Bird's Citrus Zucchini Spaghetti

Here is a recipe via Ashley of Bird of the Lawn. I can proudly say that Ashley is a good friend. Something I really admire about Ashley is her respect for her daughter. Not only does she love her daughter as a child, but she respects her as a person. And I think as a mother, it can become easy to not give your children the respect they deserve as human beings. And respect doesn't start at a certain age. Ashley realizes all of this and she is a good example to me.

Ashley's baby girl, online handle "Dotter".

Clever. Wish I would have thought of that first.

This recipe is Ashley's creation. She isn't much of a meat eater and her recipe repertoire is filled with some good vegetarian eats. Now that I am typing this out, I think we will have her on here regularly, like a feature. What shall we call it? Veggies with Ashley? Bird's Vegetarian Vittles? Megan, give me some more ideas.



1 lb spaghetti
1 Tbsp olive oil
1/2 yellow onion, chopped
1 shallot, chopped
1 garlic clove, minced
2 Tbsp fresh thyme
Kosher salt and ground pepper
1 large zucchini, grated
2 crook neck/yellow squash, grated
2 carrots, peeled and grated
Zest of 1 lemon
Zest o 1/2 orange
1/2 lemon, juiced
1 Tbsp fresh mint, minced

Fill a large pot with water and add a few big pinches of salt. Set over high heat. Once boiling, add pasta and cook until al dente, about 10 minutes. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add the onion, shallot, garlic and thyme. Season with salt. Saute until onion is soft, about 5 minutes. Add zucchini, squash and carrots. Saute until vegetables are heated through, about 2 minutes. Add cooked spaghetti to the pan and toss. Stir in lemon zest, orange zest, lemon juice and mint. Season with additional salt and pepper if needed. Can be served hot or cold.

Yields 6 servings.