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Sharp Health News

No-noodle ‘pasta’ (recipe)

Sept. 12, 2017

No-noodle ‘pasta’ (recipe)

Looking for a hearty but simple no-oven dinner? All you need are crisp, fresh vegetables and a spiralizer.

A spiralizer cuts vegetables into long, thin strips — transforming them into “noodles” that can fool the fussiest eaters. To get the best results, choose vegetables with a large surface area, such as zucchini, cucumbers and carrots.

Prep your vegetables by cutting off the ends, creating a flat surface on each end. Once finished spiralizing, you can chop up the leftover pieces to use later in a smoothie or omelet.

Additional vegetables to try in your spiralizer include:

  • Sweet potatoes
  • Parsnips
  • Broccoli stalks
  • Bell peppers
  • Onions

Spiralized Pesto
Spiralized Pesto “Noodles”

Add cooked chicken or shrimp for protein.
Yields 2 servings

2 medium zucchini
2 tablespoons pesto sauce
1 tablespoon Parmesan cheese
1 handful cherry tomatoes, cut in half
1 tablespoon toasted pine nuts (optional)
1 tablespoon chopped sundried tomatoes (optional)

Directions
Spiralize the zucchini. Combine all ingredients in a bowl. Enjoy cold, or to enjoy this dish warm, toss zucchini and pesto sauce in a pan over low heat for no more than 5 minutes to ensure the zucchini “noodles” keep their form.

Spiralized Peanut “Noodles”
Add cooked chicken, tofu or shrimp for protein.
Yields 2 servings

1 large cucumber
2 large carrots
2 tablespoons peanut sauce*
2 tablespoons green onions, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon peanuts, chopped

Directions
Spiralize the cucumber and carrots. Combine all ingredients in a bowl. Enjoy cold.

*If the peanut sauce is too thick, use a small amount of water to thin to your preference.

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