I have a confession, I am in love with a kitchen gadget. No, it’s not a Vitamix and yes, I know it’s weird but stop rolling your eyes and listen up. I’ve never felt like that about a utilitarian thing, on the contrary. I once made an ex-boyfriend return an electric toothbrush he got me for Christmas and exchange it for something frilly and not practical. But I digress… My new kitchen toy is a vegetable spiralizer. I first lay eyes on it in a William Sonoma catalog. You know how they just seduce you with pictures of deletable foods and recipes into ordering the next gadget, which you don’t really need, and the next sauce, which you will not use more than once? Well, they seduced me enough to make me want to run out to a local William Sonoma store to buy the spiralizer. It was totally worth it!
I’ve been creating the most amazing zucchini pasta ever since, impressing my husband, friends and dinner guests, who, gasp!, compared my dish to something they had made by a fancy french chef. Me! Imagine that! Few years ago I couldn’t make anything remotely edible. In my humble opinion, anyone who wants to clean up their diet should own one. It’s been a hit with the gluten free, raw foodists and Paleo followers for a good reason since making vegetable dishes is a snap, super adaptable and taste fantastic with lots of different ingredients. Replace carb-y pasta with raw veggie-licious noodles and your ass will thank you.
I’ve bought a few for my foodie girlfriends as gifts. Ugh, I’ve turned into the dreaded friend who gives kitchen toys as birthday gifts. Sorry friends!
You can really get your creative juices flowing with this baby. Zucchini pasta? Check. Coleslaw, curly potato fries (kids love it), extra fancy cucumbers and radish garnish? check and check. Here is a recipe to get you started, it makes an amazing lunch or dinner and trust me when I say that it’s fancy enough to serve at your most civilized dinner parties.
- 2 tbs olive oil
- 2 green zucchini large
- 1 red onion chopped
- 2 cups shiitaki mushrooms sliced
- 2 garlic cloves minced
- 2 cups butternut squash peeled & cubbed
- 1/3 cup Parmesan cheese shredded
- pinch red pepper flakes
- 2 tbs fresh chopped parsley
- salt & pepper to taste
Preheat the oven to 400ºF. Place the cubed butternut squash on a cookie sheet and drizzle with 2 tablespoons of olive oil. Roast for about 25-30 minutes or until soft. In the meantime, trim the ends of the zucchini and run it through the fines grates of a spiralizer (no need to peel), set aside. Heat 2 tablespoons of olive oil and caramelize the onion on a slow heat, about 10 minutes. Add sliced garlic, red pepper flakes and shiitaki mushrooms and cook about 4 minutes until mushrooms are soft. Add zucchini noodles, cook stirring occasionally about 3 minutes until just tender but not soggy. Add the butternut squash, season with salt and pepper and stir in parmesan cheese. Transfer to plates and sprinkle with parsley.