Brown Butter Summer Squash Linguine
- Number of Servings: 3
Ingredients
1-1/2 lb. young yellow (summer) squash (about 4)2 Tbs. unsalted butter2 Tbs. finely chopped almonds or hazelnuts1 tsp. kosher salt2 tsp. chopped fresh tarragon or parsley1/2 lemon
Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.
In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.
Serving Size: serves 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user AMBERJANE.
In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.
Serving Size: serves 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user AMBERJANE.
Nutritional Info Amount Per Serving
- Calories: 87.8
- Total Fat: 4.9 g
- Cholesterol: 10.2 mg
- Sodium: 810.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 4.3 g
- Protein: 2.4 g
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