This recipe is great for people trying to loose weight or get their blood sugar under control. First of all, there is no pasta in this dish except in the name! Veggie pasta is really just vegetables – carrots, zucchini and yellow squash – cut into thin strips to make them look like spaghetti. Furthermore, these vegetables measure very low on glycemic load. For that reason they will not spike your blood sugar up.
Yellow squash and zucchini are most flavorful when they are under 6 inches long, fresh and local. Pick the ones that are firm and have bright and shiny skin. Also go for organic zucchini and squash, because conventional ones can be genetically modified.
Summer squashes are “cooling” from an energetic prospective and for that reason are perfect for people who tend to “overheat”. In case you are interested what it means here are some signs of “overheat”: red, flashed cheeks, short or hot temper, hot flashes, and restlessness. On a hot summer day, however, anyone is likely to benefit from this cooling dish.
The vegetables in this salad are very mild-tasting, even somewhat bland. So this salad needs a sauce to spice it up. I’ve dressed it with pesto in the recipe below. However, you should feel free to try different sauces to please your taste buds.
Veggie Pasta for a Hot Summer Day
2 carrots, peeled and julienned
1 yellow squash, julienned
1 zucchini, julienned
Baby lettuce to serve (optional)
2 Tbsp pesto
3 Tbsp unrefined cold pressed olive oil
- Wash the squash and peel the carrots.
- Using a Julienne Peeler or a Spiral Vegetable Slicer cut the vegetables into thin strips, then transfer them into a bowl.
- Combine pesto and oil and mix well. Add more oil if the sauce is too thick.
- Add the pesto sauce to the vegetables and mix carefully to coat.
- Serve on a bed of baby lettuce.
- Season to taste and enjoy!