When it comes to pasta, minimizing the carbohydrate intake is a difficult task – considering the noodles are filled with starches that we often try to avoid. Whether you have converted to a paleo diet, dealing the effects of diabetes or simply looking for a fresh way to make a traditional pasta dish, then consider my Garden VegetableZoodles recipe.
What are Zoodles? Zoodles are vegetable noodles. You may be wondering why vegetable noodles are not referred to as “voodles.” You may find it interesting to learn that the zoodle received its name from the original vegetable used to create the noodle effect – Zucchini. While Zucchini is the star of this dinner show, there is still plenty of room for the rest of the vegetable family to share the stage.
Make sure to include Zoodles in your next dinner event. Your guests will thank you for preparing a meal that is light on carbs, rich in goodness and provides oodles of zoodle flavor.
1 yellow squash
2 medium carrots
1 cup of fresh spinach
1 cup of mix red and yellow cherry tomatoes
1 garlic clove
Butter infused Bari’s Olive Oil
¼ cup of grated parmesan
Salt and pepper
Fresh basil for garnish
Step 1: Prepare Vegetables
·Wash all the vegetables
·Peel the skin off the carrots and set aside (do not peel the zucchini and squash)
·Using a spiral vegetable slicer, cut zucchinis, squash and carrots into strips and set aside. (If you do not have a spiral vegetable slicer go to the store now and get yourself one)
·Cut cherry tomatoes into halves.
Step 2: Cook Vegetables
·Heat up the skillet to medium high with 2 tablespoon of olive oil
·Add the cherry tomatoes and cook for 3 minutes
·Add the garlic, spinach and vegetable noodles
·Cook for 5 minutes, make sure the noodles need to be al dente (do not overcook, vegetable noodles can get mushy fast if overcooked)
·Add half of the grated parmesan and blend well with vegetables noodles.
·Remove noodles from skillet and set on a serving platter.
·Season with salt and pepper, and garnish with the freshly shop basil.