As many know, I am on a wheat free diet for medical reasons so often I find myself having to come up with substitutes for my dishes. Im Italian so I love pasta dishes, but Ive never really liked the taste and texture of pasta…its too bland and gummy. Enter veggie pasta. Veggie pastas are when you use a vegetable to simulate the pasta in your dish. Its far more healthy than the carb rich noodles and I find it much more tasty. The easiest to prepare and most popular is spaghetti squash. The large gourd is cheap and all you have to do is cut it in half, boil it and then scoop out the meat with a fork and it will fall out like noodles.
Cool huh? I use this all the time when I need spaghetti noodles and frankly I like it more than regular spaghetti. Its got a more firm texture and a flavorful nutty taste. Im a big fan of just tossing the noodles with some olive oil and garlic then sprinkling with some fresh Parmesan cheese.
One of my recent discoveries has been the use of zucchini as noodles. All you have to do is take a zucchini and cut the ends off and peel the skin. Then using a potato peeler slice long even strips of the zucchini. About 2 average sized zucchinis makes enough for one serving.
Heres my 12seconds video of how to make the noodles
Cooking Lesson 1: How to make zucchini noodles in 12 seconds! on 12seconds.tv
Once you have a big pile of zucchini noodles you can either quickly boil them our lightly saute them in oil. Be careful not to cook them too long or they will become soft and mushy. All you need to do is get them nice and hot, any longer than that and they will loose their noodle-like texture. I really like using them in a chili and soy stir fry but you can use them in any recipe that calls for flat noodles. So enjoy the healthy and delicious taste of veggie noodles!