Time for Something Lighter in the Heat of Summer!

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Make Time for Something Lighter in the Heat of Summer!

Light and fresh! Pasta and squash with just a touch of a light cream sauce makes for wonderful eating and will leave you feeling sated, but overstuffed!

Squash Ribbon Pasta with Herb Cream Sauce

Draining the hot cooked pasta over the squash ribbons softens the vegetables just enough to keep their fresh texture yet combine well with the pasta. Adding the red onion to the pasta in the last 2 minutes of cooking removes its harsh bite.

Ingredients

Serves 4

1 medium zucchini (about 8 ounces)

1 medium summer squash (about 8 ounces)

8 ounces uncooked 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, basil, or parsley

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.

Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.

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