Brown Butter Squash Linguine

A recipe from the UVU Community Ed cooking class

INGREDIENTS:

• 4 yellow squash or zucchini

• 2 tablespoons butter

• 2 tablespoons finely chopped almonds

• 1/2 teaspoon kosher salt

• 2 teaspoons chopped fresh parsley (or tarragon)

• 1/2 lemon

INSTRUCTIONS:

1. Wash the squash and trim off the ends.Using a julienne peeler, peel the squash lenghwise. Continue peeling until you reach the seed core. Discard the core. Toss strips together and separate any clumps.

2. In a saute pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it--it will be more flavorful if you take it beyond a very light brown, but you don't want to turn it black.

3. Immediately add the squash and salt. Toss gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Plate and garnish with remaining herbs.

MAKES: