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