Tuesday, January 19, 2010

Taste Buds: Squash Zucchini Noodles & Fresh Tomato Sauce


I took a gamble with today’s meal, taking an idea I saw in a magazine and incorporating it into my own kind of spaghetti. I am a girl that ADORES pasta dishes what I do not love however is the great amount of calories that pasta contains and how bad it is for you. So I decided to try a pasta noodle homemade from zucchini and yellow squash peeled super thin like a fettuccini noodle. What we ended up eating for dinner was surprisingly delicious and much better than I thought it would be.

The important thing for this recipe is to make sure you get the freshest ingredients you can get your hands on. I went to Trader Joes this morning and purchased everything today so it was super fresh.

One trick for this recipe is the removal of the tomato skins which do not cook so well and add a weird mouth texture. By scoring, flash boiling them in hot water and then submerging them in cold water it separates the skin from the vegetable making it very easy to remove the skin. If you skip this step and try to remove the skin by hand you will be in for a very messy job. To score the tomato make an X at the bottom just deep enough to cut the skin but not so deep as to reach the tender center of the tomato.


Hope you enjoy this recipe.

2 Summer Squash
2 Zucchini
2 Cloves of Garlic
4 Tomato
8 Leaves of fresh Basil
2 Tablespoon Extra Virgin Olive Oil

1. Set a large pot of water to boil
2. Mince garlic put in small bowl with 1 tablespoon of olive oil
3. Get a large bowl and fill with cold water and a few ice cubes. Cut cross on bottom of tomato, place in boiling water for 2 minutes to loosen skin. Retrieve tomatoes and place in cold bowl of water.
4. When tomatoes are cool enough to handle peel off the skins, cut tomatoes into quarters and remove all the seeds. Rough cut tomatoes into medium chunks.
5. In a pan cook garlic/oil on medium heat for 3 minutes, do not brown garlic. Add the rough cut tomatoes and simmer covered on low heat for 5 minutes stirring occasionally, do not brown tomatoes.
6. While the sauce is cooking wash your squash. With the squash laying on a cutting board peel with a potato peeler long strips being careful to discard any strips with a lot of seeds (these will cook mushy).
7. Sautee in 2 Tablespoon so of water and 1 Tablespoon of olive oil for two minutes until al dente. WARNING: do not overcook as they well become soft and mushy.
6. Chop your basil, it is easiest to chop leafy herbs when you stack the basil leaves and then roll them like a cigarette (called chiffonade http://en.wikipedia.org/wiki/Chiffonade). Add to sauce and cook an additional 2 minutes.

Serve immediately.

TOTAL CALORIES FOR THIS WHOLE MEAL: 375 per person (Serves 2 People)


lilmansworld said...

omg that looks soooo good

Anonymous said...

post the bread recipe here too! lol

mrs. fruit

paul peggy zeus said...

Looks delicious, but I could never get my honey to eat squash - unless of course I chop it up super fine and add it to my spaghetti sauce (which I do) and then he comments on how yummy my sauce is - HA fooled him!

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