The weekend slips through our fingers like silk. Its a rainy Sunday morning and I am adorned in comfy sweats sipping green tea and drafting recipes. My father called me and asked if I was indulging in one of my rain naps. He knows me so well. It must be in our genes, we are literally calmed by rain. In between my naps I am doing my versions of test kitchens. I noticed I have been leaning towards stir fry and noodles. In an effort to add a bit of variety and also cut some carbs I happened upon an easy noodle technique. I use my potato peeler to create easy noodle patterns with a variety of veggies. One of my favorites was summer squash, due to it’s vibrant color and ability to maintain its shape during cooking.

Ingredients:

• Summer Squash ( longer shaped squashes create best noodle)
• Sweet Potato ( 1, medium to large, diced)
• Fresh Basil( 2 teaspoons, chopped & a few leaves for plating)
• Cherry Tomatoes (1 cup, halved)
• Salt (1 teaspoon)
• Coarse Black Pepper (1 teaspoon)
• Olive Oil ( 1 tablespoon)

Instructions:

1. Use a potato peeler (Julienne or teethed) to shred squash into noodle shape.
2. Season noodles with chopped basil, salt, and pepper.
3. Heat medium skillet with olive oil.
4. Add sweet potatoes and cook for two minutes.
5. Add squash noodles and tomatoes and cook for 8 more minutes.
6. Top with remaining basil leaves and serve.