2poundsmixed summer squashyellow squash and zucchini
1teaspoonfine sea saltplus additional for serving
1/2cupplain whole milk Greek yogurt
2tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lemon juice
1tablespoonred wine vinegar
1/4cupchopped fresh basilplus more for garnish
2tablespoonschopped fresh flat-leaf parsley
2tablespoonschopped fresh chives
2tablespoonschopped fresh tarragon
1small garlic cloveminced
1/4cupshaved Parmesan cheese
1/4cupraw pine nutsI subbed in chopped walnuts because I'm bad at writing grocery lists
Freshly ground black pepper
There are a few ways to make the noodles. You can use a spiralizer, which I used. I looove it! Or you can cut the squash into very thin strips using a julienne slicer. Alternatively, you can use a vegetable peeler or mandolin to make long ribbons. Sprinkle the squash with salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid in the squash to drain. Carefully squeeze the squash over the colander. Pat with a clean, absorbent kitchen towel to dry.
Combine the yogurt, olive oil, lemon juice, wine vinegar, basil, parsley, chives, tarragon, garlic, and anchovy in a food processor. Blend until smooth and creamy.
Using your hands, gently toss the squash with about three-quarters of the dressing. Add the Parmesan and pine nuts (or in my case, walnuts) and toss again. If needed, add the remaining dressing; store any remaining dressing in the fridge for another use.
Season to taste with salt and pepper and garnish with small leaves of basil. This dish is best served immediately.
Recipe courtesy of Kimberley Hasselbrink's pretty book, Vibrant Food.