|Sunday lunch: zoodles with plenty of cheese|
Looks healthy but tastes delicious!
As a vegetarian, sometimes my choices are limited to carb-heavy foods. You won't hear any complaints from me though. I looove pasta....and bagels. And muffins. And croissants. Mmmmm carbs are my favorite! But its good to keep my options open.
Today, I decided to test out my new spiralizer attachment for the Kitchenaid stand mixer (hands down my favorite wedding present!) to try my hand at making the latest "ditch the carbs" craze: zoodles, a.k.a. zucchini noodles.
Watching this machine spiralize a zucchini is truly an enchanting experience. Already daydreaming about what to spiralize next...
We haven't gone grocery shopping in a hot minute, so I made use of leftovers in the fridge to 'dress' this pasta. There are zillions of zoodles recipes all over the internet. Here's my 'everything in the kitchen fridge' approach:
- 3 large zucchini, cut in half then spiralized
- 1/4 cup onion, chopped
- 3-4 tablespoons olive oil
- 2 tablespoons pesto
- 1/4 cup spaghetti sauce
- parmesan cheese for sprinkling, grated
Time: 15 minutes prep, 10 minutes cooking
|Saute chopped onions in olive oil until transulecent (3-4 minutes)|
|Add spiralized zucchini and saute for an additional 3-5 minutes|
Add pesto and spaghetti sauce. Turn the flame on low and make sure zucchini stays as close to 'al dente' as possible.
That's all! Honestly, the most difficult part of putting together this meal is lugging the Kitchenaid Mixer out of the cabinet and lifting it on top of counter. Other than that, this is an easy and healthy dish that I'll make again whenever we have a surplus of zucchini. While it won't fully satisfy those intense cravings for pasta I sometimes have (spaghetti or bust at that point) - its flavorful and satisfying in an unexpected way. The zucchini doesn't overpower the meal and even has a similar texture to real pasta. Next time, I may try mixing in a portion of real spaghetti noodles to quell any lingering pasta cravings.