Everyone needs to invest in a spiralizer. There’s no need to get one of those fancy shmancy ones; a simple one like the OXO Handheld Spiralizer for $14.95 from Williams-Sonoma is perfect, if not easier to use. I received one for Christmas and my life is changed.
I won’t argue that nothing can compare to plain old pasta, but this comes pretty close. The magic of a spiralizer can turn zucchini, carrots, beets and even potatoes into gorgeous, curly spirals that serve as a healthy and simple substitute to the heavy aftermath of pasta.
I remember a few years ago when my mom first made me spaghetti squash. She cut the jumbo vegetable in half, sprinkled it with olive oil, salt & pepper, and (face-down) baked for about 45 minutes. After cooling, she took a fork to the insides as strings of flesh fell into a bowl. Covered in marinara sauce, pesto, or mixed with vegetables and meat, one can hardly tell the difference. I thought, “Why go back to pasta?” It was a healthy alternative, comforting and didn’t leave me feeling like I was 9-months pregnant with a food baby.
The spiralizer works similarly for vegetable that don’t naturally fall into pasta-like strings; smaller vegetables, about ½ an inch wide. There’s a plethora of recipes online for zoodles (zucchini noodles). A delicious combination I’m excited to try is a pad thai with zucchini and carrot noodles. How colorful! Eat them raw, or throw them into the frying pan with some oil, salt & pepper.
The excitement of witnessing a zucchini or deep purple beet transform into a glorious pile of spirals is un-beet-able
(This image shows a jarred pesto sauce I used before I made the roasted red pepper sauce; Turtledove Roasted Sweet Pepper Pesto from Market Basket.)
This recipe involves zoodles and spiralized carrots (if so desired) covered in a tantalizingly gorgeous creamy roasted red pepper sauce, perfected with the palpable flavors or roasted pepper, and the fresh tang of goat cheese.
- Jar of 2 whole roasted red pepper
- 1 tbsp olive oil
- 2 oz soft goat cheese (chevre)
- 1 tsp sea salt
- 2 medium-sized (zucchini) summer squash
Add the first four ingredients to a blender and blend until smooth and creamy.
Cut the ends off the squash and spiralize. Add to a frying pan over medium heat with 1 tsp of olive oil, salt & pepper. Once tender, remove from heat and pour desired amount of sauce in. Mix together and enjoy!