Because my husband and I are not eating any more processed carbs, we’ve been experimenting with all kinds of paleo-friendly recipes, like this amazing sausage, kale and zucchini soup. I’m lucky because my husband is fully committed to this lifestyle change. And he is a fantastic cook. A winning combination.
I love pasta. And I love all of the sauces I put on pasta. Pesto, marinara, Bolognese and even the very simple Aglio E Olio. But with the lifestyle change, I’m not eating pasta anymore.
So it was incredibly timely when I received a Veggetti for a Hanukkah gift. (The name makes me giggle because it sounds like, you know, vagina. At heart, I’m really a 14 year-old boy.)
That night, I put a zucchini in my Veggetti and changed my life forever. We made zucchini noodles and topped them with a homemade marinara sauce and meatballs. Eating pasta without eating pasta.
But I couldn’t stop there. I started looking up recipes on Pinterest and quickly discovered that the large spiralizing community was creatively using vegetables to replace pasta. I took it up a notch and bought a spiralizer so I could use larger vegetables and tubers, like sweet potatoes and parsnips, as a pasta-like substitute.
And in the past few weeks, we’ve made zucchini noodles over half a dozen times, topping them with sauce, tossing them with olive oil and garlic. And then we made a roasted, spiralized butternut squash with kale, sage, brown butter and pine nuts. (I added roasted cauliflower to the recipe.) It was amazing.
A huge added benefit? The kids love it too. They even like helping out. And for my teens, that’s pretty cool.
Here’s my recipe for a basic Aglio E Olio with Zucchini Noodles:
4 medium sized zucchini
6 cloves of garlic, chopped
3 tbsp of olive oil
Pinch of red pepper flakes
1 tsp of dried parsley (Use fresh if you have it.)
1/8 tsp of salt
Freshly ground black pepper
Parmesan or romano cheese to sprinkle on top
Use your Veggetti or spiralizer to magically turn the zucchini in to pasta. I prefer to make the strands a spaghetti size but it doesn’t matter. Place the zucchini in to a colander to let them drain.
Put the olive oil in a large pan and add the chopped garlic. Over medium heat, saute the garlic until it starts to get slightly brown. Be careful here not to burn it. Add the red pepper flakes, the parsley, salt and pepper. Stir together then add the zucchini strands. Combine the olive oil mix with the zucchini. Using a tong to move all of the ingredients around is easier than using a spatula. Saute the zucchini until it gets to your desired texture. I prefer mine well done.
Serve in bowls and top with the cheese.
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