Yellow Squash Noodles with Tomato Basil Sauce

Ingredients

• •1 squash noodles
• •2½ tbsp olive oil
• •5 medium roma tomatoes
• •4 cloves garlic
• •3 sun-dried tomatoes
• •½ cup basil leaves
• •1 pinch sea salt
• •3 large squash
• •⅔ cup plum tomatoes
• •1 sautéed fennel
• •1 fennel bulb
• •1 tbsp dill

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Method

From foodista.com — read the original

1. 1Heat 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.
2. 2Let the tomatoes cook for 3 minutes before turning them over. Cook for another 2-3 minutes and then turn off the heat.
3. 3In a food processor or blender, mix the sauted tomatoes, garlic, sun-dried tomatoes, basil, and salt until smooth.
4. 4Cut 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.
5. 5Be 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.
6. 6If 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.
7. 7In a large bowl, mix the noodles and sauce together.
8. 8Serve with the fennel and plum tomatoes.
9. 9Refrigerate any leftovers in an airtight container.