Yellow Squash Noodles with Peas and Mint - a healthy five-ingredient recipe for the family

Yellow Squash Noodles with Peas and Mint

Course Main Dish
Cuisine Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Jessica Levinson


  • 1 cup frozen peas
  • 3 medium yellow squash, or 6 cups precut squash noodles
  • 1/2 cup chopped fresh mint
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 3 tablespoons olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup raw shelled pistachios, chopped


  1. In a small saucepan, bring 1 cup of water to a boil. Add the frozen peas, reduce heat, and simmer until heated through, about 5 minutes. Drain and allow the peas to cool.

  2. Using a spiralizer, make the squash noodles and place in a large bowl. Set aside.

  3. In another large bowl, whisk the mint, garlic, lemon zest and juice, olive oil, and pepper.

  4. Add the peas and squash noodles to the dressing and toss to evenly coat. Add the Parmesan, gently tossing to combine.

  5. Sprinkle with the pistachios and serve.

Recipe Notes

Toby's Tip: Swap the squash for zucchini, or spiralize a colorful combo of zucchini and squash. If you don't have a spiralizer, you can look up instructions to use a vegetable peeler, knife, or grater to make the squash noodles.

Recipe and photos courtesy of Toby Amidor, The Easy 5-Ingredient Healthy Cookbook: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018.