My body has informed me that it really would like some spaghetti. Seeing as it's my favortie meal, I decided to comply. My first thought was, "ummmm....so what do I do about the noodles?"
DING! DING! DING! In my hoarding-wisdom I had purchased one of those groovy spiral noodle making thingy muh-jigs. Now all I needed was some squash and zukes. BAM!! It's summer time, so these veggies are everywhere.
(If you don't know what I'm talking about, here's a snazzy picture of my
handy-dandy noodle muh-jiggy..)
Honestly, this machine is really fun to use but annoying to clean. However, the pro's outweigh the con's. You can make a ton of noodles and simply freeze them for later. If you don't over cook them, they hold up as well as spaghetti itself.
Next, Be creative!! Don't be afraid to mix and match ingredients in order to surprise your pallet. I know that I get bored easily (my pallet that is). However being creative and playing with your food will make this journey not only bearable but FUN!! Pinterst has about 1 gazillion ideas, so being creative shouldn't be a challenge. I'll post a recipe or two at the end of this post to get you started.
Finally, if you do find some good recipes, please share them with me. I love cooking (hate cleaning) and enjoy being challenged in the kitchen. Also remember my saying as you whip up some tasty treats for you and fam...
"ATTRACT the Eye, IMPRESS the Imagination, AWAKEN your Senses"
Zucchini Noodles with Creamy Avocado Pesto
Borrowed from http://www.eatyourselfskinny.com
INGREDIENTS
- 6 large zucchini, spiralized
- 1 Tbsp olive oil
For the Sauce:
- 2 ripe avocados
- 1 cup fresh basil leaves
- 3 cloves garlic
- ¼ cup pine nuts
- 2 Tbsp lemon juice
- ½ tsp. sea salt
- 3 Tbsp olive oil
- Cracked black pepper, to taste
INSTRUCTIONS
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7
Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
Borrowed from EAT YOURSELF SKINNY
www.eatyourselfskinny.com
Serves: 6 Servings
INGREDIENTS
8 oz. Signature Kitchens spaghetti- 2 medium zucchini, spiralized
- 1 Tbsp Signature SELECT olive oil
- 3 cloves garlic, minced
- 2 cups fresh or frozen peas, thawed
- 1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
¼ cup freshly grated Parmesan cheese*4 slices Signature Farms bacon, cooked and crumbled- (don't use this part)*
For the Sweet Basil Vinaigrette:
- ½ cup fresh basil leaves
- 2 Tbsp white wine vinegar
- 2 tsp. Signature Kitchens Dijon mustard
- 2 tsp. Signature Kitchens clover honey in the raw
- 1 tsp. minced shallots
- ½ tsp. salt
- ¼ cup Signature SELECT olive oil
INSTRUCTIONS
Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.- While the water is boiling this is when you can make the vinaigrette: combine basil, vinegar, Dijon mustard, shallots, salt and olive oil in your blender and blend for about 30 seconds to a minute; set aside.
- In a large skillet over medium heat, drizzle olive oil and sauté garlic, peas and asparagus until garlic is fragrant and veggies are tender, about 3 to 5 minutes. Then add zucchini noodles and cook an additional 1 to 2 minutes.
- In a large bowl toss together
warm spaghetti, zucchini noodles, veggies andParmesan cheesewith the basil vinaigrette.Top with crumbled bacon, serve and enjoy!
