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Yellow Squash Noodles with Tomato Basil Sauce

Yellow Squash Noodles with Tomato Basil Sauce

By Lucas Bose
0’ Prep time
45’ Cook time
45’ Total time
220 Calories
3 Serving

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.
Lucas Bose 0 Followers

Step by Step

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Step 1

Heat 1 and 1/2 tablespoons of olive oil in a small sauté pan over medium-high heat. When the pan is hot, add the garlic and tomatoes cut side down. Let the tomatoes cook for 3 minutes before turning them over. Cook for another 2-3 minutes and then turn off the heat.
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Step 2

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

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.
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Step 4

If you are adding fennel to this dish, heat a tablespoon of oil in a small sauté pan over medium-high heat. When the pan is hot, add the fennel and sauté them for about 4-5 minutes or until they turn translucent. Season with some fresh dill and salt.
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Step 5

In a large bowl, mix the noodles and sauce together. Serve with the fennel and plum tomatoes.
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Step 6

Refrigerate any leftovers in an airtight container.

Ingredient

  • garlic
    garlic
    4 cloves
  • coarse sea salt
    coarse sea salt
    1 pinch
  • olive oil
    olive oil
    1.5 tbs 1 tb
  • fresh basil
    fresh basil
    12 grams 12 grams
  • sun dried tomatoes
    sun dried tomatoes
    3
  • dill
    dill
    1 tb
  • yellow squash
    yellow squash
    3 3 larges
  • fennel
    fennel
    3 1
  • plum tomato
    plum tomato
    157.73 grams
  • italian tomato
    italian tomato
    5 mediums

Nutrition Facts

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