Ditch the carbs and the gluten and spiralize yourself a heaping plate of summer squash pasta & garlic and tomatoes. Fresh, bright, vegan, and delicious!
This recipe is for all of you who are watching your carb intake, and for those of you who can’t (or won’t) eat gluten.
I recently had dinner at Ciatti’s, an Italian chain restaurant. I ordered cappellini in a fresh tomato and garlic sauce. My expectations were low because my experience with most chain restaurants have been poor. You know, the dishes are loaded with oil and salt, and the veggies are usually less than fresh aka frozen. But not this time. Kuddos to Ciatti’s.
The tomatoes in the sauce were fresh and bright, the garlic was cooked to perfection – not raw and not browned – and the olive oil was flavorful, but not heavy. And the cappellini was chewy and delicious. The only problem that I had with this dish was that it left me craving more, and as much as I love pasta, eating it twice in one week is NOT on my get ready for bikini season plan.
Thank goodness for yellow squash and my spiralizer. Whoever invented that little gadget is a genius! A few turns of the squash and I had long thin strips of vegetable cappellini – low, low carbs and gluten free. Happy dance!!
These gorgeous squash noodles are an excellent alternative to pasta. They cook fast, they’re tender and chewy, and they’re so healthy. One medium squash is approximately 32 calories – yep, go ahead and indulge! They’re also a great source of vitamin C, B-6, and potassium. The best part though is the taste. Summer squash is so mild in flavor that it soaks up the garlic and olive oil, giving you a tasty, amazing meal.
This is a five ingredient, one pan recipe that will take you 26 (unless you make a huge batch) minutes from start to finish to make. Perfect for a busy weeknight dinner (add some whole grain bread and a salad) or a quick lunch. You could make it a six ingredient dish if you want to add some fresh basil.
Start by washing and cutting the ends off of the squash and spriralizing them. Squeeze the excess water out of the squash noodles by pressing between paper towels. Finely dice the tomato, mince the garlic, heat the olive oil, add the noodles, cook for four minutes, add the garlic and tomato and cook for two minutes, and you’re done. Could it be any easier?
To give you an idea as to just how much better squash cappellini is compared to flour cappellini, consider this. The two tablespoons of olive oil (don’t freak, it’s healthy fat, and we need fat in our diets), 2 summer squash, 3 cloves of garlic, and two tomatoes add up to approximately 360 calories (180 calories for a one cup serving). Not bad for a main course! If you got rid of the squash and replaced it with one cup of semolina pasta the calorie count would jump to approximately 600 calories. Gulp!
Do yourself a flavor and make this for dinner this week. I promise that you’re going to love everything about it.
Come back and tell me what you thought, and share it with your friends on Facebook, Twitter, and Pinterest.
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