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Veggie Noodles with Fresh Tomato-Basil Sauce


  • 1/2 tbsp (7 mL) olive oil
  • 4   garlic cloves, pressed
  • 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes
  • 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth
  • 1   large eggplant, unpeeled
  • 2 medium zucchini
  • 2 medium yellow squash
  • 3/4 oz (20 g) fresh basil leaves, snipped
  • 1/2 tsp (2 mL) each salt and black pepper


  1. Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until shimmering. Add pressed garlic; cook until fragrant, about 30 seconds. 

  2. Add tomatoes and chicken stock. Cover; bring to a boil over high heat.  

  3. Reduce heat and simmer, covered, 6-8 minutes or until tomatoes burst. Gently squeeze any whole tomatoes with Chef’s Tongs. Using Veggie Strip Maker, grate vegetables into long strips, avoiding seeds. Stir vegetables into tomato/broth mixture. Cook, uncovered, 3-6 minutes or until vegetables begin to soften, stirring occasionally. 

  4. Stir in basil, salt and pepper. 


  • 6  servings

Nutrients per serving:

Calories 80, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 14 g, Fiber 5 g, Protein 4 g 

Cook's Tips:

For variety, stir in any of the following in Step 4.
• Fresh baby spinach
• Diced cooked chicken, Italian sausage or cannellini beans.

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