Zucchini Pasta with Mushrooms and Oven Dried Tomatoes
Servings
Ingredients
- 8 green squash
- 1 tablespoon olive oil
- 4 cloves garlic crushed (divided)
- Salt
- Pepper
- 5 plum tomatoes cut into ¼ inch thick rounds
- 2 tablespoons fresh basil chopped
- Sugar
- 2 pounds of Crimini mushrooms
- 2 tablespoons fresh rosemary chopped
- Pesto
- 2 tablespoons heavy cream optional
Instructions
- Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
- Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
- Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
- Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes.
- When mushrooms are roasted, remove from oven, add salt and set aside. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.
- Tip
- Oven dried tomatoes can be made beforehand, frozen on a tray and stored in a plastic bag. When using, take out of bag and lay flat on a plate.
You can buy pesto or make it with your favorite herbs and nuts, here is my favorite pesto, but I usually use whatever I have – http://www.joyofkosher.com/recipe/walnut-pesto/
Robin hopefully will answer, but I would just use olive oil as needed by site, and add if need more. For roasting you can just drizzle to cover. Let us know how it is.
Looks awesome! But can you clarify recipe?
1. see ref to “pesto”: when/how is this made? And how much is needed?
2. see Oven-dried tomatoes instrux: how much olive oil? Also Roasted mushrooms instrux: how much olive oil?
should orig 1 tbs be divided, 1/3 for squash cooking, 1/3 each for mushrooms and tomatoes? Doesn’t seem enough.
How many would this serve as a main? as a vegetable side?