Tomato Basil Squash Noodles

Transfer the sautéed tomatoes and garlic to a food processor. Add sun-dried tomatoes, fresh basil, and salt, then blend until the sauce reaches a smooth consistency.

Ingredients

2 cloves of Garlic

240 mL of Plum Tomatoes

120 mL of Sun-Dried Tomato

120 mL of Basil

2½ mL of Salt

Equipment

Food Processor

Trim the ends of the yellow squash and use a spiralizer to create noodles. Chop the noodles into manageable lengths and finely slice any remaining squash scraps to mix in.

Ingredients

2 pieces of Yellow Squash

Equipment

Spiralizer

Chefs Knife

In a separate pan, heat cooking oil over medium-high heat. Add the fennel bulb and sauté for 4-5 minutes until translucent, then season with fresh dill and salt.

Ingredients

15 mL of Cooking Oil

1¼ mL of Salt

1 piece of Fennel Bulb

5 mL of Dill

Equipment

Frying Pan

In a large bowl, toss the squash noodles with the prepared sauce until evenly coated. Serve topped with the sautéed fennel and extra fresh plum tomatoes.

Ingredients

2 pieces of Plum Tomatoes

240 mL of Sun-Dried Tomato

240 mL of Yellow Squash

240 mL of Fennel Bulb

Equipment

Bowl