Noodle Day Has Gone to the Veggies.

October 6^th is “National Noodle Day”, and, at Boca Grove, the only way we know how to celebrate is with the perfect recipe. Boca Grove Executive Chef Dominick Laudia has taken “Noodle Day” up a notch with his “Noodles and Squash with Grilled Vegetable Tomato Sauce and Whipped Ricotta Cheese” recipe.
 
For the Noodle and Squash Dish (serves 4):
½ lb.                       Egg Noodles, Cooked Al Dente
4 cups                   Zucchini and Yellow Squash Noodles
1 oz.                      Olive Oil
4 cups                   Assorted Grilled Vegetables
2 cups                   Tomato Sauce
4 oz.                      Basil, Chiffonade
8 oz.                      Ricotta Cheese, Whipped
 
Method:
Using a mandolin or sharp knife cut the squash and zucchini lengthwise into ribbons.
Blanch in salted water.
In a sauce pan heat the oil, sautéed squash and zucchini, and the noodles.
Add the vegetables and tomato sauce.
Add the basil.
Place in a bowl and top with a dollop of the ricotta cheese.
 
This is the perfect pasta dish for #MeatlessMonday or a fall night when all you want is a delicious bowl of pasta.