Zucchini Pasta with Mushrooms and Oven Dried Tomatoes

• 8 green squash
• 1 tablespoon olive oil
• 4 cloves garlic, crushed (divided)
• Salt
• Pepper
• 5 plum tomatoes, cut into ¼ inch thick rounds
• 2 tablespoons fresh basil, chopped
• Sugar
• 2 pounds of Crimini mushrooms
• 2 tablespoons fresh rosemary, chopped
• Pesto
• 2 tablespoons heavy cream (optional)

Using a julienne peeler, peel 8 green squash vertically to make spaghetti. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto.  Set aside and let cool to room temperature. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.  Place squash mixture at room temperature around the circumference of a round dish.  Leave room in the center and place the mushrooms.  Top the squash with oven dried tomatoes and serve. Tip Oven dried tomatoes can be made beforehand, frozen on a tray and stored in a plastic bag.  When using, take out of bag and lay flat on a plate.