Right around now summer squash starts to make itself a staple in the AHO box. Spring and summer usher in an abundance of beautiful vegetables, but can also bring the challenge of discovering new and interesting ways to eat them. Pasta and rice dishes are sometimes the obvious choice for cooking up a lot of veggies, but for those of you are eating gluten free or who simply want to reduce carbs in your diet, replacing traditional noodles with veggie noodles is a fabulous option. And it’s easy too!
What you want to have handy:
A noodle making tool: a spiral slicer is a good and inexpensive option, but a traditional peeler or mandolin slicer will work too. When in doubt you can also always just use a good sharp knife.
Noodle friendly veggies: great options are summer squash (zucchini, yellow squash), beets, jicama, carrots, parsnips, and even broccoli and cauliflower work too. Use the stems as a fettuccine pasta replacement, or shred or chop the florets to make a rice or macaroni noodle replacement.
Things to keep in mind:
Veggie noodles save time. You won’t need to boil water to cook them, but speaking of water, be sure to choose veggies that have a lower water content. Veggies like eggplant might not be your best option, as our tests proved them to be a bit too soggy when spiraled or peeled. Cucumbers are an exception, but you’ll want to remove the seeds first.
Ready to get started?
No pasta, no starch needed. All of these recipes are made with only with veggie noodles!