Summer Squash Noodles Recipe

Makes 10 servings

  • 360 g yellow squash, cut in long julienne
  • 360 g zucchini, cut in long julienne
  • 360 g leeks, light green and white parts only, cut in long julienne and blanched
  • 360 green beans, blanched and split lengthwise
  • 43 g butter
  • Salt, as needed
  • Ground black pepper, as needed
  • 21 g chopped herbs, such as tarragon, basil, or cilantro
  1. Toss the squash, zucchini, leeks, and green beans together in a large bowl.
  2. Heat the butter in a large saute pan over medium heat. Add the vegetables and saute, tossing frequently, until they are heated through and tender, about 5 minutes.
  3. Season the vegetables with salt and pepper. Add the chopped herbs and serve immediately.