We really enjoyed this meal, simply made with fresh garden ingredients tossed in a garlicky basil lemon infused olive oil with homemade sun-dried tomatoes! We actually made our own dried tomatoes, but you are totally welcome to use store bought. This dish is deliciously sweet, a tiny bit spicy and even a little tart. The buttery white wine sauce infused with basil, garlic and lemon is the perfect, light flavor enhancement for the vegetables and noodles. It’s very much a summer dish.
Zucchini noodles are easy to make with a vegetable spiralizer (we have the Spiralizer Ultimate 10 which you can find on Amazon for $30) and something you can prep ahead and keep in the refrigerator for up to two days prior to cooking. Although this is a come-together-quick-meal, prepping the noodles ahead of time just makes it that much easier to pull together on a hot summer day.
Serves four entree portions
- 4 medium organic zucchini (to make approximately 6 cups of zucchini noodles)
- 2 T extra virgin olive oil, plus more for sauce
- 2 medium organic yellow squash, sliced in 1/4″ rounds
- 1 medium eggplant, cut in bite size pieces (skin on)
- 4 T extra virgin olive oil
- 2 T unsalted butter
- 1/4 C white wine
- 1 T fresh lemon juice
- 1/2 tsp organic lemon zest
- 8 large sun-dried tomatoes, cut into strips
- 4 cloves garlic, minced (approximately 2 tablespoons)
- 1/2 tsp. red pepper flakes or to taste
- 1/2 tsp each Kosher salt and cracked black pepper
- 1 C organic basil leaves, chopped
- 1/2 to 3/4 C pecorino cheese (or parmesan cheese)
- 1/4 C Italian parsley, chopped
- This dish can be a side to a grilled fish, shrimp or chicken OR you can add a protein directly to the pasta
- To add a different protein, garbanzo beans or white beans would be a lovely addition. Particularly with a pesto or pistou.
- Basil pesto or pistou are both really nice with all these ingredients
- Adding roast red peppers – delicious! Mushrooms – fantastic addition!
- Top with toasted pine nuts or walnuts!
- To make this vegan, simply omit the pecorino