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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy! Ingredients:
1 lb zucchini, washed, ends trimmed (2 medium) |
1 lb yellow squash, washed, trimmed (2 medium) |
2 tablespoons olive oil |
2 tablespoons white wine |
2 tablespoons minced garlic |
1/2 teaspoon kosher salt |
fresh ground black pepper |
1/2 cup fresh basil, cut in thin ribbons |
2 medium tomatoes, peeled, seeded, diced |
2 cups tomato sauce |
2 tablespoons heavy cream |
1/4 cup parmesan cheese, finely grated |
Directions:
1. Slice the zucchini and squash lengthwise into 1/8 strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
2. Heat the olive oil over high heat in a large skillet.
3. Just before olive oil begins to smoke, add the cut squash and stir.
4. Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
5. Add the white wine, garlic, salt and pepper.
6. Toss in the basil and tomatoes.
7. Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
8. Bring to a boil.
9. Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!
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