I have a new obsession: my spiralizer. I’ve only had it for about a month and I’ve already gotten every penny’s worth of its $39.99 price tag. Just ask Brian what I’ve made for dinner 4 of the last 5 times and he’ll tell you: zucchini noodles and ______ (fill in the blank with whatever other vegetable and/or protein I have in the fridge).
You look at it and think, huge plate of pasta. Then you eat it and think, hmmm looks like pasta, almost tastes like pasta, but I’m not overly full and bloated from all those crazy carbs. That’s because it’s all zucchini aka the Magical Summer Substitute for Pasta. Bonus: it takes just minutes to prepare and cook.
I’ve been experimenting with different sauces and vegetables and will post more versions this summer, but if you want to try making zucchini noodles — and you should, my goodness you should! — then I’d follow this recipe to a T because when I first winged it I had a hard time with portions. That’s cause it doesn’t cook like pasta, absorbing water. So enjoy this one or head to Inspiralized for a whole blog of ideas. (This one was actually adapted from a recipe that Ali did as a guest post on another blog, A Spicy Perspective. PS Ali’s also one of my new favorite instagram accounts to follow. She has a ton of great recipes and while I don’t know her personally, her excitement and energy about the healthy food she makes is infectious.)
Ingredients
- 1 fennel bulb, spiralized
- 3 TBSP olive oil
- 1 TBSP minced garlic
- red chili pepper flakes, to taste
- 12 grape tomatoes, halved
- 1/2 cup cannellini beans
- salt and pepper, to taste
- 3/4 cup low sodium vegetable broth
- 3 medium zucchinis, spiralized
Instructions
- Place a large saucepan over medium heat and add the olive oil. Then, add the garlic and red pepper flakes. (I used a lot cause I like it spicy. Feel free to use some here, then add more later if you’re nervous about how much.) Let cook for 30 seconds then add the tomatoes and fennel.
- Season with salt and pepper then cook for 2 minutes. Then, add the vegetable broth. Cover the pan, lower to a simmer, and let cook for 5 minutes.
- Uncover, add in the beans, and cook for another 2-3 minutes until some of the liquid reduces.
- Add the zucchini noodles and toss around to combine. Stir frequently and cook for about 2-3 minutes until the noodles soften.
- Plate and serve, adding more chili flakes if you like.
Notes
For more spiralizing ideas and tips, check out Ali’s blog: Inspiralized
A Recipe From Jamie Stelter | www.thetvdinner.com
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