Recently, while looking through various fitness websites for workout ideas, I came across the idea of zucchini spaghetti. I had never heard of this, so I immediately went online and found that what they mean by this is to use a vegetable spiralizer.
Pfft, I’ll try that. I went ahead and bought this one on amazon.
The image was somewhat misleading, as the zucchini noodles I wound up getting were not that thick, they were more like thin fettuccine. Despite that, I was surprised as to how much this worked out.
As a pasta lover, cutting down on pasta has been hard on me. The pasta itself takes away so much of my daily points that also having a fatty, flavorful sauce is almost out of the question, unless I eat such a small portion that I just get angry. However, with this idea, I can have a nice ragu or creamy cheese sauce, because the “noodles” are simply zucchini.
As with the cauliflower rice, I’m not going to pretend that it’s the same thing, it’s not. If I want to eat a simple tomato sauce, I’m still going to go for real pasta. However, for ragu, and cheese sauces, and pesto, I was surprised at how good this option actually was. As with the cauliflower rice, just add a teaspoon of oil to you pan, the spiralized veg, a little salt, and try to cook as uncovered as possible without adding any water. When they are soft, add whatever sauce you desire and let them cook in the sauce for a couple of minutes. Even with the thin fettuccine zucchini, I could twirl them on my fork, and enjoyed them immensely.
Vegetable spiralizer, highly recommended.