Adapted from smittenkitchen.com
INGREDIENTS
2 tablespoons olive oil
1 large or 2 small summer squash cut into matchsticks
2 tablespoons thinly sliced almonds
Salt and freshly ground pepper
Romano or parmesan cheese, shaved or thinly sliced (try a veggie peeler for this)
PREPARATION
- Heat oil on high in a large skillet.
- When it is hot but not smoking, add almonds to pan, and stir until golden brown, around 1–2 minutes.
- Add squash to pan, tossing with oil and almonds until it just begins to glisten, about a minute (the idea is not to cook the squash as much as to warm it).
- Season with salt and pepper and serve immediately with shaved cheese.
Serves 2–3. Prep time, 10 minutes; cook time, 5 minutes.