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Spiralized vegetables. What an easy and delicious way to cut out some of the processed carbs and add in some extra nutrients! It's so easy to do and they cook up so quickly that you can have healthy and delicious weeknight dinners ready in minutes. I could literally eat zucchini noodles or sweet potato noodles every day and be a happy camper.
You've got a couple good options for spiralizing depending on the type of vegetable you're using. For softer vegetables (like zucchini), a hand held peeler version like this one from Amazon (affil) works great. For harder vegetables (ie a sweet potato), or if you are doing a large amount, a crank-turned spiralizer is optimal, like this one that we LOVE from Amazon (affil). The hand-held one is great for smaller amounts and easily peeled vegetables and it is easy to clean. The crank-turned sprializer is awesome because it comes with a variety of blades for different shapes and sizes. The down side is it's a little more difficult to clean, but still not terrible as most of it is dishwasher safe.
For pasta-like veggie noodles, simply sauté in some olive oil for a few minutes until cooked through. Season and serve in place of noodles in your favorite light pasta recipe. Some of our favorite recipes to sub in zucchini or sweet potato noodles for are this Power Green Pasta, Brown Butter Radiatore and this Kale & Spinach Penne with Cream Pesto. Our go to recipe designed for sweet potato noodles from the get-go is our Sweet Potato Noodles with Broccoli and Bacon.
For spiralized fries, season with olive oil, salt and pepper and bake at 400 degrees for about 20-25 minutes depending on the vegetable.
3 T butter
2 cloves garlic - minced
1 lb tail-off, peeled and deveined shrimp
1 T lemon juice
1 1/2 c. baby kale - chopped
2 zucchinis - spiralized
1 T fresh basil - finely chopped
1/4 c. chicken broth
parmesan cheese & freshly ground pink peppercorns (affil) for topping
Melt butter in a large non-stick skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and lemon juice and cook for 1-2 minutes per side or until just pink and curling. Remove shrimp to a plate and set aside.
In the same skillet you used for the shrimp, add kale and zucchini noodles. Sauté for 3-4 minutes add the basil and cook another 30 seconds. Add chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes or until the liquid reduces by half. Stir the shrimp back in and turn off the heat. Serve topped with freshly grated parmesan and pepper to taste.
Time: 20 minutes