Good Eats: 3 Guilt-Free Recipes to Make with Your Spiralizer
Ever since Team LC’s friend and nutritionist Kelly LeVeque mentioned “zoodles” in this post, I had been very curious about this curly green veggie dish. Making any kind of pasta you want with no heavy carbohydrates? It sounded right up my alley. So, soon after, I went to my nearest kitchen supply store and bought myself a spiralizer. I was so excited to get home and use it—if any of you own a spiralizer, you know what I mean! It’s probably the most fun kitchen gadget I own. You simply put the veggie into the spiralizer, start turning, and it makes these gorgeous, curled veggie noodles. It’s like magic. Anyway, I’ve since been experimenting with some really delicious and healthy recipes to make with my spiralizer, and today I wanted to share them with you.
The great thing about zoodles is that you can serve them cold in a salad or warm with a sauce, like spaghetti. Below are three delicious, guilt-free zoodle recipes you can make for your next lunch or dinner. Ready to spiralize?
Shrimp Scampi Basil Zoodles
Ingredients:
- 1 medium zucchini, zoodled
- 2 Tablespoons olive oil
- 3 jumbo shrimps, shelled and deveined
- 1 Tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup dry white wine
- 2 teaspoons freshly squeezed lemon juice
- 1 shallot finely diced
- finely chopped basil, for garnish
- pepper and salt to taste
Instructions:
- Using a spiralizer (medium blade), spiralize the zucchini into thin, noodle-like strands.
- Place a large sauté pan over medium-low heat and add olive oil, garlic and crushed red pepper flakes. Let them cook for 1 minute while stirring.
- Add the shrimp to the pan to cook them, stirring as needed, until they are cooked throughout and pink on all sides (about 3 minutes). Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- Add white wine, lemon juice and diced shallots and cook for 2 minutes. Then add the zucchini noodles and cook stirring occasionally for 2 minutes, until zoodles have softened but are still crisp. Add the shrimp back into the pan and stir with the zoodles.
- Season with salt, pepper and basil and serve warm.
Spicy Tomato Rainbow Zoodles
Ingredients:
- 1 egg
- ½ carrot, spiralized
- ½ zucchini, zoodled
- ½ cup Napa cabbage, shredded
- ½ garlic clove, minced
- 1 Tablespoon pine nuts
- 6 cherry tomatoes, sliced in half
- arrabiata sauce
- salt and pepper to taste
Instructions:
- Using a spiralizer (medium blade), spiralize the ½ zucchini into thin, noodle-like strands. Then, do the same to the ½ carrot. Set aside.
- Place a large saucepan over medium-low heat and add a drizzle of olive oil, minced garlic, cherry tomatoes and napa cabbage. Let cook for about 2 minutes. Then add the zoodles.
- Place a separate small sauce pan on high heat and crack your egg to cook it sunny side up.
- Once your vegetables have softened, put the pan on low heat and toss in the pan with arrabiata sauce and pine nuts. Remove from heat and serve with the egg on top.
Avocado Edamame Sesame Zoodle Salad
Ingredients:
- 1 medium zucchini, zoodled
- 2 green onions, sliced
- 1 cup edamame
- ½ avocado, cubed
- oriental salad dressing of your choice (I love Annie’s Organic Asian Sesame Dressing)
- finely chopped basil, for garnish
- salt and pepper to taste
Instructions:
- Use a spiralizer (medium blade) to spiralize the zucchini into thin, noodle-like strands. Place in a large salad bowl.
- Add the shelled edamame, cubed avocado, green onions and salad dressing to the bowl. Toss like a salad.
- Serve on a plate and sprinkle the finely chopped basil on top for flavor.
Each of these recipes makes enough for one serving, so you can double or triple the ingredients as needed for larger portions. And doesn’t that spiralizer look so fun to use? Trust me, you’ll get hooked.
Which of these spiralizer recipes will you try first?
xx
Allison
Team LC
