Summer Veggie Pasta Scampi

• 1/2 stick unsalted butter
• 1/2 cup mushrooms, finely chopped
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 bottle white wine
• 1/2 lemon, zested and juiced
• 2 summer squash
• 2 zucchini
• Olive oil
• Salt and freshly ground black pepper
• Red chile flakes
• 2 teaspoons grated Parmesan
• Cherry tomatoes
• 1 bunch parsley, finely chopped

1. Melt the butter in a large saute pan and add the mushrooms, garlic and shallots.
2. Saute for 2 to 3 minutes.
3. Add some wine (a quarter to half of the bottle), the lemon zest and juice.
4. Simmer 2 to 3 minutes more.
5. Reduce the heat to low to keep the sauce warm until ready to use.
6. Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.
7. Heat some olive oil in a large pan set over medium heat.
8. Saute the vegetable noodles 2 to 3 minutes.
9. Add the warm sauce then add some chile flakes and season with salt and pepper.
10. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more.
11. Finish with a few pinches of parsley.

butter, mushrooms, garlic, shallot, white wine, lemon, summer, zucchini, olive oil, salt, red chile flakes, parmesan, tomatoes, parsley

Taken from www.foodnetwork.com/recipes/eddie-jackson/summer-veggie-pasta-scampi.html (may not work)