In this dish the ‘pasta’ is actually thin strips of summer squash.

Ingredients:
1 cup marinated onion ringlets
4 cups summer squash, julienned
1 cup sweet pepper, sliced into pasta-like shapes
1 cup tomato, diced
½ cup fresh basil, chopped
4 tablespoons fresh oregano, chopped
2 tablespoons rosemary, chopped finely
½ cup sun-dried tomatoes, chopped
2 teaspoons padron or pasilla peppers, chopped
½ tablespoon minced garlic
2 teaspoon minced ginger
1 tablespoons lemon juice
¼ cup minced shallots

Directions:

  1. To make the marinated onions: Slice a large onion, or equivalent amount of spring onions, into ringlets. Combine in a mixing bowl with ¼ cup of olive oil with a pinch of sea salt. Allow onions to marinate for at least 10 minutes up to 8 hours. Discard marinade.
  2. PASTA: With a vegetable peeler or citrus zester or spiralizer, shave the summer squash lengthwise into long, thin strips.
  3. In a serving bowl, combine squash strips, sweet pepper, onion ringlets, tomato, basil, oregano, rosemary, padrons, garlic, ginger, shallots, and lemon juice. Set aside, or serve immediately with marinara sauce.

Serves 8