Can’t do pasta? Think again! Easy homemade zucchini noodles0
Editor’s note: Jennifer of Predominantly Paleo is back again, this time with a basic recipe to get your kids (and you!) to eat more vegetables! Who doesn’t need more veggies right? If you’ve been following along on Facebook, or through my email newsletter, you’ll know that I recently purchased a spiralizer after seeing all the cool food blogger kids making delicious creations with theirs. Now if you don’t have a spiralizer, you can still make zucchini noodles with a julienne peeler (for skinny strips), a regular vegetable peeler (for wider fettuccine-like strips), or a box grater with shredded zucchini.
“I despise noodles”, said nobody ever. From toddlers to teens to retirement homes, people love pasta. Some love it with marinara, some love it with butter, some love it plain. Anyway you boil it, noodles are a favorite. Now what happens when pasta begins to make you sick? Game. Over. There is just no replacement for those little loves — or is there?
Spiralizing vegetables has become a rather popular way of taking away overprocessed nutrient-void junk and replacing it with highly nourishing, vitamin-packed goodness. Think its too time consuming to make your own “noodles”? Think again – these can be made in mere minutes and will leave your body feeling the love you are feeding it.
- 1-2 large zucchini squash
- 2 tbsp olive oil
- Finely chopped garlic to taste (1-2 cloves)
- sea salt to taste
- Spiralize zucchini, according to the directions of your spiralizer.
- In a saucepan, preheat olive oil on medium heat.
- Place “noodles” into heated olive oil and season.
- Continue to toss until heated through.
- Serve as a side, or top with your favorite pasta sauce and serve as a veggie-rich pasta dish!
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