Receta Zucchini Noodles with Cherry Tomatoes, the Spiralizer
I said I was going to and I did.
I bought a spiralizer.
For those of you who do not know, a spiralizer is a perfectly unnecessary gadget that makes long strands of varying width out of vegetables. The idea, of course, is that these long strands of vegetables would be the perfect substitute for pasta or even rice (if you then cut up the long strands into very, very small pieces).
I did not, not even for the briefest moment, think that long strands of vegetables would be any sort of substitute for pasta, let alone a perfect substitute.
That doesn’t mean that I won’t happily tuck into a plate of Zucchini Noodle Bolognese or Carrot Noodle Alfredo. It just means that I will acknowledge and accept the dish for what it is.
I stopped pretending when I was 12 (mostly).
So…. Why did I buy a spiralizer you ask?
I was bored with my veggies……
And because it’s fun.
One more thing…. I refuse to call them ‘zoodles’ and I only call them ‘noodles’ because no one would know what I was talking about if I called them ‘strands’ or ‘strings’. And if there are zoodles there would have to be coodles and poodles and spoodles and boodles and…..
Zucchini Noodles with Cherry Tomatoes
Total time: 30 minutes
Ingredients:
- 1 zucchini or summer squash, about 8″ (20cm) long
- 1 large red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, quartered
- handful fresh basil leaves, finely sliced
- 2 tsp olive oil
- To finish:
- 2 tbs good olive oil
- 1 tbs white Balsamic vinegar
Instructions:
Spiralize zucchini into spaghetti strands.
Heat 2 tsp oil in a large nonstick skillet over medium heat.
Add onions and sauté until tender, 6 – 7 minutes.
Add garlic, cherry tomatoes and sauté briefly
Add zucchini, basil and sauté another 3 – 4 minutes, until tomatoes are soft and zucchini is just tender
Remove from heat, add good olive oil, vinegar, toss to combine and serve.
I’ve only used it twice, both times with zucchini (’tis the season, after all).
The first time I just spiralized the whole thing, cooked it briefly and tossed it with pesto.
It wasn’t very interesting and the noodles were rather long…. Probably about 6 feet or at least they seemed that long.
The next time, for this recipe, I paused periodically and cut them so they were a more manageable length.
Plus I added some more assertive flavors.
Now I think I’m on the right track.
I did, of course, get 2 cook books to inspire my spiralizing.
They both have interesting recipes and I’ve gotten wonderful ideas….
But, in all honesty, I can’t recommend them.
Well, let me qualify that by saying I won’t recommend them.
One of them is a bit preachy – with statements like: ‘You will realize that healthy eating can be enjoyable’.
Duh!
And ‘Impose Meatless Monday with this dish…… it’s full of energy boosting nutrients and clean, tasty flavors.’
Impose on whom? Someone who enjoys mindless drivel?
It’s not that I disagree with the sentiments, but I just want the recipes, not the opinions – especially when the opinions are just words meant to fill a space. (I try not to do that, she says, virtuously.)
The other author committed the sin that sends me running, screaming and tearing my hair.
Under the recipe for ‘Garlic Aioli’ (which is like saying basil pesto or tomato ketchup) the author states that: ‘Aioli is basically flavored mayonnaise.’ Then goes on to say that one could ‘just add herbs and spices to store-bought mayonnaise but that stuff is loaded with chemicals’.
Herbs and spices?
To turn commercial mayonnaise into aioli? Alchemy?
I explained the difference between aioli and mayonnaise once (at least) so I won’t do it again.
The recipe that follows those comments is neither aioli nor mayonnaise. It’s likely a lovely sauce, but name it something else. That is where the useful words like ‘in the style of’ come in handy.
I am getting snarky, aren’t I……
Still, I did get some good ideas.
Last update on July 24, 2015
Zucchini Noodles with Cherry Tomatoes, the Spiralizer was last modified: July 24th, 2015 by Katie Zeller
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