I finally got around to using the spiralizer I bought a year ago and now I’m kicking myself for waiting so long. My first foray into using the spiralizer was to make this zucchini spaghetti which got rave reviews from my husband.
A spiralizer is a small kitchen gadget that makes it easy to cut fruits and vegetables into long, thin slices the size of spaghetti or other noodles.
This zucchini pasta recipe is a welcome addition to my roster of summertime recipes. Not only is this zucchini spaghetti tasty, it’s also a good way to add more vegetables to your diet.
While I’m not a fan of having too many kitchen gadgets due to a lack of storage space and the cost, the handheld one I purchased is a worthwhile investment, in my opinion. It’s not much bigger than my fist and came with a price tag of under $10. There are also bigger counter-top models available.
If, like me, you haven’t used a spiralizer before, the authors of 150 Best Spiralizer Recipes, Marilyn Haugen and Jennifer Williams, offer the following tips for best results.
- Choose thick, firm, straight vegetables and fruits.
- Use produce without a pit or a large quantity of seeds. For those with seeds, such as cucumbers, the thinner they are the better they will spiralize.
- Always use fully ripe vegetables and fruits, unless otherwise indicated in the recipe.
- Use the best quality fruits and vegetables that you can get, usually local and in-season.
- Wash all produce and make sure it is dry before use.
- Position your vegetable or fruit as straight as possible in the spiralizer.
- After washing the spiralizer, dry the blades carefully to prevent rust.
- Be careful when cutting produce and when cleaning the cutters, the blade edges on a spiralizer are very sharp.
150 Best Spiralizer Recipes includes recipes for salads, soups, main dishes and sides featuring many fruits and vegetables. I’m looking forward to trying more of the recipes including the many that are gluten-free.
Easy lentil marinara with zucchini spaghetti
Spiralized foods are so popular they can be bought in grocery stores. If you want fresh, however, you are best to make at home.
Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher’s permission.
This deeply flavored and hearty lentil marinara is served over light zucchini noodles. Best of all, you can make the sauce ahead of time and then just reheat it, spiralize your noodles and serve on a busy weeknight.
Makes 4 servings
Tips
For best results, use French green (Puy) lentils. They will stay firmer when cooked and have a nuttier flavor, which adds interest and depth to the marinara sauce.
The lentil marinara can be made ahead and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat before using. Spiralize the zucchini and cook it just before serving.
Ingredients
1 cup dried French green lentils (Puy lentils), rinsed
3 cups water
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cans (each 14 oz./398 mL) diced tomatoes, with juice
2 tbsp minced reconstituted sun-dried tomatoes
1 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried thyme
Kosher salt (optional)
Freshly ground black pepper (optional)
6 zucchini, ends cut flat
Freshly grated Parmesan cheese (optional)
Method
1. In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or until lentils are tender. Drain.
2. In a large skillet, heat 1 tbsp. (15 mL) oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.
3. Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened. Add lentils and cook, stirring, for 5 minutes.
4. Meanwhile, using a spiralizer, cut zucchini into thin strands.
5. In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2 to 3 minutes or until cooked to desired tenderness.
6. Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).
- Helen Lammers-Helps