So You Made Spiralized “Noodles.” Now What?
For the past several years, spiralized vegetables have taken the healthy food world by storm. These ingenious “noodles,” made entirely from fresh vegetables like zucchini, summer squash, carrots, and beets, look beautiful on the plate and are even more fun to eat. What's more, they're a great way to replace regular pasta with a low calorie, vitamin-rich alternative.
Nevertheless, most people who have gone to the trouble of making spiralized vegetables (which is actually very little trouble at all, and can be done with a hand-powered machine or even a simple vegetable peeler) find themselves in a similar quandary: once you actually have the noodles, what exactly do you do with them? So, to help keep this dish as healthy as possible from start to finish, here are some nutrient-dense spiralizer-noodle ideas, ideal or your next potluck or warm-weather meal.
The Classic: Marinara
A simple marinara sauce goes shockingly well when tossed with vegetable noodles. Since these kinds of noodles contain more moisture than a conventional variety, use an extra thick marinara for best results, and saute or simply toss before serving. You can also weave in superfoods like chopped mushrooms and chia seeds.
The Artistic: Herbs
A good olive oil, sea salt, and an eclectic array of your favorite fresh herbs makes for a reductionistic yet tantalizing arrangement. Keep it simple with chopped basil and a cracked black pepper, or raid your garden and toss with minced mint, chives and edible flowers.