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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 $2.8 One serving costs about $2.8

$2.80 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,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:93%

Spoonacular Score: 93%

 

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.

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 cup
0.5 cup fresh basil leaves
fresh basil leaves
1 pinch
1 pinch sea salt
sea salt
3 large
3 large yellow squash
yellow squash
0.67 cup
0.67 cup 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 cup fresh basil leaves
0.5 cup
fresh basil leaves
1 pinch sea salt
1 pinch
sea salt
3 large yellow squash
3 large
yellow squash
0.67 cup yellow plum tomatoes
0.67 cup
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
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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: $2.79
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
$0.59
$0.78
$0.17
$0.02
$8.38
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Nutritional Information

Quickview
219k Calories
6g Protein
12g Total Fat
25g Carbs
100% Health Score
Limit These
Calories
219k
11%

Fat
12g
20%

  Saturated Fat
1g
11%

Carbohydrates
25g
8%

  Sugar
12g
13%

Cholesterol
0.0mg
0%

Sodium
74mg
3%

Get Enough Of These
Protein
6g
14%

Vitamin C
88mg
107%

Manganese
1mg
52%

Potassium
1638mg
47%

Vitamin A
2324IU
46%

Vitamin B6
0.93mg
46%

Vitamin K
46µg
44%

Folate
142µg
36%

Fiber
8g
33%

Vitamin B2
0.53mg
31%

Magnesium
93mg
23%

Phosphorus
215mg
22%

Vitamin E
2mg
20%

Copper
0.36mg
18%

Vitamin B3
3mg
16%

Vitamin B1
0.24mg
16%

Iron
2mg
14%

Calcium
119mg
12%

Zinc
1mg
10%

Vitamin B5
0.9mg
9%

Selenium
1µg
3%

covered percent of daily need

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