It’s hard to go wrong with pasta. This delicious Fresh Veggie Pasta combines a host of yummy flavors to form one killer dish deserving of praise.
Six summer squash (4 oz) —4 sliced lengthwise at a 1/3 inch thick, 2 of them sliced lengthwise 1/8 inch thick with a mandoline
2 tablespoons of kosher salt, plus additional for seasoning
1 tablespoon of cider vinegar
1 1/2 teaspoons of sugar
5 garlic cloves
1/2 cup plus 1 tablespoon of extra-virgin olive oil
3 large tarragon sprigs plus 2 tablespoons chopped tarragon
1/2 cup of mint leaves, plus 1/4 cup chopped mint
1/8 teaspoon of saffron threads, crumbled
2 tablespoons of rice vinegar
1 pound of vegan fresh spinach fettuccine
Freshly ground pepper
Toss the squash slices along with 2 tablespoons of the kosher salt and allow it to stand for about 45 minutes.
Inside a large bowl, combine cider vinegar with sugar and stir it to dissolve the sugar. Rinse it and dry salted squash, then add it to the bowl and toss it to coat with vinegar.
Inside a blender, puree 1/2 cup of the olive oil with garlic and transfer it to a small saucepan. Bring it to a simmer, then pour garlic oil over squash. Add in tarragon sprigs and the mint leaves and press them to compact. Cover and refrigerate it overnight.
Light the grill. Lift squash out of the marinade and scrape any of the excess marinade into the bowl and reserve. Grill marinated squash strips on a high heat until they become nicely charred, which will take about a minute each side. Cut the squash into 1-inch pieces.
Boil a large pot of salted water. Inside a large, deep skillet, heat the 1/4 cup of reserved marinade and add in the saffron. Add in 1/8-inch-thick squash slices and cook them over a high heat, tossing, until they are al dente, which will take about 1 minute. Add in the rice vinegar, season it lightly with the salt and toss it well. Add in grilled squash and toss to heat it through. Remove it from heat.
Cook fettuccine until it is al dente. Reserve 3/4 cup of the pasta’s cooking water. Drain pasta and add it to your skillet, then toss it well over a moderate heat, gradually adding in reserved pasta cooking water to create a sauce. Season with the salt and pepper and transfer it over to a large bowl. Drizzle remaining 1 tablespoon of the olive oil all over, then sprinkle with chopped tarragon and mint and serve it right away.
Photo: Clean Eating Mag