Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.
This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.
Ingredients:
- 1 medium zucchini (about 8 ounces)
- 1 medium yellow summer squash (about 8 ounces)
- 8 ounces uncooked fettuccine (I used spinach fettuccine)
- 1/2 cup thinly sliced red onion
- 1 cup 2% reduced-fat milk
- 1 1/2 tablespoons all-purpose flour
- 1/3 cup heavy cream
- 1/2 cup chopped fresh tarragon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- the juice of 1 lemon
- freshly chopped parsley, for garnish
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