I love squash. A lot of people underestimate it but it is versatile and soaks in flavours really well. I use Spaghetti Squash quite a bit, but I have not tried "pasta" with summer squash and looking at this, I will definitely have to. This is a wonderfully easy recipe Nida brings to us today that we can adapt to suit our taste buds. W.P Oh my gosh Summer is fully in season - even though we're getting all sorts of rain (??) lol but I'm seeing lots of my friends talk about their farmers market finds and goodies. One of my favorite parts of summer is the squash and zucchini and i absolutely adore squash and zucchini noodles! The marinara is something i've been wanting to try for a while because there is nothing like fresh basil and tomatoes. If you can manage to get high quality olive oil, its well worth it in every scenario. The buttery, nutty taste of a pure olive oil really lends itself well to the sensational basil and tender tomatoes.
What you need: 2 yellow squash 1/2 teaspoon Himalayan/sea salt Sauce 6 Roma tomatoes 1/4 cup sundried tomatoes in olive oil & Italian herbs 2 tablespoons crushed walnuts 1 tablespoon garlic flavoured extra virgin olive oil (regular is fine too) 1 teaspoon dried oregano 1 teaspoon garlic powder (or 1 clove garlic) 1 teaspoon onion powder (or 1 tablespoon chopped red onion) 1 teaspoon smoked paprika 10-15 fresh basil leaves 1 pitted date A few sprinkles ground pepper A few sprinkles Himalayan/sea salt How to prepare:
H/T: Divine Healthy Food Nida Kazmi Twitter: @nida84 |
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July 2015
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