Veggie Ribbon Zoodles with a Lemon Rosemary White Wine Sauce

So we went to the annual beer festival in Orange Beach this past weekend. Some friends came into town to go with us.. We ate 3 full meals that day — a lunch at Cosmos, a bar full of catered food at the beer fest, and pizza that night — not to mention the amount of booze we consumed.. near the end of the day we got asked “What was your favorite beer you’ve tried today?” A difficult question after you’ve tried at least 20 — oops (they were 2 oz. samples). Favorite?? All.

Anyways, after a super-fun weekend. And after the Beer Festival on Saturday, I’m not gonna lie I indulged in some good hangover Whataburger on Sunday… buuuut that night we had to have something to eat… Something light…

Something that we already had in the fridge… a few fresh vegetables, some lemons, fresh rosemary…

Zoodles?? 

Yes. Of course! But this time I added some squash to the dish and to give it a bit more color (and use those squash before they went bad!) 

I didn’t use the ‘Zoodler’ this time, I simply used a peeler (something like this), and made long ribbons from the zucchini and yellow squash by peeling each ribbon from the top to the bottom [like this]. Easy, peasy. I still have a battle scar from my earlier spiralizer experience.. Way too much arm work there (the knuckles suffered the incident)… I need one of those fancy spiralizers with a handle! Like I’d have room in my kitchen for that.. :-\ 

Milanese Gremolata from Infused in Birmingham, AL

I used some fancy olive oil we got us from Simply Infused, a fancy little olive oil shop in Birmingham. The oil I used is called Milanese Gremolata Infused Olive Oil. It’s a mild flavor oil, and Milanese Gremolata (after doing a little googling) is an Italian oil infused with lemon zest, minced garlic, Italian parsley, and a hint of mint. Mouth watering yet? Any type of oil will work for this, but I like to use up my flavors when I’m using a small amount in a recipe (so I have an excuse to buy more). ;) Any type of oil will work in this recipe, and butter would make a great roux too. 

I had gotten some Chardonnay for a recipe I want to share soon (crab & sun-dried tomato pasta with a chardonnay cream sauce — will link when added). For the veggie noodles, I decided to make a light cream sauce with the Chardonnay, some garlic, lemon, and rosemary. Then I sautéed the veggie ribbons in the sauce, and topped it with some shredded Parmesan.. of course!! 

Tip: Always shred MORE Parmesan than needed. You will end up having to do it anyway. Yum.

I loved how these turned out! The rosemary flavor is in each bite, and pairs with the light creamy sauce. This recipe made plenty for Greg and I, we had leftovers, so it probably would serve about four as a side dish. The Parmesan thickens the sauce a bit to make, and adds some nice bold flavor.

What a great ending to a fun-filled (and filling) weekend.

Tojo wanted some. (He always does)

Veggie Ribbons with a Lemon Rosemary White Wine Sauce

2015-08-17 19:49:01

Serves 4

Squash & Zucchini Noodles tossed in a Chardonnay Cream Sauce flavored with Lemon and Rosemary. A light delight!

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

4 zucchini

2 yellow squash

Salt & pepper, to taste

1 tbsp. flour

1 tbsp. olive oil or other oil

1 clove, garlic

1 tbsp. minced rosemary

1/2 cup half and half

3/4 cup Chardonnay or other white wine

1 lemon's zest

Lemon juice (from 1/2 lemon)

2-3 tbsp. Parmesan, and to taste

Instructions

1. Use peeler to peel 'ribbons' from zucchini and squash. Season with salt and pepper and set aside on paper towels.
2. Set a medium or large saucepan to medium high heat. Add oil and flour. Mix constantly to make a roux. Add garlic and rosemary and saute 30 seconds or so until fragrant.
3. Add half and half slowly, continuously whisking until it starts to thicken up, then add lemon juice and zest and add the Chardonnay slowly. Bring to a boil, then reduce heat and let simmer, stirring occasionally for about 5 minutes.
4. Reduce, and add more Chardonnay if too thick.
5. Add squash and zucchini. Turn heat up to medium-high and cook 3-4 minutes until soft. Stir occasionally.
6. Add Parmesan to pan, and garnish with more Parmesan and lemon slices.

By Whitney

Adapted from That Square Plate

Adapted from That Square Plate

That Square Plate https://www.thatsquareplate.com/

~Blogged while listening to Wheatus — because I somehow got Teenage Dirtbag in my head, and I had to hear it.