It’s been on my wish list for MONTHS, and finally I have it, the Paderno Spiralizer (thanks to my hubby for this wonderful Valentines Day gift)! It magically transforms vegetables into spaghetti, potatoes into spiral french fries, cucumbers into thin slices, and is capable of any number of other fantastical vegetable transformations. Using blade C, the thinnest spaghetti blade, I decided to test my new toy and make a vegetable pasta salad. The beets and zucchini squash turned out perfectly, making long “noodles”. The organic carrots I had were a bit too small in diameter and only made pieces about an inch long. I tossed them together with a homemade…
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Zucchini Pasta
Zucchini noodles (aka zoodles) are an easy and delicious pasta alternative for any Paleo, low-carb or gluten-free diet, or just someone trying to get a few more veggies in their diet. You’ll need: about 1 medium-sized zucchini squash per person mandoline slicer with a julienne blade or this julienne peeler garlic, extra virgin olive oil, and salt Directions: In a large skillet over medium heat, add olive oil. Add the minced garlic, cook for about 3 minutes while you prep the zucchini. Wash and dry the zucchini. Slice zucchini squash using mandoline or julienne peeler. Lower the heat and stir occasionally for 4-6 minutes. Occasionally check the texture until it…