Sunday, February 28, 2016

Zucchini Noodles and Living Yeast Free

Now that March is almost here, I'm starting to think about springtime vegetables.  One vegetable that is versatile is zucchini.  I bought a spiralizer and started to substitute zucchini noodles in my brown rice pasta dishes.  I didn't know if I would like the zucchini noodles, but I was pleasantly surprised. Not only did I like spiralized zucchini, I loved it!  I have not bought pasta as often since I invested in the spiralizer.

I bought the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer on Amazon. It has three blades, suction feet that attach to your counter top so it doesn't slide, and it is easy to use and clean.  It has 4 1/2 stars on Amazon from 7680 customer reviews.  Right now it sells for $29.90, which is less than I paid for it in December, 2014.  Since zucchini is so much cheaper than brown rice pasta, it will save you money in the long run.

To make the noodles, first peel the skin off of the zucchini.  To me, it makes for more pleasant-looking noodles. Then you attach the zucchini to the spiralizer and turn the handle.  Within seconds, you have zucchini noodles!

Next, I placed a tablespoon of olive oil in a sauce pan.  I let it get a bit warm and then added the zucchini noodles.  It takes just a matter of minutes for the noodles to cook.  I added a teaspoon of garlic, sliced cherry tomatoes, Daiya mozzarella style shreds, and salt and pepper to taste.  I have added rotisserie chicken to this recipe, too. I also think that the avocado pasta recipe I placed on my blog on June 21, 2013 would be fantastic on the zucchini noodles, too.

I hope that you enjoy making zucchini noodles.  I have found them to be flavorful, light, but filling in their own way.  What a great substitute for carbs!

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