Summer Squash Noodles
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 tablespoon Olive oil
1 cup Yellow squash, cut into long, thin "noodles"
1 cup Zucchini squash, cut into long, thin
"noodles"
1 cup Carrot, cut into long, thin “noodles” and
blanched
1 tablespoon Parsley, chopped
1 tablespoon Basil, chopped
to taste Salt and pepper
Method:
Heat the butter and oil over medium heat.
Add the vegetables and cook until heated through.
Add the herbs and correct the seasoning.
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