Vegan, Gluten Free Summer Squash "Pasta"
Gluten free pasta is gross!!! Eat this instead!
Serves 2
Ingredients:
1 very Large, or 2-3 Medium Summer Squash
1/4 C. plus 1 Tbsp. Olive Oil
1 Large Container (2 lbs) Grape Tomatoes Sliced in Half or 12 Roma Tomatoes Chopped. I don't bother peeling or seeding them. Actually...I like the peels and seeds!
1 Large Container (2 lbs) Grape Tomatoes Sliced in Half or 12 Roma Tomatoes Chopped. I don't bother peeling or seeding them. Actually...I like the peels and seeds!
1/2 Large Red Onion diced
2 Large Cloves of Garlic, Finely Chopped.
1/4 Packed C. Fresh Basil, Julienned
1/4 C. Kalamata Olives Sliced (optional)
Salt and Fresh Cracked Pepper to Taste
*See bottom of page for raw directions
In a large pot, combine all but the squash and 1 tbsp. of olive oil. If you want the basil to look pretty and green, then wait to add it until the last 5 minutes of cooking. Cook over medium-high heat, uncovered, until the tomatoes begin to break down. Turn to medium-low and allow to simmer while the tomatoes continue to break down. The sauce is done once the tomatoes have fallen apart and the sauce has thickened slightly.

If you don't have a spiral cutter, which I'm guessing most of you don't, you can slice the squash into thin rounds, ribbons or strands. When the sauce is nearly done, heat the remaining tbsp. of oil in a very large pan. Make sure the pan is good and hot. If it's too cool the squash will heat too slowly and get mushy. Toss the squash into the pan and stir frequently until just hot, again being careful not to cook it too much. Toss with the sauce and serve immediately.

Your recipes make my mouth water
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