For about two months now, an unopened Crate and Barrel box containing a vegetable spiralizer has been collecting dust on the floor of my guest bedroom. A spiralizer is a trendy new gadget which uses a series of blades to spin soft vegetables into noodles. Since I clearly love to cook (the only logical reason for running a completely income-less blog) one would think this shiny new toy would be utilized right away. But then it arrived and...nah. Too much work. I only ever enter my guest bedroom to grab the vacuum cleaner. Which is about every other day since I live with two dogs and a slob who regularly track leaves, dirt and little sticks all over my floor. So for eight weeks that Crate and Barrel box has sat there staring at me each time I enter that room.
With all the heavy holiday foods looming on the horizon, I finally got the thing out. I don't have a party or a family gathering to attend every day, and there is no reason to eat as if I do. One of my secrets to never gaining weight during the holiday season is to limit treats to the days I have them scheduled. I don't keep a candy bowl out and I rarely eat holiday desserts unless there is a pre-planned occasion where someone has taken the time to bring or prepare something special.
If you don't have a spiralizer, and want to recreate this recipe, the cheapest option is a hand held potato peeler, which makes a great pappardelle out of zucchini and squash. You can always add the Paderno Spiralizer to your holiday list due to its great reviews. Since I own a KitchenAid Mixer, it made more sense to order the attachment, which works great. The whole process from assembly to clean-up is very easy. The fact that it can be used to make curly fries for my meat-n-potatoes husband is a bonus, should I ever tire of vegetable noodles.
I chose to post a primavera recipe on the blog because of how easy it is to pull together. Zucchini and yellow squash noodles take just minutes to cook, while the sauce is versatile and will work with any combination of vegetables.
With all the heavy holiday foods looming on the horizon, I finally got the thing out. I don't have a party or a family gathering to attend every day, and there is no reason to eat as if I do. One of my secrets to never gaining weight during the holiday season is to limit treats to the days I have them scheduled. I don't keep a candy bowl out and I rarely eat holiday desserts unless there is a pre-planned occasion where someone has taken the time to bring or prepare something special.
If you don't have a spiralizer, and want to recreate this recipe, the cheapest option is a hand held potato peeler, which makes a great pappardelle out of zucchini and squash. You can always add the Paderno Spiralizer to your holiday list due to its great reviews. Since I own a KitchenAid Mixer, it made more sense to order the attachment, which works great. The whole process from assembly to clean-up is very easy. The fact that it can be used to make curly fries for my meat-n-potatoes husband is a bonus, should I ever tire of vegetable noodles.
I chose to post a primavera recipe on the blog because of how easy it is to pull together. Zucchini and yellow squash noodles take just minutes to cook, while the sauce is versatile and will work with any combination of vegetables.
Ingredients:
1 onion, halved and sliced thin
1 bell pepper, cut into strips
1 medium carrot, julienned
1/2 cup broth, any variety, plus 1/2 cup reserved
1/4 cup broccoli florets
1/2 cup grape or cherry tomatoes
2 cloves fresh garlic
1/2 cup white wine
salt and pepper to taste
1/2 cup milk, any variety
1/4 cup grated parmesan cheese
1/2 teaspoon each fresh or dried Italian herbs (oregano, basil, thyme, flat leaf parsley)
1 medium zucchini, spiralized
1 medium yellow squash, spiralized
Directions:
In a large saute pan over medium-high heat, cook the onion, pepper, carrot and broth until the vegetables absorb the liquid. Add the broccoli, tomatoes, garlic, wine, salt and pepper, milk and reserved broth. Continue cooking until the liquid reduces by half. Stir in the cheese and herbs. Remove from heat.
Meanwhile, bring a large pot of water to a boil. Add the zucchini and squash noodles. Cook for 2-3 minutes. Remove from heat and pour into a large strainer. Use a pair of tongs to pile the noodles onto a serving dish. Top with the primavera sauce.
Yield: 2 large servings
1 onion, halved and sliced thin
1 bell pepper, cut into strips
1 medium carrot, julienned
1/2 cup broth, any variety, plus 1/2 cup reserved
1/4 cup broccoli florets
1/2 cup grape or cherry tomatoes
2 cloves fresh garlic
1/2 cup white wine
salt and pepper to taste
1/2 cup milk, any variety
1/4 cup grated parmesan cheese
1/2 teaspoon each fresh or dried Italian herbs (oregano, basil, thyme, flat leaf parsley)
1 medium zucchini, spiralized
1 medium yellow squash, spiralized
Directions:
In a large saute pan over medium-high heat, cook the onion, pepper, carrot and broth until the vegetables absorb the liquid. Add the broccoli, tomatoes, garlic, wine, salt and pepper, milk and reserved broth. Continue cooking until the liquid reduces by half. Stir in the cheese and herbs. Remove from heat.
Meanwhile, bring a large pot of water to a boil. Add the zucchini and squash noodles. Cook for 2-3 minutes. Remove from heat and pour into a large strainer. Use a pair of tongs to pile the noodles onto a serving dish. Top with the primavera sauce.
Yield: 2 large servings
RSS Feed