Yellow Squash Noodles with Tomato Basil Sauce

Yellow Squash Noodles with Tomato Basil Sauce

  Ready in : 45 mins

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 noodles

squash noodles

3 servings

olive oil

olive oil

1.5 Tbs

roma tomatoes

roma tomatoes

5 medium

garlic

garlic

4 cloves

sun-dried tomatoes

sun-dried tomatoes

3

basil leaves

basil leaves

0.5 cup

sea salt

sea salt

1 pinch

squash

squash

3 large

plum tomatoes

plum tomatoes

0.6666667 cup

sautéed fennel

sautéed fennel

3 servings

fennel bulb

fennel bulb

1

olive oil

olive oil

1 Tbs

dill

dill

1 Tbs

Cooking in Steps

  1. 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.

    olive oil

    olive oil

    tomato

    tomato

    garlic

    garlic

    frying pan
    frying pan
  2. 2
    Let the tomatoes cook for 3 minutes before turning them over. Cook for another 2-3 minutes and then turn off the heat.

    tomato

    tomato

  3. 3
    In a food processor or blender, mix the sauted tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth.

    sun dried tomatoes

    sun dried tomatoes

    tomato

    tomato

    garlic

    garlic

    basil

    basil

    salt

    salt

    food processor
    food processor
    blender
    blender
  4. 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.

    yellow squash

    yellow squash

    vegetable

    vegetable

    pasta

    pasta

    squash

    squash

    peeler
    peeler
  5. 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.

    fresh dill

    fresh dill

    fennel

    fennel

    salt

    salt

    cooking oil

    cooking oil

    frying pan
    frying pan
  6. 6
    In a large bowl, mix the noodles and sauce together.

    pasta

    pasta

    bowl
    bowl
  7. 7
    Serve with the fennel and plum tomatoes.

    plum tomato

    plum tomato

    fennel

    fennel

  8. 8
    Refrigerate any leftovers in an airtight container.