Let's be honest, growing up in an Italian family I've eaten a ton of pasta in my day. And while I will indulge in my mom's homemade pasta once and awhile, downing a plate of noodles on the regular isn't exactly health-conscious.
Enter the spiralizer, my new best friend in the kitchen. It has been a life-changing kitchen gadget for me and my family. I can enjoy all the flavor, taste and texture of my favorite pasta dishes for a fraction of the carbs and calories while increasing my veggie intake.
If you haven't jumped on the spiralized-veggie bandwagon yet, I suggest you do so soon. The spiralizer creates pasta-like strands out of vegetables like zucchini, sweet potato, cucumbers, and carrots. (The one I use is the: World Cuisine Tri-Blade Spiralizer).
A fun and simple recipe that my family loves is this zucchetti (zucchini noodles) and Turkey Meatball dish.
The trick to totally nailing this dish is to not overcook the zucchini. You want it to be soft without getting mushy.
The lean ground turkey meatballs add protein to the recipe.
I love this easy dish! It's so great as a quick, weeknight option. My family did not miss the pasta one bit especially since I added meatballs. You can leave the zucchini noodles raw if you like your zucchini noodles with a little bite, because when mixed with the hot marinara sauce, they soften up a bit anyway. Alternatively, you can sauté the zucchini noodles over medium heat just until heated through like in this recipe. The longer you cook the noodles, the softer they become.
Trying to cut back on the pasta intake? Trying to eat more vegetables? I can’t think of a better way to incorporate more veggies into your meals.