“Better late than never, right?”
That’s what I told myself in TJMaxx last week after I picked up a Vegetti for the low price of $9.99. If you have two eyes and at least one social media account, I’m sure you’re aware of the growing “zoodle” (aka zucchini noodle) trend. There’s even whole websites and cookbooks devoted solely to all things spiralized!
What I’m saying is, this trend isn’t exactly “new”, but rather I’m just really behind. Like, if we are talking in terms of diffusion of innovations theory (shoutout to you Dr. Cotwright and FDNS4660), I’m preeeeetty sure I’m what you would refer to as a “laggard”. I wasn’t convinced. I liked my zucchini, squash and sweet potatoes good enough already, thank you. I’m not much of a pasta fan, so there was no need for a “low carb alternative” to a huge bowl of noodles for me. Another gadget to take up space in my kitchen? Ugh, I’ll pass.
What changed my mind, honestly? The price. I mean, $9.99? Not that I’m dripping in money (I’m currently an unpaid dietetic intern….), but that felt like pocket change. Arguably the best $9.99 I will spend all year.
So, I had the gadget. The next step….what to make?? I’m fairly certain that there are enough zoodle/veggie noodle recipes out there that I could make one a day for two years straight without repeating any. What’s an indecisive girl to do when faced with endless opportunities like that? Turn to Pinterest. I found this recipe and liked what I saw (and I also had most of the ingredients in the fridge), so I zipped into the kitchen to put my own spin on this recipe. Without further adieu, I’m sharing it with you! Rhyming not intended.
- 1/2 - 1 (depending on size) zucchini, spiralized
- 1/2 avocado
- handful raw spinach
- 1 T shredded parmesan cheese
- 1 T lime juice
- water, to thin
- salt & pepper, to taste
- 1/2 T extra virgin olive oil
- Following vegetti instructions, spiralize half of zucchini. Feel free to spiralize all of it if you want more, or if you want to make for leftovers.
- In a food processor or blender, add in the avocado, raw spinach, shredded parmesan cheese, lime juice, water, salt and pepper. Blend together until all ingredients are combined and in a sauce-like consistency. Add in water to thin out to desired consistency.
- Add 1/2 T EVOO to sauce pan on medium-high heat and sautee zucchini noodles until heated through. Add salt, pepper or other herbs/spices for added taste.
- Add sauce in with zucchini noodles, tossing to coat.
- Transfer to bowl and eat!
- I paired mine with simple baked tempeh cubes for some meatless Monday protein, but can't wait to try it out with some shrimp!
So, there ya have it! I truly never crave noodles or pasta of any kind, but I have been thinking of this dish since I made it two nights ago. The creamy avocado sauce doesn’t leave you feeling heavy and worthless like typical alfredo sauces you find with traditional pasta dishes, and you get the bonus of added spinach! Let me know if you try it!
I will most definitely be trying this out because it looks amazing? I do love my zoodles?
Thanks, Rachael! I think you’ll love it š
wowowow can’t wait to make this! vegettis are the new black
And I can’t wait to see your recreation of it!!!