williams-Sonoma: https://www.williams-sonoma.com
*Recipe reprinted from: William-Sonoma.com, February 2014, p.53.