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Lilly’s Table

 
 
Tomatoes & Basil
© Lillys-Table.com Photo of Lemon Summer Squash & Walnut Pasta
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Lemon Summer Squash & Walnut Pasta

from Lemon Summer Squash & Walnut Pasta with Fresh Tomato & Basil Sauce, the Week of September 25, 2016.
View the previous recipe for this meal.

This delightful vegan dish highlights the playfulness of summer squash paired with walnuts, lemon and basil. If you have lemon basil, even better. If you are a cheese lover, crumble or shred on your favorite such as nutty parmesan or creamy goat cheese. The recipe calls for pattypan, but any summer squash cut in chunks will do.

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • ½ cup walnuts
  • 4 cups pattypan squash, cut in half, seeds removed and cut in wedges
  • 1 lemon, zest and juice
  • 6 ounces whole wheat pasta
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh basil, torn in pieces

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil.

Place the olive oil, garlic, and walnuts over medium-low heat. As soon as the walnuts start to sputter a bit, shake the pan and then strain the oil through a wire mesh strainer. Reserve the nuts & oil separately.

Add the pattypan squash to the skillet, cut in wedges. Depending on the size of your pan, you may want to work in batches. Sear each side of the squash until lightly golden. Add the reserved walnut-infused oil as needed.

Salt the water and boil the pasta according to the package instructions.

As soon as the pattypan is golden, toss it all with the lemon zest, lemon juice and garlic-walnuts. Season with about half of the salt and black pepper to start. Add more to taste.

As soon as the pasta is done toss with the squash and the fresh basil.