Another sharp arrow in your quiver. I am always searching for new ways to use summer squash. The wisdom passed down to me says that you should always plant 4 zucchini plants. One for the crows, two for the squash bugs, and one for yourself. Though they don’t tell you what to do if all 4 survive! Make this pasta from the very talented Bella from the Ful-filled blog, that’s what!
Ingredients
500g bucatini pasta
2-3 zucchini spiralized using a veggie spiralizer
1/4 cup tahini
1 large clove of garlic
1 avocado
3 tbsp preserved lemon paste | or substitute with lemon juice
1 cup fresh basil
1/2 cup fresh mint
1/3 cup olive oil
1 tbsp honey
salt + pepper to taste
225g (8 oz) halloumi cheese | sliced, or substitute with your preferred cheese
20 squash blossoms
1 cup reserved pasta water
Go check out Bella’s recipe over at Ful-filled. She has a built a beautiful done and inspiring blog. I recommend exploring a bit. She has some fabulous recipes, that are all in my queue to try.
ZUCCHINI PASTA
WITH PRESERVED LEMON HERB SAUCE + SQUASH BLOSSOMS + HALLOUMI