Organic Summer Spaghetti

Recipes
Written By Bodhi Oser

Course: Appetizer / Cuisine: Italian / Prep Time: 5m. / Total Time: 20m. / Servings: 4

Organic_Summer_Spaghetti.jpg

Instructions:

  • In a saucepan, add olive oil over medium heat with garlic, squash, and salt. Cook for five minutes or until tender.

  • Add cherry tomatoes and cook five minutes more.

  • Add cooked zoodles and toss.

  • Add lemon, zest, and half of the cheese. Toss and transfer to a plate or bowl.

  • Top with remaining cheese, herbs and freshly cracked pepper.

Ingredients:

  • 1lb. organic zoodles, boiled in salt water

  • 1lb. mixed heirloom squash, julienne

  • 4 cloves of fresh garlic, sliced thin

  • 8oz. mixed cherry tomatoes, halved

  • 4oz. extra virgin olive oil

  • 1 cup fresh basil

  • 2oz. Italian parsley, chopped

  • 1 lemon, zest and juice

  • 1 pinch chili flake

  • 6oz. Parmesan, grated

  • Salt and pepper to taste

Erik-Oberholtzer-e1547051146767-300x300.jpg

Recipe by Erik Oberholtzer. Erik is the chef and entrepreneur who co-founded Tender Greens in Los Angeles, CA and is a board member of the Rodale Institute.

 
Bodhi Oser
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