Springtime calls for lighter fare. For Christmas my parents gave me a Spirooli Vegetable Spiralizer and Slicer by Paderno of Italy (They are available on Amazon). I love it! I actually prefer these zucchini noodles I have been eating rather than conventional pasta. There is a trick to these noodles though. When I first began making them I would spiralize them and then immediately top them with sauce. The dish quickly becomes watery when prepared this way.
In my opinion the best method I have found for making the zucchini noodles is to spiralize them, put them in a colander over a bowl, toss them with a little Himalayan or Celtic salt and then allow them to sweat out some liquid. I leave them for approximately 30 minutes and then rinse the salt off, put them in the salad spinner and they are set to eat.
You will be surprised by how good these noodles are…and the spiralizer can be purchased for less than $40! It is a great addition to the kitchen.
While I took all of the preparation pictures, the image at the top of this post is courtesy of a blog I love, Girl on Raw. Her picture is so mouth-watering. To learn more about Girl on Raw click here.
