Veggie Noodles, Roasted Tomatoes and Burrata
Veggie Noodles, Roasted Tomatoes and Burrata
2017-03-12 03:41:10
Yields 6
Ingredients
- ½ pint tri-color cherry tomatoes
- ½ pound kumato tomatoes
- ½ pound pearl tomatoes
- 2 sprigs of fresh oregano, rosemary or thyme
- ⅓ cup olive oil
- salt and pepper
- 4 cloves garlic, chopped
- 1 small butternut squash or (1 box of butternut noodles)
- 2 zucchini or (1 box of zucchini noodles)
- 8-oz container burrata
- balsamic glaze (optional)
- 5-6 fresh basil leaves
Instructions
- Preheat oven to 400°F.
- Toss tomatoes with 2 tablespoons of olive oil, a generous pinch of sea salt, black pepper and a couple of fresh sprigs of herb of choice. Transfer to a parchment paper-lined baking sheet and roast in the oven for 15-20 minutes, or until the tomatoes are starting to pop. Remove from the oven to let cool.
- While tomatoes are roasting, peel squash, trim ends and cut in half (to make easier to handle). Trim ends of zucchini but do not peel or cut in half. Use a spiralizer or mandolin and make spiral shapes with veggies.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat and sauté garlic about 30 seconds making sure that garlic doesn't burn. Add squash first to pan and sauté 5 minutes. Add zucchini noodles to the same pan and continue to cook veggie noodles an additional 5 minutes. Remove from heat, season with salt and pepper to taste, and 2 tablespoons of olive oil.
- To serve, place pasta, roasted tomatoes (with juice from the sheet pan), burrata, fresh basil and salt and pepper to taste. Drizzle with balsamic glaze and enjoy!💟
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