Spring has finally (partially) arrived in Ohio and after Cinco de Mayo I’ve been craving warm, springtime vegetable-based food. Red Gold sent me a box of tomato samples filled with canned tomato goodies, a cookbook, some magnets and interestingly enough, a yellow toy Chevrolet car? With diced tomato samples in hand, leftover white wine in the fridge and some delicious looking zucchini and squash, this dish was born. Lots of flavor, healthy and colorful! Note: the sauce isn’t stick-to-your-ribs thick since I used diced tomatoes without tomato sauce or paste. Partially pureeing half of the sauce with an immersion blender or a regular blender will make it more viscous.
Vegan Green Zucchini and Yellow Squash “Spaghetti” with White Wine Tomato Sauce
Servings: 1 person
• 1 tbsp olive oil
• 1 medium zucchini
• 1 small-medium yellow squash
• 1 14.5 oz can Basil, Garlic & Oregano Red Gold Diced Tomatoes (about 2 cups)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 3/4 cup fresh basil, roughly chopped
• 1 1/2 cups white wine
• kosher salt and freshly ground pepper, to taste
Sauté onion in 1 tbsp olive oil with salt and freshly ground pepper until translucent. Add minced garlic and sauté until soft.
Add wine to deglaze the pan and then add 1 can of the diced tomatoes. Simmer 20 minutes uncovered to reduce the sauce.
Meanwhile, using a mandoline (or knife if you wish) julienne the squash on the “coarse” setting to create strips similar to spaghetti noodles.
Saute julienned green and yellow squash in 1/2 tbsp olive oil with salt and pepper for roughly 3 minutes until tender and pliable.
Once the sauce has thickened, add the fresh basil and adjust the seasoning with salt and pepper, to taste.
Plate your squash like pasta and ladle the tomato sauce on top. I garnished my dish with Genovese, Globe and Lemon Basil from my AeroGarden (top picture)!
Thanks Red Gold!