Making Vegetable Pasta with a Spiralizer

The spiralizer comes in different forms from a hand-held unit that you must put the vegetable in and twist, a ball jar with a cutter in the lid, and the machine that holds the vegetable and a handle to turn so the machine blade cuts the spirals (this one has multiple blades for different size spirals).

This concept seems to be something recently in the news and magazines, but if you are watching your weight, cutting carbs, or just like to eat healthy vegetables, this is something you may want to check out. It’s a great way to get more vegetables into your diet.

The spiralizer is used often in restaurants where chopping vegetables is a time- consuming chore and chefs find the curled vegetables more pleasing to the eye than plain chopped veggies. Spiralizing creates more volume than chopped vegetables so you think you are eating more without realizing the actual amount is less.

Pasta by itself doesn’t have much flavor, it’s the toppings that taste so good. Spiralized vegetables give you a nutritious base for those toppings without the starchy carbs of pasta.

I’m sure most of you are familiar with zucchini spirals and spaghetti squash used for substitute pasta with marinara, but there are other vegetables that work well in the spiralizer. And these veggies aren’t all about the toppings.

Carrot curls make a great substitute for rice noodles in Pad Thai. Add some meat and peanut sauce and you’ll never miss the noodles.

Make a salad with beet curls, blue cheese, avocado and lettuce of your choice. Serve it with a steak for a complete meal.

Potato curls are very popular for making curly fries. These thin curls absorb less oil than chips and  retain more seasonings.

Try a salad with cucumber curls, shrimp, garlic and hot peppers. Salads with more volume fill you up faster and you consume fewer calories.

Sweet potato curls can be fried, baked, used in casserole, or mashed with butter and brown sugar. The spiralized curls will cook faster than chunks and save you time.