Do you own a spiralizer?
In my opinion, spiralizing is a hot kitchen trend right now. (Did I just create a new verb, spiralizing? My auto correct doesn’t recognize it?) Maybe it’s because we’re always trying to cut back our carb intake. Maybe it’s because we’re always looking at ways to eat more veggies. Maybe it’s because…..when you find a good spiralizer, it’s just so much fun to use.
You can spiralize firm fruits (like oranges, lemons and peeled pineapples) and vegetables . Zucchini, sweet potatoes, white potatoes, cucumbers, butternut squash, beets, carrots, and even onions. You can use the spiralized veggies to add to pasta dishes or to salads. (or to even make curly fries). I previously purchased a (cheap) handheld spiralizer that I never used. It was hard to hold and downright dangerous. These things have pretty sharp blades. I found this 6-bade spiral slice from Paderno at Johnnies. What a difference! This things spiralizes like a pro, 6 blades of varying sizes.
This spiralizer comes with one blade already in place, 2 additional blades in the storage compartment beneath the slider and 3 in a separate storage box. Removing the blades is simple, press the release take located on the back of the blade plate and pull straight up firmly until it snaps out. (You will find all of these instructions, and more, inside the box.) Obviously, the blades are sharp, so be careful when you unpack the box and remember to remove the safety film before using.
I tried two different sized blades for my zucchini, the 2 mm Angel Hair blade and the 3 mm blades which produces a “spaghetti” sized noodle. You might have to experiment to see what size noodle you prefer. I haven’t tried any other vegetables yet, but I am excited about making shoestring curly fries.
There are many recipes available for spiralized veggies. The type of vegetable you use and the size of your “noodle” will determine cooking times and method. Some vegetables won’t even need cooked before eating. Again, you might have to experiment to see what you prefer.
My family loves pasta. So, for the time being, I will probably do a mix of spiralized noodles and regular pasta. I will give them time to get used to the texture and flavor or something different.
1/2 lb. Dried Spaghetti
1 lb. of Ground Beef
2 Garlic Cloves, minced
1 (14 oz.) can of Crushed Tomatoes, preferably San Marzano
1/2 cup White Wine
1/3 cup Sun-Dried Tomato Pesto
1 Roasted Red Pepper, chopped
salt and pepper
1/2 teaspoon Crushed Red Pepper Flakes
1/2 cup Grated Parmesan Cheese
2 Zucchini, spiralized
2 Tablespoons Olive Oil
Zest of 1 Lemon
Fresh Mozzarella Cheese for Topping
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and return to the pot.
Heat a large skillet over medium. When the skillet is just smoking, add the ground beef and brown, breaking it up as it cooks. Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes, wine, pesto, roasted red pepper and 1/2 cup water. Increase the heat to high and bring sauce to a simmer. Cook for about 10 minutes or until the sauce has thickened slightly. Season with salt, black pepper and red pepper flakes to taste. Remove the sauce from the heat and stir in the parmesan.
Toss the hot pasta with the spiralized zucchini, olive oil and lemon zest. Break the mozzarella over the pasta and serve.