This is a light and simple dish that looks elegant and is easy to prepare. Lemon can be adjusted to suit any taste.
NUTS and BOLTS
- Vegetable Stock
- 1-2 tsp Vegan Margarine
- 1 cup Small Dry noodles (Orzo, Alphabet pasta, Acini di pepe)
- 1 Medium Zucchini, Shredded with Skin ON
- 1 Equal Size Summer Squash, Shredded with Skin ON
- 1/8 – 1/4 cup Fresh Tarragon, Chopped
- 2 Tbsp Fresh Dill, Chopped
- Juice and zest of 1/2 a Lemon
WHAT TO DO WITH IT ALL
First, put a large pot of salted water on to boil for your pasta.
Time to shred the squash and zucchini. Please leave the skin on the vegetables to incorporate that nutrition. Because you are shredding them, the texture difference will be negligible and the specks of color look like confetti.
Pour the pasta into the salted water and cook according to the package. Meanwhile, in a large non-stick pan, saute shredded zucchini and summer squash in margarine until lightly browned and soft. Basically, cook while stirring until the liquid they release has disappeared.
Drain the pasta and add to the pan with the vegetables. Remove from the heat and add the tarragon, dill, lemon zest and lemon juice. Stir to combine well and season to taste with salt and white pepper.
There are many ways to change up this recipe.. add in finely diced red bell peppers for a holiday side dish. Any other veggie your kids love can hop in for that performance. You could even add tofu, seitan or vegan sausage sliced up to create a full meal.
The twinkies really enjoyed this dish. Never even noticed that half of it is vegetables, lol! Their only complaint is when I add too much lemon. 4.5 of 5
The eldest couldn’t wait to get it to the table and dug in at the counter. 5 of 5
My husband and I have made this for various parties and all the adults love it and so do the kids. Always a big hit. 5 of 5