Cacio e Pepe with Summer Squash
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A Note from Feedfeed
If you’re in the mood for a lighter version of your favorite winter pasta, I have one for you! Cacio e Pepe with loads of parm and black pepper with ribbons of summer squash and Lucini Italia Everyday Extra Virgin Olive Oil standing in for some of the butter.
The Feedfeed visited Lucini in Argenitina to see just how they made their authentic olive oils. You can read more about the trip here or watch a video here!
- Recipe Card
Recipe Card
ingredients
- 1 medium zucchini, spiralized into noodles (about 2 cups)
- 1 medium summer squash, spiralized into noodles (about 2 cups)
- 1 teaspoon Salt
- 1 pound gluten free noodles
- 1/2 cup packed fresh basil, chopped
- 1/4 cup packed fresh parsley, chopped
- 1 1/2 tablespoon Lucini Everyday Extra-Virgin Olive Oil
- 1 teaspoons butter
- Freshly grated Parmesan, for serving
- Freshly cracked black pepper, for serving
Method
Step 1
Place the zucchini and summer squash noodles in a colander over the sink and salt heavily. Let sit for at least 15 minutes, letting any excess water drain.
Step 2
Cook pasta according to package directions, reserving 1/4 cup pasta water. Add basil mint, parsley, olive oil, butter, and remaining pasta water in saucepan. Top with Parmesan and black pepper. Serve immediately.