Zucchini Noodles with Walnuts
This is my new toy of the moment. A spiralizer. Under $30 and so much fun. Turns boring vegetables into something different and exciting. Well, you say, “I can buy them already cut”. Here’s the truth: zucchini is $1.99 per pound at a well known grocery store. At the same store, spiralized zucchini is a whopping $6.99/pound. Wha??!!. Got you, didn’t I? After 6 uses, you’ve paid for this gadget. And you really can get an Italian spaghetti experience with these veggie noodles without the carbs.
It takes me about 5 minutes to spiralize 2 zucchini and with this machine, clean-up is a breeze because it comes apart and the whole thing is dishwasher safe. But, it’s so easy to hand wash, that I usually just wash it in the sink and put it away.
Potatoes, squashes, daikon radishes, parsnips, carrots, beets all lend themselves to making veggie noodles. Blanched, sautéed, in soup and roasted are just some of the ways to cook these squiggly gems. The beauty of the spiralizer is that it breaks down the tough fibers and allows long cooking vegetables such as beets and potatoes to just need a quick cook. I can’t say that you will never miss the pasta-no one will mistake zucchini noodles for ravioli-but you can enjoy a no-guilt spaghetti and turkey meatballs meal as often as you want and save the carby pasta for special dinners.
This recipe is simple and delish.
- 2 medium sized zucchini, washed but not peeled, spiralized
- 1 TBL. extra virgin olive oil
- 1 clove of garlic, minced
- 1 small shallot, minced
- 1 TBL walnuts, toasted and roughly chopped
Heat the oil in a medium sized skillet over medium-high heat.
Add the shallots and cook, stirring for about 2 minutes or until translucent.
Add the garlic and cook, stirring for 1 minute.
Add the zucchini noodles and cook gently tossing until tender-about 4-5 minutes.
Add the walnuts and toss to combine.