The first DIY Snack Shop featured Ellie Markovitch’s recipe for summer squash pasta with basil tomato sauce. Click here to read the recap about our Youth Media Sanctuary team producing a video to accompany the shop.
The team used fresh seasonal vegetables for a light healthy meal. Check out the recipe below:
Bowls, vegetable peeler, cutting board, fruit juice, small knife
RECIPE: serves 8
4 zucchini and/or summer squash cut into lengthwise ribbons using a vegetable peeler or julienne squash
2 cups fresh tomatoes, diced into cubes
3 cloves of garlic, finely chopped
10 to 15 leaves fresh basil
Juice of one lemon
2 TBSP extra virgin olive oil
salt and pepper to taste
1 1/2 teaspoons nutritional yeast flakes, optional
Using a vegetable peeler, cut around the zucchini into lengthwise ribbons to make the ‘pasta’. Keep turning the squash, cutting until you reach the core. Compost the core or keep cutting if the seeds are not too big.
Chiffonade basil leaves by placing them on top of each other and rolling them lengthwise like a cigar, cut into strips.
In a bowl, whisk 2 tbsp of olive oil, garlic, salt, pepper and lemon juice. Add to tomatoes for the sauce. Then pour on top of the ‘pasta’.
Sprinkle with cheese or nutritional yeast (optional)