This dish is amazing.  It looks like pasta, and you want to believe you are eating pasta, but it doesn’t taste like pasta.  It just tastes really good.

I think it’s the combination of textures — the thinly cut — almost twirl-able squash — the carmelized garlic, the nutty cheese and the herbs.  Whatever it is, it’s divine.

You have probably noticed all of these nifty gadgets that cut the zucchini and other vegetables into spiral shapes that resemble spaghetti. I don’t have any of these tools, but I do have a mandolin which I used in our Shaved Fennel Salad.

In fact, this recipe is a play on one that my brother recently concocted — what he calls “Zucchini Pappardelle” — which is a flat and wide pasta shape — and totally achievable with a mandolin. I made a garlic and olive oil based sauce with some red pepper flakes and fresh herbs. If you eat dairy, you must add parmigiano-reggiano cheese to this dish.

You can also top the blanched squash with other sauces — including a fresh tomato sauce. However, I think you will really enjoy this recipe — it’s a surprisingly delicious and healthy dish that can be served alone, as an entree (along with a salad), or as a side dish with chicken or fish or anything else you may have on your table this summer. Aside from tasting great, it just looks gorgeous!

If you can’t eat pasta, or if you are looking for a new recipe for all that squash in your garden, this recipe is for you.

Enjoy!

Zucchini and Summer Squash Pappardelle with Garlic & Olive OilServes 4 people

3 medium sized zucchini3 medium sized summer squash1/4 cup olive oil4 large cloves of garlic1/4 teaspoon red pepper flakes1/4 cup of shaved parmigiano-reggiano cheese1 tablespoon chopped basil1 tablespoon chopped parsleysalt to taste

Bring a large pot of salted water to a boil.

In the meantime, with a mandolin, slice the zucchini and summer squash about 1/16th of an inch thick. Blanch the zucchini for approximately one minute, or until the squash is tender. Remove the squash and submerge into ice water to stop the cooking. Drain the squash and set aside in a large serving bowl.

In a pan over medium-low heat, add the olive oil, sliced garlic and crushed red pepper.  Allow the garlic to brown slowly, and once it does, turn off the heat.

Add the olive oil mixture, the chopped basil, parsley and parmigiano-reggiano over the blanched zucchini. Toss and serve.

Helpful hint: Do NOT overcook the squash during the blanching stage. It will fall completely apart when you toss it! And, do NOT burn the garlic.  If you do, start over!