With a wonderful summer squash in hand, fresh from the garden, I decided to use it to make something a little more out of the ordinary than just another vegetable side dish...so I made it into a noodle (along with some fresh beets that also came out of the garden). You could top these veggie noodles with just about any pasta dish topping you desire, but I have also included a meat sauce I made to accompany these noodles that is creamy and filled with lots of garden fresh herbs.
Here is what you will need to make the two parts of this recipe:
1 Medium-sized summer squash
5 Medium-sized beets
salt to taste
4 large sausage links (I used lamb sausage we had from lambs we had butchered last year)
1 cup whole milk
1 cup herbed soft cheese
extra fresh herbs
salt to taste
To make the noodles, slice the summer squash and beets, using a mandolin, into thin wide strips. Prepare to steam the vegetable strips by putting a cup of water at the bottom of a steamer or under a colander fitted inside a pot.
First steam the beet for 2 to 3 minutes, stirring slightly to make sure they are cooked evenly.
Next add the summer squash and steam for another 2 to 3 minutes, again stirring slightly to make sure everything in the pot is cooked.
Sprinkle with salt, toss gently, and serve with your favorite pasta sauce or the sauce below.
For the meat sauce, first slice the sausages into pieces and then saute them until they are thoroughly cooked.
Next deglaze the pan with the milk and when warmed, add in the soft cheese and herbs. (For this sauce, my soft cheese was part of a herbed cheese ball I made this past week-end and didn't get completely eaten at the potluck we attended.) The herbs I added were parsley, rosemary, tarragon, basil, and oregano.
Cook until the cheese is warmed and then serve over the vegetable noodles (above).