Zucchini Pasta with Butternut Squash
Ingredients
- 2 Tbs. olive oil
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch (12-mm) dice
- Kosher salt and freshly ground black pepper, to taste
- 1 garlic clove, minced
- Pinch of red pepper flakes
- 2 large zucchini, trimmed and run through the fine grates of a spiralizer
- 1/3 cup (1 1/4 oz./40 g) finely grated Parmigiano-Reggiano, plus shaved cheese for garnish
- Lemon-thyme dipping oil for drizzling
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