Yellow Squash Noodles with Tomato Basil Sauce

• squash noodles3 servings
• olive oil1.5 Tbs
• roma tomatoes5 medium
• garlic4 cloves
• sun-dried tomatoes3
• basil leaves0.5 cup
• sea salt1 pinch
• squash3 large
• plum tomatoes0.6666667 cup
• sautéed fennel3 servings
• fennel bulb1
• olive oil1 Tbs
• dill1 Tbs

Instructions

1. 1

   Heat 1 and 1/2 tablespoons of olive oil in a small saut pan over medium-high heat.

2. 2

   When the pan is hot, add the garlic and tomatoes cut side down.

3. 3

   Let the tomatoes cook for 3 minutes before turning them over.

4. 4

   Cook for another 2-3 minutes and then turn off the heat.

5. 5

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

6. 6

   Cut off both ends of each of the yellow squash.

7. 7

   Spiralize the squash with Blade B, and chop the noodles several times so that they are easier to eat.

8. 8

   Be sure to slice the part of the squash that is not spiralized and mix them with the noodles.

9. 9

   NOTE: If you do not own a spiralizer, use a vegetable peeler to create yellow squash ribbons.

10. 10

    If you are adding fennel to this dish, heat a tablespoon of oil in a small saut pan over medium-high heat.

11. 11

    When the pan is hot, add the fennel and saut them for about 4-5 minutes or until they turn translucent.

12. 12

    Season with some fresh dill and salt.

13. 13

    In a large bowl, mix the noodles and sauce together.

14. 14

    Serve with the fennel and plum tomatoes.

15. 15

    Refrigerate any leftovers in an airtight container.