Draining the hot cooked pasta over the squash ribbons softens the vegetables just enough to keep their fresh texture, yet combine well with the pasta. Adding the red onion to the pasta in the last 2 minutes of cooking removes makes it tender and not as strong tasting.
1medium zucchini, about 8 ounces
1medium summer squash, about 8 ounces
16ouncesuncooked pasta, I used DeLallo Fusilli col Buco
1red onion, thinly sliced
1/2cupchopped fresh thyme, basil, or parsley
1/2teaspoonfreshly ground black pepper
2cupsleftover salmon, in chunks or flaked (optional)
Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add the salt and then the pasta; cook 9 minutes (or according to package directions). Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.
Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt and pepper, and salmon. Gently mix together. Sprinkle with Parmesan cheese. Serve immediately.