One of the most well-pinned recipes for spiralizers is to make zuchinni noodles. My husband and I were always intrigued by this for two reasons: does it work, and will I end up liking tomato sauce more so I am willing to cook more for my husband? I am not a fan of spaghetti whereas it is one of my husband's favorites!
This meal has so many recipes to put together. My pasta sauce recipe (with the noodles), the dressing, and the salad that I put together. This was amazing when we mixed the salad with the spaghetti (that might possibly be weird, but we thought it was great!)
My dressing I got from the Post Punk Kitchen, which is my favorite vegan blog, hands down. Isa is just amazing!
Well, here are the recipes!
Note: You can use any pasta sauce that you want here. If you want to simply use canned sauce, go for it! If you have a secret family sauce then use that. Or use mine. Your choice.
Zuchinni Pasta
Preparation 10 Minutes
Cook 10 Minutes
Serves: 2-4
Ingredients:
3 small zuchinni
Prego Fresh Mushroom Pasta Sauce
1 tsp rosemary
2 tsp oregano
1 tbsp basil
1 tsp garlic powder
Julienne the zuchinni, and then put the zuchinni in a pot. Turn the heat onto medium; add the sauce and seasonings.
Note: Use as much or as little sauce as you like. Just remember that as the noodles cook they will release some of their juices so use slightly less sauce than you want.
Keep on medium heat until noodles are cooked to your preference, 5-10 minutes.
Chickpea and Rice Salad
Preparation 10 minutes
Cook 0 minutes
Serves 2-4
1 6 oz bag fresh spinach
1 can chickpeas (garbonzo beans)
1.5 cups rice, cooked (I used basmati rice)
Any other vegetable of your choice! I used some leftover zuchinni, celery, and avocado
Dressing- My husband used italian, which went really well. I used this dressing: http://www.theppk.com/2013/11/quinoa-caesar-salad/ (Seriously, spend some time on that site. It is incredible)
Grab handfuls of spinach and cut into 1/2 inch strips. Toss all ingredients together.
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