Yellow Squash Noodles With Tomato Basil Sauce

Name: Yellow Squash Noodles With Tomato Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 Tablespoon Olive Oil; 4 cloves Garlic, Peeled; 5 whole Medium Roma Tomatoes, Cut In Half Lengthwise And Seeded; 3 whole Sun-dried Tomatoes (not Soaked In Oil); 1/2 cups Fresh Basil, Loosely Packed; 1 pinch Sea Salt; 3 whole Large Yellow Squash; 1 Tablespoon Olive Oil; 1 whole Medium Fennel Bulb, Thinly Sliced (optional); 1 Tablespoon Chopped Fresh Dill; 1 pinch Sea Salt; 2/3 cups Yellow Plum Tomatoes

Servings: persons

1-1/2 Tablespoon Olive Oil
4 cloves Garlic, Peeled
5 whole Medium Roma Tomatoes, Cut In Half Lengthwise And Seeded
3 whole Sun-dried Tomatoes (not Soaked In Oil)
1/2 cups Fresh Basil, Loosely Packed
1 pinch Sea Salt
3 whole Large Yellow Squash
1 Tablespoon Olive Oil
1 whole Medium Fennel Bulb, Thinly Sliced (optional)
1 Tablespoon Chopped Fresh Dill
1 pinch Sea Salt
2/3 cups Yellow Plum Tomatoes

1
Note: I used a spiral vegetable slicer to make the noodles. If you do not own a spiralizer, use a vegetable peeler to create yellow squash ribbons.
2
Heat the first amount of olive oil in a small saute 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.
3
In a food processor or blender, process the sauteed tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth. Set the sauce aside.
4
Cut off both ends of each of the yellow squash. Spiralize the squash with blade B of your spiral vegetable slicer 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. Set noodles aside.
5
If you are adding fennel to this dish, heat the second amount of oil in a small saute pan over medium-high heat. When the pan is hot, add the fennel and saute it for about 4-5 minutes or until it turns translucent. Season with some fresh dill and salt.
6
In a large bowl, mix the noodles and sauce together. Serve with the fennel and plum tomatoes.
7
Refrigerate any leftovers in an airtight container.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 Tablespoon Olive Oil, 4 cloves Garlic, Peeled, 5 whole Medium Roma Tomatoes, Cut In Half Lengthwise And Seeded, 3 whole Sun-dried Tomatoes (not Soaked In Oil), and more.

Yes, Yellow Squash Noodles With Tomato Basil Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!