One of my favorite dishes we made during our hands on cooking class was the zucchini & squash noodles. I love the idea of getting rid of heavy pasta and replacing it with fresh vegetables from the farmers market. It’s a great way to incorporate vegetables into your meals without taking away the deliciousness. I want to try this concept out with some ground turkey burger, parmesan and homemade spaghetti sauce.
The zucchini noodles are easy to prepare and look beautiful on the plate.
This dish is full of fiber, healthy fats, vitamins, and it’s low carb. The dish was light, but at the same time tasted as if it was guilty and heavy. If you’re trying to eat fresher and light, definitely give this one a try.
Want to learn how to cook? Check out Chef Alyssa’s Kitchen for more details!
Ingredients: *1 large zucchini, *1 large summer squash (using zephyr variety), *2-3 large heirloom tomatoes, *2 cloves garlic, thinly sliced, *2 tablespoons olive oil, *2 sprigs fresh basil, *salt & pepper to taste, *1 tablespoon of Asiago cheese.
Let it sit for about fifteen minutes to release extra moisture. Rinse the noodles under cold water, then gently squeeze off the extra water.
Dice up the heirloom tomatoes.
After dicing up the tomatoes, heat the olive oil in a large skillet over medium heat.
Add the garlic and red pepper flake and cook until it becomes golden, about a minute.
Add the diced tomatoes and salt, and cook for 10 minutes; allowing the tomatoes to soften and reduce.
Add the zucchini noodles to the pomodoro sauce and cooke until tender. Adjust seasoning to taste.
To plate, remove the noodles with tongs and then spoon the sauce over the top. Add torn basil leaves and shaved asiago cheese.