The Un-Pasta: 3 Guilt-Free Spiralizer Recipes

Some of my favorite dishes are made with pasta noodles. The unfortunate part is that noodles are full of heavy carbohydrates, which my hips, tummy, and thighs don’t agree with! Then I discovered one of the greatest kitchen gadget inventions ever, the spiralizer! The spiralizer turns any of your favorite firm veggies into Zoodles (noodles)! Here are some yummy, healthy, recipes to try out with the spiralizer.

Shrimp Scampi Basil Zoodle

Ingredients 

• 1 medium zucchini, zoodled
• 2 Tablespoons olive oil
• 3 jumbo shrimps, shelled and deveined
• 1 Tablespoon minced garlic
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup dry white wine
• 2 teaspoons freshly squeezed lemon juice
• 1 shallot finely diced
• finely chopped basil, for garnish
• pepper and salt to taste

Directions

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1. Using a spiralizer (medium blade), spiralize the zucchini into thin, noodle-like strands
2. In a large sauté pan over medium-low heat add olive oil, garlic and crushed red pepper flakes
3. Let cook for 1 minute while stirring
4. Add the shrimp to the pan to cook them, stirring as needed, until they are cooked throughout and pink on all sides
5. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan
6. Add white wine, lemon juice and diced shallots to the pan and cook for 2 minutes
7. Then add the zucchini noodles and cook stirring occasionally for 2 minutes, until zoodles have softened but are still crisp
8. Add the shrimp back into the pan and stir with the zoodles
9. Season with salt, pepper and basil and serve warm

Spicy Tomato Rainbow Zoodles

Ingredients 

• 1 egg
• ½ carrot, spiralized
• ½ zucchini, zoodled
• ½ cup Napa cabbage, shredded
• ½ garlic clove, minced
• 1 Tablespoon pine nuts
• 6 cherry tomatoes, sliced in half
• arrabiata sauce
• salt and pepper to taste

Directions 

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1. Using a spiralizer (medium blade), spiralize the ½ zucchini into thin, noodle-like strands. Do the same to the ½ carrot and set aside.
2. Place a large saucepan over medium-low heat and add a drizzle of olive oil, minced garlic, cherry tomatoes and napa cabbage.
3. Let cook for about 2 minutes.
4. Add the zoodle.
5. Place a separate small sauce pan on high heat and crack your egg to cook it sunny side u
6. Once your vegetables have softened, put the pan on low heat and toss in the pan with arrabiata sauce and pine nuts.
7. Remove from heat and serve with the egg on top.

Avocado Edamame Sesame Zoodle Salad

Ingredients 

• 1 medium zucchini, zoodled
• 2 green onions, sliced
• 1 cup edamame
• ½ avocado, cubed
• oriental salad dressing of your choice
• finely chopped basil, for garnish
• salt and pepper to taste

Directions 

1. Use a spiralizer (medium blade) to spiralize the zucchini into thin, noodle-like strands.
2. Place in a large salad bowl.
3. Add the shelled edamame, cubed avocado, green onions and salad dressing to the bowl.
4. Toss like a salad.
5. Serve on a plate and sprinkle the finely chopped basil on top for flavor.

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