Yellow Squash Noodles with Tomato Basil Sauce
Basic Information
- Servings: 3
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 93.63
- Health score: 100.00
- Weight Watcher points: 3.00
Summary
The recipe Yellow Squash Noodles with Tomato Basil Sauce can be made in roughly 45 minutes. This hor d'oeuvre has 220 calories, 7g of protein, and 13g of fat per serving. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 3 and costs $2.8 per serving. A mixture of fennel bulb, dill, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. Overall, this recipe earns a tremendous spoonacular score of 90%. If you like this recipe, you might also like recipes such as Yellow Squash Noodles with Tomato Basil Sauce, Yellow Squash Noodles with Tomato Basil Sauce, and Lightened Up Alfredo Sauce with Zucchini & Yellow Squash Noodles.
Ingredients
squash noodles3 servings
olive oil1.5 Tbs
roma tomatoes5 medium
garlic4 cloves
sun-dried tomatoes3
basil leaves0.5 cup
sea salt1 pinch- squash3 large
plum tomatoes0.6666667 cup
sautéed fennel3 servings- fennel bulb1
- olive oil1 Tbs
dill1 Tbs
Instructions
Step 1
Heat 1 and 1/2 tablespoons of olive oil in a small saut pan over medium-high heat. When the pan is hot, add the garlic and tomatoes cut side down.
Step 2
Let the tomatoes cook for 3 minutes before turning them over. Cook for another 2-3 minutes and then turn off the heat.
Step 3
In a food processor or blender, mix the sauted tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth.
Step 4
Cut off both ends of each of the yellow squash. Spiralize the squash with Blade B, and chop the noodles several times so that they are easier to eat. Be sure to slice the part of the squash that is not spiralized and mix them with the noodles. NOTE: If you do not own a spiralizer, use a vegetable peeler to create yellow squash ribbons.
Step 5
If you are adding fennel to this dish, heat a tablespoon of oil in a small saut pan over medium-high heat. When the pan is hot, add the fennel and saut them for about 4-5 minutes or until they turn translucent. Season with some fresh dill and salt.
Step 6
In a large bowl, mix the noodles and sauce together.
Step 7
Serve with the fennel and plum tomatoes.
Step 8
Refrigerate any leftovers in an airtight container.
Categories
Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan