THE PASTA CHEAT

Spiralized Veggies

Spiralizing your vegetables is nothing new. Zucchini noodles have been a thing for quite some time now. But ever since the world discovered you can make a pasta-like dish out of vegetables, new ingredients and dishes started to take form. And when you’re out of ideas for what you can

possibly make for lunch and dinner that’s not another piece of grilled salmon with spinach, you have these exciting veggie varieties. Spoiler alert: there’s an apple crumble in here too!!!

Lemon Garlic Shrimp Spiralized Veggies via Every Day Good Thinking

  • 2 large zucchini
  • 2 large yellow squash
  • 2 large carrots
  • 1 pound (20 to 24 count) peeled and deveined shrimp
  • 3/4 cup butter
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup chicken broth plus 2 tablespoons, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons capers, drained
  • Chopped fresh parsley

Full recipe here

Spiralized Vegetable Salad with Roasted Chickpeas via Jessica Gavin

  • 4 large carrots
  • 1 large zucchini
  • 1 large yellow squash
  • 1/4 cup greek yogurt plain
  • 1/2 avocado
  • 1/4 cup water
  • 2 tablespoons lemon juice plus zest
  • 1/2 cup cilantro leaves plus ½ cup chopped for garnish
  • 1 clove garlic minced
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • Pepper freshly ground, as needed
  • sesame seeds for garnish

Full recipe here

Spiralized Carrot, Feta and Walnut Salad via Alyssa and Carla

  • 5 to 6 large carrots, spiralized
  • 1 zucchini, spiralized
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons feta cheese, crumbled
  • 10 to 12 walnuts

Full recipe here

Spiralized Apple Crumble via The Healthy Maven

  • 9 medium red apples of choice – spiralized on the 2nd largest setting*
  • 1 tsp cinnamon
  • 1/3 cup coconut sugar (or brown sugar)
  • juice, ½ orange
  • zest, 1 orange
For the crumble:
  • 1 cup almond meal
  • 1 cup rolled oats
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup coconut oil (room temp – not melted)
  • pinch of salt
  • optional: pinch of nutmeg

Full recipe here

By Alexis Bendjouia

 

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    fun pasta, and so delicious!