Squash Pasta with Almonds and Paprika Dressing
Prep time: 25 minutes
Prep notes: Prep time includes the 15 minute marinating time
Cooking time: 0 minutes
Yields: 6 people
8 medium yellow and green zucchini
1/4 cup olive oil
2 tbsp sherry vinegar
2 1/2 tsp smoked paprika
2 cups cooked chickpeas
1/2 cup marcona (or toasted regular) almonds, chopped coarsely
8-10 mint leaves, torn
Trim the ends off the squash. Using a vegetable peeler, cut the squash lengthwise into very thin strips.
To make the dressing, whisk together olive oil, vinegar, paprika, a pinch of salt and a grind of pepper.
Toss zucchini and chickpeas in a bowl with dressing and let stand for at least 15 minutes. Place small mounds of the mixture on plates and sprinkle with almonds and mint. Add a sprinkle of sea salt and serve.
Credit: Yoga Journal