Last night’s dinner was one I’ve enjoyed the most so far. It was also the simplest: pasta primavera made with zucchini and yellow squash. I used a mandolin to thinly slice or ribbon the squash and I also used a peeler and a knife. I may need to invest in a spiralizer to really get into the long, thin strands. I loosely followed a recipe for the marinara sauce but since it ended up differing quite a bit I’ll just show you what I used:
16 sundried tomato halves (that had been soaked overnight in fresh water and drained)
1 roma tomato
1/4 jalapeno pepper
About 20 fresh basil leaves
1 dash of garlic powder
1 small shallot
1 teaspoon agave nectar
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
about 1/4 cup vegetable juice (mix of carrot, celery, parsley) mixed with 1/2 cup water
Note: I should have saved the soaking water from the tomatoes, but I accidentally just drained them right into the sink – this is why I chose to add the vegetable juice plus water for my liquid.
Blend all of the ingredients together in a blender and adjust the consistency with the liquid. I used about 1/2 cup total liquid. Yield was approximately 1 1/4 cups sauce.
For the “Pasta:”
1 Yellow Summer Squash
You can choose whichever way works best for you in terms of making the pasta. You can use a mandolin like I did or you can shred the zucchini and make it like a raw “orzo” dish (my guess is it would be a bit mushy). You can make it chunkier and you can hand slice – up to you.
For the Primavera:
1 carrot shredded
1 broccoli stalk shredded (about 2 inches of stalk)
1/4 red bell pepper
4 fresh basil leaves – thinly sliced
1/2 teaspoon apple cider vinegar
1 dash salt
1 dash pepper
1 teaspoon lemon juice
Toss all of the ingredients together and serve on top of pasta and marinara. Save extra for salad.