Craving Pasta, but not the Carbs? Try This…

Raise your hand if you’ve bought a spiralizer… (raises hand). After watching a cooking show and being mesmerized on how easy it was to create beautiful little ribbons with just a simple twist, I was hooked. I envisioned a million ways that I would use this tiny little contraption that I bought for just $12. In my eyes, at that point, I had just reached a new level of healthy cuisine.

no carb vegetarian pastaOh how wrong I was. Have you ever bought something, put it in a draw, only to never let it see the light of day? (Raises hand.) My genius little spiralizer got pushed to the back of the drawer. Catching up with my mandolin and extra large bamboo steamer. That is… until I decided to take action and bring it into my cooking rotation. What I made with it isn’t life changing per se, you already known you can spiralize your veggies, but because it’s so simple, delicious, healthy, vegetarian, light on the hips, and appealing to all tastes – especially those looking for a big bowl of pasta – I had to share.

no carb vegetarian pastaThis recipe is packed with vegetables – I mean packed. You’ll feel so great eating it that when you go for that bite of ice cream for dessert, you’ll enjoy every last bite – no regrets! (Just don’t eat the whole pint, unless you’ve had a really crappy day – then go for it!) I also did a little variation on your normal basil pesto. I had some fresh spinach leaves in the fridge that were about to go bad, so I turned my spinach into a pesto. Delicious!

no carb vegetarian pastaI served my pasta with a quinoa stuffed pepper where I added some of the spinach pesto into the quinoa then baked the peppers with mozzarella cheese on top. Just a suggestion!

no carb vegetarian pastaOh and a side note, if you have dogs, save the leftover “knubs” of veggies for them. My one dog got a kick out of it. He played with it for a few minutes and then gobbled it down. Everyone loves their veggies!

vegetarian pasta

Pesto Veggie Pasta

no carb vegetarian pastaFor the Pesto:
1 cup Fresh Organic Spinach
1/2 cup sunflower seeds
1/2 cup grated Parmigiano Reggiano (plus more for garnishing)
Olive Oil
1 teaspoon red pepper flakes
Salt and Pepper

For the Pasta:
4-6 Zucchini and Yellow Squash (Using both creates a really vibrant plate)
3 Carrots
1 tablespoon olive oil

For the pesto, combine everything but the olive oil in a food processor until chunky. Slowly add the olive oil while the food processor runs until you get a nice chunky consistency. Taste for salt and pepper.

no carb vegetarian pastaFor the pasta – time to get your spiralizing arm in gear (it’s a workout!) Spiralize all the zucchini, yellow squash, and carrots. Once you have the ribbons, heat a non stick pan to about medium heat, add the olive oil, and saute the ribbons until slightly tender (about 5 minutes).

While still in the pan, add the pesto by tablespoon until you reach a level where the “noodles” are coated with the pesto. Grate some extra Parmigiano Reggiano over the top, maybe sprinkle a few more red pepper flakes over top and I’m telling you, you’ve got a winner!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s