Ingredients

• 1/2 stick unsalted butter
• 1/2 cup mushrooms, finely chopped
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 bottle white wine
• 1/2 lemon, zested and juiced
• 2 summer squash
• 2 zucchini
• Olive oil
• Salt and freshly ground black pepper
• Red chile flakes
• 2 teaspoons grated Parmesan
• Cherry tomatoes
• 1 bunch parsley, finely chopped

Instructions

1. Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.
2. Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.
3. Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.