They may not make gluten free angel hair pasta yet – those super thin strands of pasta, so until they do you can make your own ‘faux’ version.
Thin strips of brightly colored zucchini create the delicate angel hair affect, then its all tossed with a creamy – yet dairy free, lemony sauce.
For a low carb option, use Shirataki noodles in place of the pasta.
I tried made the sauce two ways: adding the zucchini before the coconut milk, then allowing everything to thicken up together. As well as adding the zucchini after the sauce was thick and ready to serve. For me, adding the zucchini just before serving tasted much better. Because it’s so fine, all you really need to do is heat the zucchini enough to warm it – it doesn’t need to be ‘cooked’. Overcooking will just make it mushy and fall apart. You want it to have a bit of strength so you can twirl it around your fork like pasta.
|Angel Hair Summer Squash Pasta|| |
- 12 oz GF spaghetti or linguine
- 2 Tbsp olive oil
- ¼ cup shallots or onion, finely minced
- 2 cloves garlic, minced
- 1 cup heavy cream or full fat coconut milk
- ½ lemon zested
- 1 tsp lemon juice
- 2 medium zucchini, yellow and green
- 2 Tbsp pine nuts, toasted (optional)
- 2 Tbsp fresh basil, thinly sliced
- 2 Tbsp Parmesan cheese, grated (optional)
- Boil the pasta in salted water until al dente. Drain, rinse pasta if desired and set aside.
- In a large skillet, sauté onions and garlic in oil until tender. Stir in the cream, zest, and lemon juice. Reduce heat to low and cook until thickened, season to taste with salt and pepper.
- While the sauce is cooking, thinly slice the zucchini using a julienne grater into long fine strands. Set aside.
- Toast the pine nuts in a dry skillet over medium high heat until golden, shaking pan often. Set aside.
- Once the sauce and pasta are ready, add the zucchini into the skillet with the sauce and stir to combine. Let cook for 1 minute, then stir in the pasta.
- Divide pasta up and top each with some pine nuts, basil, and cheese if desired.