Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

NEW ANNUAL MEMBERS GET A FREE SURPRISE GIFT

SIGN UP FOR FREE SHIPPING ON YOUR FIRST ORDER

Vegetable Noodles 101

05 March 2018
by Giada De Laurentiis
You must be signed in to print this content

Basta, pasta: Lighten up your dinner routine by giving traditional spaghetti a break and taking a turn with spiral veggie slicers.


I am unabashedly pro-pasta. Give me a bowl of noodles, a brightly flavored sauce, and a fork to swirl it with and I'm a happy girl. But many people like, on occasion, to lay off the carbs a bit, especially during the warm, produce-abundant days of summer. That's why I'm a big fan of a food gadget that's gaining in popularity: spiral slicers that let you carve up long, thin, noodle-like slices of zucchini, squash, carrots, cucumbers, or pretty much any vegetable you can imagine. You get a meal with a lot fewer carbohydrates and calories, plus all the fiber and vitamins from your whole-food veggie ingredients. The prep couldn't be easier—or more fun. Start with washed, raw vegetables (depending on the food, you can leave on the peel for a nutritional boost, if you like). Then, depending on your spiral slicer model, either twist or crank to slice up spaghetti-like strands or wider, pappardelle-like ribbons.

 

A serrated peeler will do the trick for spaghetti-like strands as well!
The cooking is simple, too. There's no waiting for a giant pot of water to boil (and heat up the kitchen). Instead, the thinly sliced veggies cook up quickly in a sauté pan with a bit of olive oil, or even in a skillet with its accompanying sauce. If you've got a small kitchen, you might be reluctant to add yet another appliance to your overflowing cabinets or countertop (a spacesaving julienne peeler or a Microplane does the job, too, without the cool curlicues), but you'll find the gadget earns its keep once you give it a try and see how many different dishes you can make. Sweet potatoes and carrots make for nice, sweet noodles, and a mix of summer squash and carrots create a colorful salad. But zucchini is perhaps the most versatile and an easy veggie on which beginners can hone their noodle-cutting skills. Try it yourself with my recipe for zucchini spaghetti: After you cook a light sauce of golden tomatoes, you'll toss in the veggie noodles and cook for a couple of minutes to warm. Top with some Parmesan and a bit of fresh thyme, and there you have it: A dish to make any pasta lover never notice what's missing!

0 comments

Please sign in or create an account to leave a comment.