It is officially Fall, YAY!
I LOVE the sensory experiences that this season brings; from the pleasure of feeling the cool breeze against my skin again, to the sense of nostalgia stimulated by the aroma of burning leaves, to the tantalization of my tastebuds by the many delicious seasonal veggies like winter squash, radicchio and pumpkin (my favorite!)
What better way to revel in the bounty of the season than with an incredible new dish with which to wow and delight your friends and family!?
Angel Hair Squash Pasta with Marinara
2 C Red Sauce
7 dry-packed sun-dried tomatoes, soaked in water until soft, and drained
2 large tomatoes, chopped
1 clove garlic
4 fresh basil leaves, chopped
Place the sun-dried tomatoes in a blender. Add the chopped tomatoes, garlic, basil, Braggs, olive oil, and yeast. Blend well, until smooth. The sauce should be very thick.
2 large zucchini
1 large winter squash
1 large, fat carrot
1 large red beet
Pinch of sun-dried salt
1/2 C pine nuts, finely ground
1/2 C pitted olives, sliced
1/4 C loosely packed fresh basil leaves, chopped
5 dry-packed sun-dried tomatoes, soaked in water until soft, drained and finely chopped
Use a spiralizer to create spaghetti-like "pasta" or a vegetable peeler to create linguini-style "pasta" of the zucchini, squash, carrot and beet. Rinse the vegetables well and soak in water with the salt for 1 hour. Drain. On each of four serving plates, place one quarter of each spiralized vegetable. Pour 1/2 cup of the red sauce over each serving. Top with some of the pine nuts, olives, basil and sun-dried tomatoes. Serve with a square of Onion Flat Bread.
HAPPY AUTUMN !!!