As part of my 80/20 Diet I try to eat healthy most of the time, and therefore I am always trying to find great new recipes that are healthy but that also taste delicious. Now believe me, I very much like my carbs. I could never be one of those people that cuts out carbs from their diet altogether (for example I couldn’t live without my daily porridge) but I do try to limit my carbohydrate intake at dinnertime on my healthy days. Now what if I told you that you could eat as much pasta as you wanted without the carb guilt? Yes it’s true; let’s talk about Zucchini ‘Pasta’ shall we!
I was first introduced to the concept of zucchini pasta a few years ago by my good friend Tanya; a raw food guru who blogs over at Better Raw. As a raw foodie, Tanya had this amazing spiralizer machine at her house that turned zucchinis / courgettes super quickly into spaghetti! Ok so it is not really pasta but it is an amazing low carb substitute.
Over time I kept seeing zucchini noodles pop up on blogs, so I decided I needed to get myself a similar clever little gadget so I could make my own zucchini pasta. I found this great Gefu spiral cutter on Amazon (link) and for £21.69 and it has been one of the best kitchen purchases I have made in a while!
So let me tell you how to make Zucchini Pasta in no time! First up you need to wash the zucchini. Now I leave the skin on my zucchinis, as I don’t mind the green colour plus it actually contains a load of fibre and nutrients but you can peel it if you don’t want it to look green and more pasta-like. Then I simply slice off the bottom of my zucchini and place it into my spiral cutter. I twist and twist and tada beautiful thick spaghetti looking ribbons will come out (whilst simultaneously discarding the seedy core in the middle). This spiral cutter can actually be used from both ends – the stripes on the side show you which side will give you thinner or thicker noodles.
If you don’t want to invest in one of these spiral cutters you can also make zucchini pasta with a julienne peeler, a mandoline or if you want to practice your knife skills, you can even finely slice the zucchini in ribbons by hand.
Once you have your beautiful zucchini pasta (I normally use about 1 or 2 medium sized zucchinis per person) there are lots of delicious ways to enjoy them! You can have them cold and raw (as part of a crunchy salad), you can quickly stir fry them with a tiny bit of oil or you place them in a microwave safe dish and heat them for about 2 minutes until they are warm and then serve them with for example your favourite pasta sauce! Do watch the ‘spaghetti’ closely when heating because you don’t want to overcook them, they will become soggy! You want them warm but still with a nice ‘al dente’ crunch ;)
I am now hooked and absolutely love eating zucchini pasta because it is such a great way to have a healthy, filling delicious low carb lunch or dinner. Soon I will share some more recipes on how I like to eat my Zucchini Pasta!
Is Zucchini ‘Pasta’ something you’ve heard of before, or would be keen to try?