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.

Diets

GLUTEN FREE

DAIRY FREE

PALEOLITHIC

LACTO OVO VEGETARIAN

PRIMAL

WHOLE 30

VEGAN

Ingredients

squash noodles

3 servings

olive oil

1.5 Tbs

roma tomatoes

5 medium

garlic

4 cloves

sun-dried tomatoes

3

basil leaves

0.5 cup

sea salt

1 pinch

squash

3 large

plum tomatoes

0.6666667 cup

sautéed fennel

3 servings

fennel bulb

1

olive oil

1 Tbs

dill

1 Tbs

Cooking in Steps

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

tomato

garlic

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

sun dried tomatoes

tomato

garlic

basil

salt

food processor

blender
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

vegetable

pasta

squash

peeler
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

fennel

salt

cooking oil

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

pasta

bowl
7
Serve with the fennel and plum tomatoes.

plum tomato

fennel
8
Refrigerate any leftovers in an airtight container.