Summer Squash Pasta with Green Goddess Dressing

My sister and I are on week 6 of the IsAgenix better health program.  Its been really successful and we both are loving the results that we have achieved.  There has been a lot of changes.....one of those is that we are not drinking wine by the cases. Which was pretty much the standard for the last few summers....

We are always looking for something new and exciting to prepare so that we don't get bored....I might want to mention that I am Vegan she is not.  I adapted this recipe that I found  on sprouted kitchen 

It is a cold Zucchini salad with the right amount of crunch....you will have dressing left over to use on other salads.

• 2 lbs. mixed summer squash
• 1 tsp. sea salt
• 1/2 cup plain whole milk greek yogurt/ I substituted Tofutti Sour Supreme (non dairy)
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice 
• 1 Tbsp red wine vinegar
• 1/3 cup fresh chopped basil
• 3 Tbsp fresh chopped parsley
• 3 Tbsp fresh chopped chives
• 3 small garlic cloves
• 1 Tbsp drained capers
• fresh ground pepper

It calls for shaved Parmesan cheese which I omitted...and also 1/4 cup of pine nuts....

Cut the squash into thin strips using a julienne peeler.  

Sprinkle the squash with salt, toss gently and place in colander to drain for 20 minutes.  Carefully squeegee the squash over the colander to release excess liquid and pat dry.

In a food processor or blender...I used my IsAgenix blender combine, the yogurt or Tofutti Sour Cream, olive oil, lemon juice, vinegar, basil, parsley, chives, garlic and capers until smooth.

This is actually a little bowl left over....

Toss with the drained squash.....serve immediately ....Enjoy as a side dish....with a protein....

#vegan#IsAgenix