This beautiful dish, with its elegant ribbons of zucchini and squash, swaps out carb-heavy pasta noodles for vegetables. Top it with a sprinkle of crunchy walnuts and cheese for a presentation that will blow away your dinner guests.
1 whole zucchini, washed
1 whole yellow squash, washed
1 whole cob or about 1/2 c. raw, fresh corn kernels
1 garlic clove, minced
1 small shallot, julienned
1/4 c. walnuts, coarsely chopped
1 lemon, zested
1/4 c. pesto
Parmigiano-reggiano and manchego cheese, freshly grated
Fresh rosemary and thyme, roughly chopped
A few tbsp. olive oil
Salt and black pepper to taste
Cut the ends off the squash and zucchini. With a conventional hand peeler, peel the squash long ways into ribbons. Set them aside in a bowl. In a skillet, heat up a few tbsp. olive oil and proceed to sauté the garlic and shallots. Once softened, add corn kernels to the pan and sauté for about a minute or two. Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Once the squash and zucchini have cooked a couple minutes, add the walnuts, lemon zest, herbs, salt and pepper. Toss together. Serve with cheese on top.