Saturday, June 7, 2014

Yum Yum: Zucchini and Carrot "Pasta"

I'm not gluten-free, paleo, carb-free or anything like that. I just wanted to get L.E. to eat more vegetables. So I got a "spiralizer" a few months ago with the hopes I could fool her into thinking spiraled zucchini was actually her precious noodles.
Silly me.
Notice the separate bowl behind this one.

But it was a good purchase, nonetheless.
I love the blog Inspiralized for recipes and how-tos. If you sign up for their newsletter, they send you a handy cooking guide. She recommends a fancier spiralizer but I wasn't ready to sacrifice counter space
This isn't a set recipe and I made some mistakes but it still turned out to be a healthy and delicious dish.

This is the one I have. I "spiralized" one of my nails and a knuckle, too!
3 medium zucchinis
2 carrots
4 brown mushrooms, sliced
3 cloves of garlic, minced
1 large red pepper, diced
A bunch of basil, chopped
Olive oil
Salt and pepper
Parmesan cheese

Spiralize the zucchini and carrots and set aside. Heat the olive oil in a large skillet. Add the garlic and sauté a few minutes. Add the mushrooms and red pepper; cook till soft.
I love the smell of cooking mushrooms!
Add the zucchini and carrots; toss until well-coated with oil. Sprinkle with salt and pepper. You may need to add more oil at this point but use a light hand. Cook for 2-3 minutes. Toss in the basil. Serve immediately into bowls and sprinkle with Parmesan cheese. Enjoy!

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