So when I saw this video showing how to substitute summer squash for fettuccine making the rounds of the food blogs a couple of weeks ago I thought this was just more of the same food fakery. But I needed something to make to bring with me to book club this past Tuesday so I decided to use Fort Wayne’s literati as guinea pigs.

Well, dear readers, let me be the first to admit I was wrong. This is a wonderful way of cutting back on the carbs or getting the pasta experience if you happen to be gluten sensitive. Oh, to be sure, it is not pasta. It smells like squash, it tastes like squash and the texture is just slightly off from that of a nice al dente noodle. Who cares!? It’s frickin’ delicious and takes all of ten minutes to make. Twenty if you count the peeling, which goes much faster than you’d expect.

As the video shows, simply use your vegetable peeler (known as a veggie twaddler in this house) and slice thin strips off your squash, rotating every strip.

Click here to view the embedded video.

The only downside is that the process could be considered enormously wasteful since you end up throwing away about a third of each squash (the core with the seeds which is impossible to peel). Then simply saute your “noodles” for about two to three minutes over medium-high heat in about a table spoon of olive oil.

You’re going to have to eyeball the amount of oil, and the exact time you saute the squash peelings. The problem is that, much like the American economy, squash will pretty much soak up all the oil you throw at it. You want just enough to coat it and keep it from sticking.

As for the time, the amount of moisture in your squash is going to determine that. Be careful, because they will burn in an instant and turn to soggy mush just before that. What you want to look for is the color change. You’ll know your squash noodles are done when their color turns bright yellow (or green — zucchini works too).

Oh, and depending on how much squash you’re cooking at once, saute it in batches. That’ll help ensure that it cooks evenly.

Squash Pasta with a light Rosemary-Garlic Butter Sauce
Ingredients

• 3 large summer squash
• 3 large zucchini
• 2-3 tbsp. olive oil (I ended up using just over two tablespoons)
• 2-3 tbsp. lemon juice
• 1-2 tbsp. butter (depending on how big your squash were, or how much you like butter)
• 1/2 tsp. dried, ground rosemary
• 1/2 tsp. garlic powder
• Pinch of salt (optional)

Preparation

1. Twaddle your squash as above
2. Toss with lemon juice
3. Heat large pan over medium-high heat
4. Add 1 tbsp. olive oil and allow to come up to temperature
5. Saute roughly 1/3 of the squash noodles, stirring frequently
6. Remove to a separate dish and repeat process two more times
7. After all the squash noodles are finished sauteing, add butter to pan
8. Allow butter to melt and add in rosemary and garlic
9. Add a pinch of salt if desired
10. Reduce heat and stir melted butter, rosemary and garlic
11. Add squash noodles back into pan, toss with butter mixture and serve

Well, this is one dish I will certainly be adding into my regular rotation. My bookish compatriots thoroughly enjoyed this dish too. It’s not often that something that proclaims itself “healthy and delicious” ends up fulfilling its promise but believe me, this one does not disappoint.

Related posts:

1. Bay Scallops and Sea Shells in a Light Lemon-Dill Sauce Unrecipe
2. Pasta with Hummus and Veggies
3. Cheesy Beefy Pasta Sauce Un-Recipe

Whether you believe that Condensed Cream of Mushroom Soup was the foundation of modern civilization, you have to admit that it’s pretty handy to have around. How else do you explain almost 80,000 recipes using it on Google? Today I have an un-recipe for a yummy pasta sauce taking advantage of that mushroomy miracle in a can.

It’s an un-recipe because I’m a little light on the measurements. The truth is, I wanted pasta with a meat sauce for dinner and I didn’t have any tomato sauce in the cupboard. So I just made this up on the spot with what I had lying about. My suggestion to you is just that… take this un-recipe and any measurements as only a suggestion of what you might want to do. Everybody’s tastes are different and who knows what you have in your pantry. Besides, it’s not like I wrote anything down. I was hungry!

This should make enough to take care of 16 oz. of dry pasta, cooked. Medium size shells are my favorite, but I think it’d be good with rigatoni or any hearty pasta that will hold the sauce.

Cheesy Beefy Pasta Sauce
Ingredients

• 1 lb. ground beef
• 2 tsp. black pepper
• 2 tsp. Italian Seasoning
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. ground red pepper
• 8 oz. beef stock (I used beef bouillon cubes)
• 1 (8 oz.) can Cream of Mushroom Soup
• 1-2 cup shredded cheese (I used a Mexican cheese blend, but cheddar is always good)

Preparation

1. Brown ground beef in a large skillet on high heat
2. While beef is cooking, add seasonings and stir
3. Depending on how fatty the ground beef you used was, you may wish to drain it at this point
4. Add beef stock and Condensed Cream of Mushroom soup
5. Stir until soup is completely dissolved into the beef stock
6. Continue to heat on high 4-5 minutes, stirring occassionally
7. Add shredded cheese and stir until melted completely
8. Continue to heat a minute or two more
9. Glop over pasta and enjoy the bountiful goodness that is Condensed Cream of Mushroom Soup.

If I had had them, I would also have added a can or two of mushrooms (drained) and maybe a cup of peas or maybe a little broccoli. Your mileage may vary so, of course, let us know in comments how this worked out for you, what you did differently, or suggest some of your very own favorite un-recipes.

Related posts:

1. Bay Scallops and Sea Shells in a Light Lemon-Dill Sauce Unrecipe
2. Squash Pasta with a light Rosemary-Garlic Butter Sauce
3. Pastitsio: Greek for “better for breakfast”

We just think it needed something, maybe cumin and some ground red pepper. Perhaps we were, for a change, just too shy with the garlic. Catherine’s mom suggested that maybe she had used a spicier hummus. Perhaps. And maybe our readers will have some hints on how to improve this dish or some more recipes that make clever use of hummus. Let us know in the comments.

Pasta with Hummus and Veggies
Ingredients

• 8-10 oz. pasta of your choice, cooked
• 1/2 cup mushrooms, chopped
• 1/2 cup green onions, chopped
• 1/2 cup red peppers, chopped
• 4 cloves garlic, chopped
• 8 oz. hummus
• Fresh parsley to taste, chopped
• 2 tbsp. olive oil
• 4 tbsp. water

Preparation

1. Stir fry the mushrooms, green onions, red peppers and garlic in the olive oil
2. Reduce heat to low, stir in the hummus and water
3. Lightly toss the pasta with the hummus and veggie mix
4. Sprinkle with chopped parsley and serve

Note: The original recipe didn’t call for garlic, but both Catherine’s mom and we really felt it needed it. Most things do. Also, we used green peppers because red peppers have become so damn expensive. What’s up with that!?

Related posts:

1. Squash Pasta with a light Rosemary-Garlic Butter Sauce
2. Cheesy Beefy Pasta Sauce Un-Recipe
3. Bay Scallops and Sea Shells in a Light Lemon-Dill Sauce Unrecipe