Tagliatelle Style Vegetables with Tomato Red Pepper Sauce
By Fruits & Veggies - More Matters
This great recipe substitues veggie for the pasta. It's a low-carb, low-calorie way to get more veggies in your meal!

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  • Prep Time: 1 hour 20 minutes
Category: Side Dishes
Serves: 8
Cups of Fruits & Vegetables per Serving: 3
Think Variety; Think Color: Red, Yellow/Orange, White, Green

Ingredients

3 medium yellow squash
3 medium zucchini
4 medium carrots
2 medium parsnips
2 tablespoons olive oil    

Sauce:
1/2 cup fennel, small diced                                          
1/2 cup onion, small diced                                         
1 tablespoon garlic, minced                                                  
2 tablespoons sun dried tomatoes in olive oil, chopped  
2 cups Red bell pepper puree                                   
1 #5 can no added sodium tomatoes in juice, chopped    
2 tablespoons olive oil                                                            
1/2 teaspoon salt, or to taste*                                                                                                                 1/3 teaspoon black pepper, or to taste*
1/2 cup white wine                                                      
1/2 cup chives, chopped                                             
Garnish:
1 bunch asparagus spears                                     
3 bunches chives, whole    

Directions

Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.

In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.

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).


For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.

Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.

Deglaze the pan with white wine and let liquid reduce by half.

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.

When sauce is ready add fresh chopped chives and hold aside.

For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.

For the chives, simply deep fry in 375¢ªF oil, shake the excess oil and rest over paper towels.

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. 

Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. 

Adjust seasoning as necessary.

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.

Serve immediately, hot.

* Nutrition information does not include amounts “to taste”.


Each serving provides:
An excellent source of vitamin A, vitamin C, folate, potassium and fiber, and a good source of calcium and magnesium.


   

Nutritional Information

  • Calories:    225
  • Carbohydrates:    34g
  • Total Fat:    7.7g
  • Cholesterol:    0mg
  • Saturated Fat:   1.1g
  • Dietary Fiber:    11g
  • % of Calories from Fat:    29%
  • Sodium:    280 mg
  • Protein:    6g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

 

 

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