Zuccini & Summer Squash Fettuccini

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INGREDIENTS for 2 servings
3-4 medium sized zucchini/summer squash
salt (lots)
2 roasted red bell peppers, packed in EVOO
1 tomato, desseded
2 cloves garlic
salt/pepper
1/4 cup chopped parsley
1/2 tsp. lemon zest
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DIRECTIONS
1. Use a vegetable peeler (a mandoline would make this even easier) to peel off the outside skin, and chop off the ends of your squash. Continue peeling your squash into long strips – these will become your “noodles”.

2. Using a knife, cut each strip vertically into the desired width – for fettuccine width, I cut each strip into about 3 noodles.

3. Chop your roasted red peppers, garlic, and tomato, and add to a medium pot on med-high. Roasting red peppers is easy, and Ina has an easy set of directions to follow. I like to do this in large batches when they come into season. You can use canning techniques to preserve them too. Alternatively, you could go buy a jar of some at the store. But if you are able to make your own, they will be a lot more flavorful!

If you don’t have time to wait a few weeks and pack them in EVOO and just want to make this recipe, go ahead and roast them, peel the skins off, and then just add some EVOO into your sauce. It will work just fine that way.

4. Get a large pot of water on the stove for cooking your “noodles”, and start it going so that it will come to a boil. While that is heating up, check on your sauce. Once it is boiling, give it a stir and puree it in the food processor. Then return to the pot to keep warm while you are doing the “noodles”. If it is too watery in consistency, bring it back up to a simmer to let some of the water come off.

5. Once your big pot is boiling, add your squash noodles. Have a bowl of cold water ready, and after about 30 seconds to 1 minute (just when they are tender), transfer them to the water bowl. Usually blanching required putting them in ice water, but I didn’t want to eat completely cold noodles. After they have cooled a little bit, they are ready to serve.

6. Plate sauce first, and then add the noodles, and top with lemon zest and parsley.

{from Jenn Cuisine}