Veggie Noodles, Roasted Tomatoes and Burrata

Veggie Noodles, Roasted Tomatoes and Burrata
Yields 6
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  1. ½ pint tri-color cherry tomatoes
  2. ½ pound kumato tomatoes
  3. ½ pound pearl tomatoes
  4. 2 sprigs of fresh oregano, rosemary or thyme
  5. ⅓ cup olive oil
  6. salt and pepper
  7. 4 cloves garlic, chopped
  8. 1 small butternut squash or (1 box of butternut noodles)
  9. 2 zucchini or (1 box of zucchini noodles)
  10. 8-oz container burrata
  11. balsamic glaze (optional)
  12. 5-6 fresh basil leaves
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!💟
The Mad Table