top of page

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
kosher salt
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

bottom of page