A spiralizer is an easy-to-use kitchen tool that can turn vegetables like zucchini, squash, beets, sweet potatoes, eggplants and many more vegetables into spaghetti like strands.Replacing spiralized noodles for your regular pasta at mealtimes is an incredibly easy and tasty way to get your daily serving of vegetables. Also, spiralized veggie pasta contains less carbohydrates and calories than regular pasta, while having more vitamins and nutrients.
These vegetable spaghettis are a great replacement for pasta that can be used with many different types of sauce. After “spiralizing” the vegetables, they require just a little bit of cooking in a hot pan to soften. Then just mix them with your favorite sauce, and they absorb the flavors even better than regular spaghetti.
So, try spiralizing your favorite summer vegetables into pasta dishes! Spiralizers are easy to find at many stores such as Target or Bed Bath and Beyond, or you can order one online. Some grocery stores such as Wegmans or Whole Foods also sell pre-made spiralized noodles if you do not have the time to make your own. Check out Key Nutrition’s Pinterest page under “Low-Carb Meals” to find many different pasta substitute recipes using a spiralizer. We included one of our favorite recipes below.
Zucchini Noodles with Creamy Avocado Pesto
Serves: 8 Servings
6 large zucchini, spiralized
I tbsp olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 tbsp lemon juice
½ tsp salt
3 tsp olive oil
Cracked black pepper, to taste
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!
Serving Size: 1 ½ cups
Fat: 17.1 g
Saturated Fat: 2.1 g
Carbs: 13.2 g
Fiber: 6.1 g
Protein: 4.8 g
Sugar: 4.2 g
Recipe Source: http://www.eatyourselfskinny.com/zucchini-noodles-with-creamy-avocado-pesto/?utm_content=buffer1696f&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer#_a5y_p=5026238
Sarah Domino, Penn State Intern