It's still Spring but we've been greeted with some very warm days lately.  Cooking over a hot stove on days like that are not always ideal and sometimes the appetite is just a bit lighter as well.

This entree is light in calories but big on taste.  It's also very easy to add some hearty side dishes to make it a denser meal.  Roasted herb potatoes are a great addition to this.

I am definitely not a kitchen gadget kind of person.  In fact I think a simple kitchen works best usually.  Today however I spied a little instrument that I had to buy- it was a slicer to make veggie pasta.  You simply insert a veggie and turn it and it makes great long strands.  You can accomplish the same with a mandolin slicer or even by hand with a knife.  I'm definitely excited knowing it will be another way to use squash and zucchini this summer when we have too much and don't know what to do with it.

Using a combination of a few vegetables works really great with this meal and also makes it colorful and visually fun.  I used carrot, zucchini and yellow summer squash.


You will need:

 1 Large Zucchini

2 Medium yellow summer squash

1 carrot

3 cloves crushed garlic

1 TBSP fresh chopped sage and rosemary

1/4 Cup shredded Parmesan Cheese

1 Large tomato chopped 

salt and pepper to taste

olive oil

Shred the veggies to make pasta.  

In a large saucepan heat the olive oil over medium.  Add the veggies.  Using tongs, stir the veggies for about 5 minutes.  Add the garlic and tomatoes and continue to stir for another ten minutes.  Add half of the herbs and mix well.  The pasta will steam in the tomato juice and will be tender when done.

Remove from heat and toss with remaining herbs.  Serve with Parmesan on top.  As an option squeeze 1/2 of a lemon and toss well to coat.  Season with salt and pepper to taste.

This will have a fraction of the carbs and calories of regular pasta yet still hearty enough to stand it's own as an entree.  Next time I may even sprinkle some veggie bacon on top for a smokey taste.