As I recently mentioned, deliveries have been arriving and exciting things are in the works for you fantabulous people!
One of the awesome deliveries included a Spiral Vegetable Slicer from the generous folks at CSN Stores. Eeeek! It was like Christmas morning!!!
I. Am. In. Love. Seriously!
This thing is so much fun. It’s easy to use, easy to clean, and cranks out fancy and beautiful food – love it!! I’ll shut up about it now because I have enough to say in my in-depth review (coming soon!) but right now, I wanted to give you a sneak peek at what spiralizing madness I’ve been up to with this super cool spiralizer.
Um, yes, what you see is spaghetti – made from peeled zucchini and it was an oh-so-delicious meal. I can’t wait to have it again!
Okay, okay. On to the recipe business.
What to do? Eat it, of course! I don’t waste around here!! So, I chopped the core and added it to the noodles. A little chunky is good, eh?!
While the onions were sautéing, I was heating up water in my tea kettle. Why? I thought it’d be awesome to pour hot water over the zucchini noodles to soften ‘em up a bit. Now, zucchini isn’t that hard of a veggie, in my opinion, but I wanted to really impress a few family members and win them over on the idea of raw veggie pasta. So, I thought I’d meet ‘em half way.
While the veggie noodles were enjoying their hot soak, I added spaghetti sauce to the sautéed onion. I don’t have fresh maters from the garden yet (but I will!!) so I just used canned sauce this time. Since the dish wasn’t going to be raw, it really didn’t matter at this point.
When I felt my zucchini noodles had “steeped” long enough (lol!) I strained ‘em and put ‘em back in my bowl. Then I drizzled some olive oil and added a few cranks of freshly ground sea salt and black pepper.
zucchini (half a zucchini will do for one person – unless you’re super hungry)
spaghetti sauce (I used canned, but I’m going to make raw when my garden is flourishing.)
onion (I sautéed a small onion to add to the canned sauce because I love onion.)
Spiralize the zucchini.
Sautée the onion.
Prepare your sauce – or open a can.
Add sauce to the onion and heat through.
Plate up and enjoy!
Note: To warm up the zucchini noodles and soften ‘em up a bit, I put ‘em in a glass bowl and filled the bowl with hot water. I’d say you could boil ‘em for a short time, too. Of course, this defeats the purpose of raw noodles – BUT it’s way better than highly processed noodles made from white flour!
I’ve been asked to make this dish again ASAP!!!
And guess what?! I also spiralized an apple and made a yummy sauce off the top of my head – including a healthy dose of cinnamon, which La loves . I’ll be posting that soon, so stay tuned!
Have you ever had spiralized veggie spaghetti? Did you eat it raw? Cook it? Have you had it both ways? Which do you prefer? And low-carbers are going to love these veggie noodles – no more sitting out pasta night!! What’s your favorite way to eat spiralized veggies? Do you use tomato sauce? Whip up your own fancy sauce? Are you a pesto person? I’ve never really been “in to” pesto. I think I’m going to give it another try, though. Chime in with all your spiralizing veggie – or fruit! – adventures! Can’t wait to hear about ‘em!!!