Julienned summer vegetables tossed in a simple, homemade tomato sauce make for a quick, but hearty summertime meal. Grab a Weston Mandoline Slicer and Roma Tomato Strainer for this recipe...
Serves 2-4
- Ingredients -
Vegetable Pasta
1 small zucchini
1 small yellow squash
1 small carrot
1 small eggplant
Tomato Sauce
4 tomatoes
6 fresh basil leaves, finely minced
4 garlic cloves, finely minced
- Tools -
Weston Mandoline Slicer
Roma Tomato Strainer
Use a
Weston Mandoline with the thin julienne blades in place to slice all of your veggies.
Steam your tomatoes, basil, and garlic.
Cut the tomatoes into quarters, then process with a
Roma Tomato Strainer.
Throw the veggies and sauce into a sautee pan and cook until veggies are al dente.
Serve hot.
