Veggie noodles, or “vegetti” as its commonly called, is growing in popularity. In most cases these noodles are used as a replacement for pasta. I love to cook with veggeti because you don’t feel overly full after you eat and the dish still tastes decadent without all the carbohydrates. If you have a gluten sensitivity, Celiac Disease, or are just trying to cut back on carb intake, these noodles are awesome. Add a delicious sauce, and your Italian dinner is good to go.
How to make your veggie noodles:
We currently have this Vegetti Spiralizer from Amazon that works well. It’s not perfect, and each zucchini really needs to be small and skinny for it to work right, but we like it.
We have this one on our wedding registry and I think it will be much, much better.
Your noodles will turn out like this after “spiralizing”:
Add a couple of tablespoons of butter, coconut oil or ghee to your pan and saute the noodles for about 5 minutes (or less) until tender. You don’t want to overcook the noodles or else they will get watery, turn to mush, and have the wrong consistency.
Add your sauce (we used ground beef and a jar of marinara):
And that’s it. Easy, healthy, Italian cuisine.
- 5 zucchini squash - red and/or green
- 1 jar of your favorite marinara sauce
- 1 lb ground beef, turkey, or chicken
- 2 garlic cloves (minced)
- 2 tbsp butter or coconut oil
- Salt and pepper to taste
- Heat a large saute pan on medium heat
- Brown meat then add garlic and saute for 1-2 minutes
- Turn down heat, add marinara sauce to meat and stir until warm
- While meat is browning, heat small stock pot and add butter or oil
- Saute zucchini noodles for 5 minutes, no longer, or else the noodles will become mushy and water-logged
- Serve noodles with marinara sauce
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