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Yellow Squash Noodles with Tomato Basil Sauce

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.65 One serving costs about $2.65

$2.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,vegan,gluten-free,dairy-free,healthy,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish
spoonacular Score:90%

Spoonacular Score: 90%

 

Yellow Squash Noodles with Tomato Basil Sauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 3 and costs $2.65 per serving. One portion of this dish contains roughly 7g of protein, 13g of fat, and a total of 212 calories. Not a lot of people really liked this side dish. Head to the store and pick up sea salt, olive oil, fennel bulb, and a few other things to make it today. It is brought to you by Foodista. 1 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is super. Similar recipes include Lightened Up Alfredo Sauce with Zucchini & Yellow Squash Noodles, Lasagna with Homemade Basil Noodles and Sausage-Tomato Sauce, and Zucchini noodles with creamy roasted tomato basil sauce.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
some
some yellow squash
yellow squash
1.5 Tbs
1.5 Tbs olive oil
olive oil
5 medium
5 medium roma tomatoes
roma tomatoes
4 cloves
4 cloves garlic
garlic
3
3  sun-dried tomatoes
sun-dried tomatoes
0.5 cups
0.5 cups fresh basil leaves
fresh basil leaves
1 pinch
1 pinch sea salt
sea salt
3 large
3 large yellow squash
yellow squash
0.67 cups
0.67 cups yellow plum tomatoes
yellow plum tomatoes
some
some fennel
fennel
1
1  fennel bulb
fennel bulb
1 Tbs
1 Tbs olive oil
olive oil
1 Tbs
1 Tbs fresh dill
fresh dill
some yellow squash
some
yellow squash
1.5 Tbs olive oil
1.5 Tbs
olive oil
5 medium roma tomatoes
5 medium
roma tomatoes
4 cloves garlic
4 cloves
garlic
3  sun-dried tomatoes
3
sun-dried tomatoes
0.5 cups fresh basil leaves
0.5 cups
fresh basil leaves
1 pinch sea salt
1 pinch
sea salt
3 large yellow squash
3 large
yellow squash
0.67 cups yellow plum tomatoes
0.67 cups
yellow plum tomatoes
some fennel
some
fennel
1  fennel bulb
1
fennel bulb
1 Tbs olive oil
1 Tbs
olive oil
1 Tbs fresh dill
1 Tbs
fresh dill

Equipment

peeler
peeler
food processor
food processor
blender
blender
bowl
bowl
frying pan
frying pan
peeler
peeler
food processor
food processor
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.65
Ingredient
1.5 Tbs olive oil
5 mediums roma tomatoes
4 cloves garlic
3 sun-dried tomatoes
½ cups fresh basil leaves
3 larges yellow squash
⅔ cups yellow plum tomatoes
1 fennel bulb
1 Tb olive oil
1 Tb fresh dill
Price
$0.25
$1.16
$0.27
$0.39
$0.47
$4.29
$0.16
$0.78
$0.17
$0.02
$7.95

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
212 Calories
6g Protein
12g Total Fat
23g Carbs
100% Health Score
Limit These
Calories
212
11%

Fat
12g
20%

  Saturated Fat
1g
11%

Carbohydrates
23g
8%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
72mg
3%

Get Enough Of These
Protein
6g
13%

Vitamin C
83mg
101%

Manganese
1mg
50%

Vitamin B6
0.9mg
45%

Potassium
1546mg
44%

Vitamin K
43µg
41%

Vitamin A
2001IU
40%

Folate
136µg
34%

Fiber
7g
31%

Vitamin B2
0.52mg
31%

Magnesium
88mg
22%

Phosphorus
205mg
21%

Vitamin E
2mg
18%

Copper
0.34mg
17%

Vitamin B3
3mg
15%

Vitamin B1
0.23mg
15%

Iron
2mg
14%

Calcium
115mg
12%

Zinc
1mg
9%

Vitamin B5
0.86mg
9%

Selenium
1µg
3%

covered percent of daily need

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