We love spiralized veggies as a pasta replacement. Not only are they super nutritious, they taste so much better. While zucchini noodles aka zoodles are a favorite in the healthy food world, there are so many other veggies you can use as a pasta replacement. Though I love zoodles, sweet potatoes, carrots, red beet, pumpkin, and butternut are good substitutes to create some variation.
Veggie noodles are in fact one of my favorite kitchen hacks to get more veggies into your diet. Have you tried them yet? What are your favorites?
Ingredients (serves 2)
4 cups butternut (or pumpkin), ribbons or spiralized (scroll down for more info)
1.5 cup fresh green beans cut into bite-size pieces
2 cups halved cherry tomatoes
3 cups fresh shredded spinach
1-2 clove of garlic minced
1/2 cup chopped onions
1 tsp dried oregano
1/2 tsp dried thyme
1-2 tbsp balsamic vinegar
Black pepper and sea salt to taste
1/4 cup pumpkin seeds, raw or toasted
2 tbsp grated Parmesan cheese or nutritional yeast for vegans
Instructions
- Slice the butternut or pumpkin into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler. The easiest way to use the vegetable peeler is when you hold the butternut or pumpkin down on a flat surface. A vegetable peeler will make flat fettuccine-like strands while a spiralizer (or julienne peeler) will make spaghetti-like strands. We made fettuccine strands because they are the easiest when using butternut or pumpkin.
Click here for more info on how to spiralize veggies.
- Heat cooking oil over medium heat. Sauté onion and garlic for 2 to 3 minutes. Add cherry tomatoes, green beans, oregano, thyme, balsamic, salt, and pepper. Stir well and reduce heat. Cover and cook for 10 to 15 minutes.
- In a separate pan or wok, cook butternut or pumpkin fettuccine (or spirals) with a little oil and black pepper until soft.
- Add spinach and sauce to the cooked butternut/pumpkin pasta. Cook until heated through
- Optional: finish with Parmesan or nutritional yeast.
Bon Appétit
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