Squash Pasta w/Broccoli Garlic

29 (2)This recipe has a KICK to it if you use the suggested red pepper (the hot kind). If you prefer a more mellow version just omit the hot pepper or substitute it with sweet pepper. To make the pasta, use a Peeler or Food Processor to julienne the squash, or use a Spiralizer. Makes 4 servings.


    • 2 medium or large Yellow Squash
    • Bunch of Broccoli (see picture)
    • 2 tomatoes
    • 4 to 6 cloves Garlic (depending on how assertive or shy you are about garlic)
    • Red Pepper (fresh or crushed flakes)
    • Oil
    • Black Pepper (optional) & Salt (optional)


  • Prep: Cut Broccoli into bite-size pieces, dice 4 to 6 Garlic cloves, Julienne or Spiralizer Yellow Squash, cut Tomatoes into thin slices then cut those into halves, mince Red Pepper if using fresh.
  • Sauté Broccoli & Garlic in a little oil until Broccoli is al dente (still crunchy).
  • Mix Squash “noodles” into Broccoli/Garlic and continue sautéing for approx. 10 minutes, or to desired consistency. If using minced Red Pepper add it along with the Squash.
  • Mix in Tomatoes & take off heat.
  • Add Salt and/or Black Pepper, if desired. If using crushed DRIED Red Pepper, add it now.
  • Serve

26 (2)

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