Ribbons of squash, zucchini, ForYou® carrots, and parsnips stand in for tagliatelle in this colorful, vegetable-forward main. The tomato-red pepper sauce is bright and slightly smoky, perfect over the vegetable ribbons or tossed with real pasta. Vegetarian, gluten-aware, and beautiful enough for a dinner party.
- 3 medium For You® Yellow Squash
- 3 medium For You® Zucchini
- 4 medium For You® Carrots
- 2 medium For You® Parsnips
- 2 T. olive oil
- 1/2 C. fennel, small diced
- 1/2 C. For You® Onion, small diced
- 1 T. garlic, minced
- 2 T. sun dried tomatoes in olive oil, chopped
- 2 C. Red bell pepper puree
- 1 can (no added sodium) diced tomatoes in juice
- 2 T. olive oil
- 1/2 tsp. salt, or to taste*
- 1/3 tsp. black pepper, or to taste*
- 1/2 C. white wine
- 1/2 C. chives, chopped
- 1 bunch For You® Asparagus Spears
- 3 bunches chives, whole
1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
2. In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
3. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
4. For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
5. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
6. Deglaze the pan with white wine and let liquid reduce by half.
7. Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
8. When sauce is ready add fresh chopped chives and hold aside.
9. For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
10. For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
11. To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
12. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary.
13. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
14. Serve immediately, hot.
