Veggie “Noodles”

Veggie Noodles | Domesticated Academic

These veggie “noodles” are hearty enough to hold sauce, super easy to make, and can add some extra servings of veggies in your diet! Spring is here, produce is showing back up at the farmers market and we’re all eating lighter, a bit healthier, and enjoying the longer days with endless sunshine.

Veggie Noodles | Domesticated Academic

I had seen Skinnytaste making some amazing veggie noodles with her fancy gadget. A search on the all knowing Internet revealed I had several choices in gadget and I chose to buy the $10 solution–I’m not that hardcore and who knows what else I can do with it?

Veggie Noodles | Domesticated Academic

I bought the OXO Good Grips Julienne Peeler and hit the grocery store for some carrots and zucchini for noodle magic. To put this in one word: IMPRESSED. This gadget made me beautiful noodles in no time flat. Two standard sized carrots and one small zucchini yielded about two cups of noodles. I blanched them for about two min. to heat them through and put some of my favorite healthy sauce on them.

You’ll need:

yields about 2 cups noodles

  • 2 medium to large carrots, peeled
  • 1 medium zucchini, washed
  1. Using the Julienne peeler, hold the veggie down on a cutting board and fun the length of it with the peeler. Remove the noodles, breaking them up if they’re attached to each other.
  2. In boiling water, blanch for two minutes (maybe three at most) to soften the noodles and heat through.
  3. Strain in a colander to remove water.
  4. Serve hot with your favorite sauce!
  5. Tip: I made a large batch and also cooked 1/4 lb of spaghetti, cooking the veggie noodles with the pasta the last few minutes. I ate less of the real pasta, more vegetables and didn’t notice what I was missing: carbs and cals!

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One thought on “Veggie “Noodles”

  1. Pingback: Balsamic green beans & cherry tomatoes w parm | Domesticated Academic

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