Can we talk about fun little kitchen gadgets for a moment. I absolutely love using the Paderno Spiralizer there are so many unique ways to use it and create some pretty fantastic vegetable dishes. Using this neat little gadget creates the most beautiful long spirals or flat fettuccini like shapes. Vegetables from zucchini, eggplant, sweet potato and yes even onion can create these beautiful spirals of veggie fun. I mean just look at that deliciousness!
I like to use zucchini every once in a while as a healthy substitute for pasta and increase my veggie intake. My husband was a BIG sceptic of using zucchini to substitute for pasta. I mean pasta is our go to comfort dish and nothing could ever replace that, or could it?? Let’s just say he was pleasantly surprised with the taste of this veggie packed meal.
The al dente texture of the zucchini noodles and the creamy rustic flavor of the bell pepper sauce makes for one amazing low calorie vegetarian dish.
Zucchini Noodles Ingredients:
- 3 roasted red and yellow peppers jarred (I use Mezzetta)
- 1 Tablespoon extra virgin olive oil
- 2 ounces of Feta Cheese
- 1 Teaspoon sea salt
- 2 Tablespoons of extra virgin olive oil
- ½ Cup minced yellow onion
- 2 Cloves garlic, minced
- 1 Teaspoon sea salt
- 3 large zucchini, ends cut off and spiralized or cut into ‘noodles’
Directions:
Spiralize the zucchini, I use the Paderno Spiralizer.
Add the roasted bell peppers to the blender with the Feta, Salt and Olive Oil. Blend until smooth.
Heat a large deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic – sauté for a minute or two. Add the sea salt and zucchini noodles to the skillet and sauté. Just as the zucchini noodles begin to soften, about 3 minutes add the sauce and cook just until the sauce is heated.
Serve immediately with grated parmesan, extra feta cheese, and freshly ground black pepper.
Adapted from GI 365