January 9, 2018
Trying to boost your veggie intake? Try swapping spiralized raw veggie “noodles” for your regular pasta. Ribbons of zucchini, sweet potatoes and beets cook in about the same time as fresh pasta, and make a more nutrient-dense, flavourful and gluten-free option.
Of course veggie noodles are great in more than just pasta dishes—they make quick and interesting salads and slaws, and are delicious tossed with peanut sauce and leftover roasted chicken for a quick lunch or dinner. But pasta is familiar, and you can experiment with different veggies and sauces—zucchini goes well with a classic tomato sauce, for example, and beets are delicious with goat cheese, just as they are in salads. Most vegetables pairs well with some garlic, sautéed mushrooms and cream, browned butter and a handful of freshly grated Parmesan, or a cooked, crumbled Italian sausage and some simple tomato sauce.
You can cook any kind of veggie noodle—which are simply raw veggies, cut with a spiralizer— as you would cook dry pasta. Boil them in a pot of salted water only for a few minutes, until they’re just cooked through, keeping in mind that sturdier vegetables, like carrots, will take a bit longer than more delicate zucchini. Drain and toss with your favourite pasta toppings.
Alternatively, let the heat of a large skillet do the work—this way, you can cook any meat, veggies or sauces you’d like to toss the veggie noodles in, and let them cook right in the skillet, tossing with tongs to ensure they cook through evenly. (If you’re working with sturdier veggies and want to speed things up, cover with a lid for 2-3 minutes to help them steam through.)
Once you get going, you’ll think of new combinations yourself—it’s a great way to get a simple, veggie-heavy dinner on the table in less time than it takes to hit a drive-thru. Here are a few recipes to get you started—you can find all these spiralized veggie “noodles” in clamshells in the refrigerated area of the produce section.
Bread & Butter Zucchini Pickles
Curried Sweet Potato Latkes
Balsamic Beet Noodles with Goat Cheese & Walnuts
Veggie Slaw with Peanut Sauce
Scalloped Sweet Potatoes
Butternut Squash Noodles with Spinach & Mushrooms
Zucchini Noodle Carbonara
Zucchini Noodle Parmesan
Carrot Pasta all'Amatriciana
I’m definitely a multitasker—even in the kitchen. With a family of three, we often have extra, which I try to pack up and put away...
The foods we eat are more than just fuel for the body. They can be powerful allies in our overall health.
I’m all for cooking from scratch as often as possible, but also maximizing time in the kitchen.