Esme's Recipe Book

Spaghetti al Pesto or Marinara

Serves 4-6

Ingredients

3 pounds of yellow summer squash/zucchini

Pesto or marinara sauce:

Topping

1⁄4 cup olives, chopped

1⁄4 cup tomatoes, chopped

1⁄4 cup red bell peppers, chopped 1⁄4 cup red onions,

chopped

Directions

1. Thinly slice the yellow squash/zucchini with a sharp knife or mandolin to create
   strands of “pasta”. Set aside.


2. For the pesto/marinara sauce put all ingredients in a blender and blend until creamy.


3. Toss the sauce with the sliced or spiraled squash pasta and serve.

Notes

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