Spiralizer -New way to eat more vegetables

One of my favorite stores that I like to go to is William Sonoma. Since I love cooking, I like to explore around the store to see if there are any new gadgets, small appliances or any new cooking tools that I could add to my kitchen. During one of these walks, I saw Paderno Spiralizer. They had it displayed in the store and the sales associates were giving demonstrations. I loved it right away and I knew it was going to become my best friend. Or at least for a little while!

What is spiralizer? It’s a small really simple to use machine that transforms vegetables to noodles. You can even make curly fries or shoestring potatoes! You can also shred carrots and cabbage and slice onions by simply changing the blades (3 blades are included with the machine). 


Ever since I got it, we sure eat a lot more zucchinis! Pretty much any time I would like to make a pasta dish, I replace the pasta with the spiralized zucchini. I have tried bolognese sauce with these noodles, traditional marinara sauce, I even had it with my meatballs. And make no mistake, its delicious! I also use it to make the salads more fun. Think spiralized greek salad! I also made curly fries for the kids, they love it! For some reason my kids see vegetables with different eyes when they are in this spiralized form.

Paderno Spiralizer came with the cook book and I have tried few things from there already but I mainly get recipe ideas from Pinterest or inspiralized.com

This is one of the recipes I came across the other day ( inspiralized.com ), and it turned out to be a winner. I adjusted the measurements a bit though. I made it a little bit more creamy by adding extra avocados, bit more almonds and little less lemon juice.

Mint Pesto Zucchini Pasta With Goat Cheese


2 medium zucchinis

½ cup snow peas

1/2 cup diced scallions

¼ cup crumbled goat cheese (2-3oz)

For the pesto:

2 tablespoon minced mint leaves

1 avocado, peeled, insides cubed

1/2-1 teaspoon minced garlic

zest of 1 small lemon

1.5 tablespoons freshly squeezed lemon juice

3 tablespoons slivered blanched almonds

3 tablespoons extra virgin olive oil

salt and pepper, to taste

Spiralize the zucchinis and put it in the large mixing bowl along with snow peas and scallions.

 Put all pesto ingredients in the food processor and pulse until creamy.


Pour the pesto over the prepared vegetables and mix by using two forks (fluff up with the forks vs mixing so that you do not smash the vegetables).

When you divide up the pasta among the plates, sprinkle some goat cheese on top.




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