Who doesn’t love the bounty of summer? The fresh asparagus alone drives me to eat healthier! In today’s post I’ve brought some beautiful summer veggies together in a dish that’s so flavor-packed and healthy you’ll want to make it again and again!
Zucchini Ribbons & Vegetarian Bolognese
2-4 zucchini squash
1 large Vidalia onion
6 Campari tomatoes
4 large carrots
4 cloves garlic
1-2 tablespoons extra virgin olive oil
parsley, oregano, salt & pepper
2 – 14.5 oz cans Fire Roasted Tomatoes
1/2 cup light cream (or evaporated milk)
1/2 cup shredded Pecorino Romano cheese
Fresh Parmesan cheese
Heat oven to 400 F. Snap the tough ends off of the asparagus, slice the onions into thick rounds and the tomatoes into halves. Peel the carrots and slice on the bias. Place on a baking sheet, along with four cloves of unpeeled garlic. Drizzle with extra virgin olive oil and season with salt & pepper. Bake 25-30 minutes until roasted.
Meanwhile, using a spiralizer, press the zucchini into the opening and twist into zucchini ribbons. In regards to the zucchini amount – I would recommend one zucchini per person.
Place the roasted vegetables and all the drippings from the baking sheet into a deep skillet. Add the Fire Roasted diced tomatoes, 1/2 teaspoon parsley, 1/2 teaspoon oregano, 1/2 teaspoon salt & fresh ground pepper. Bring to a boil; reduce heat, cover and simmer 10 minutes.
Remove sauce from heat and spoon into a blender. Process until smooth. Pour back into the deep skillet. Heat through; adding the light cream and the Pecorino Romano cheese.
In a medium skillet, heat a little extra virgin olive oil on medium-high heat. Add the zucchini ribbons and toss gently for 3-6 minutes (depending on how crunchy or soft you want your ribbons to be!). Season with salt and pepper.
This recipe has been shared on The Pin Junkie, Throwback Thursday, Fiesta Friday, Funtastic Friday, Foodie FriDIY, Senior Salon and Saucy Saturday…check it out and then go visit some other great sites!