Christmas came early to my house last week when I was the proud recipient of a Spiralizer. It was a gift to me, from me. I call it a gift to my health as I'm working to rid my diet of gluten. I do miss pasta at meals sometimes. Pasta is such a versatile player to hold interesting sauces and sides. Sauce in a bowl by its lonesome somehow isn't quite as enticing, and yes, I know there's gluten free pasta, but I wanted to try some other unprocessed options.
Enter the Spiralizer! I'm not getting paid by them, and I did pay for my Spiralizer all by myself, so I won't infomercial you, but google it, and you'll be mesmerized by the applications - sweet potato fries, cole slaw, beet rings, and most importantly, pasta. Well fake pasta. Vegetable pasta.
It does give you the look of a long pasta noodle, but it's all vegetable, or in my case, zucchini. I doubled down with some carrot for added benefit, not to mention color. You can also add shrimp or another protein to round things out.
I put my seaweed pesto on my first batch of zoodles to make this an uber healthy dish, containing a whole gaggle of good for you antioxidants, magnesium, iron, folate, iodine, vitamins as well as calcium. So come for the health, but stay for the taste.
Zucchini Noodles with Seaweed Pesto
- 2 large zucchini
- 2 carrots
- 1/2 white onion, diced
- 10 shrimp cooked and chopped
- Seaweed pesto (recipe here)
- 1 tablespoon coconut oil
- Spiralize zucchini or cut into thin strands. Use a grater to create strips of carrot.
- Place oil in a large skillet and when hot, sauté onions until translucent. Add zucchini and carrots. Use tongs to gently toss. Cook 3-4 minutes until it just begins to soften. Don't overcook them or they're turn to mush.
- Place noodle mixture in a bowl. Water may have released and if so, drain it and then add the pesto and shrimp. Toss and serve.
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Want more vegetable noodle options? Try one of these.
And speaking of NOT talking about infomercials, I have to tell you about another great addition to my kitchen besides the Spiralizer. Again, nobody's paying me here, but I did get me some samples to try out and now they're a staple in my kitchen.
I've been trying to reduce the number of paper towels I use in the kitchen. Paper towels are so wasteful, but when you cook as much as I do, it's hard not to use them all the time. So I happily accepted a collection of Norwex kitchen towels to test out. They're super absorbent microfiber cloths that can absorb 7 times their weight in water. You don't need to use any cleaning sprays with these products - just a little water. They're even self-cleaning with an anti-bacterial agent that inhibits odors and mildew from growing. I've been using them to clean counters, dry dishes and even clean up water spills off my hardwood floors.
They also have a fruit and veggie cleaner and a window cloth (that I used to get a streak free shine on my hard to keep clean fridge). My baker friends will love the mesh dish cloth that gathers up flour like nothing I've ever seen. It really is pretty remarkable and I love that I don't have to use any chemical cleaners and my paper towel bill is being greatly reduced - all of which add up to being good for the environment. To get more info on their product line and benefits, go to this website for more info or check out the facebook page here. You'll thank me later.
*I received complimentary Norwex towels, but all opinions are always my own.