During the height of the food spiralizing craze a couple of years ago, we acquired this Briefton’s 7-blade spiralizer from Amazon just to eventually lose it somewhere in the back of a kitchen cabinet after a couple of uses.
I was reminded of its existence this week however when our garden produced a rather good looking and robust zucchini squash. I put on my thinking cap and decided to make a pasta recipe that used the spiralized zucchini along with some spaghetti noodles, and the herbed juice from my giant tub of mozzarella balls from Costco.
Method:
I used the 5MM blade to turn the squash into pretty ribbons. I liked how the spiralizer by design separated the middle seedy part which in my opinion doesn’t have much taste and makes the rest of the dish watery and limp. After salting and squeezing the excess water from the zucchini ribbons, I added it to my freshly cooked spaghetti noodles. Drizzling the herby cheese ball juice along with a bit of extra salt and pepper as the very last step. Red pepper flakes would be a very good addition here too.
I dusted the pasta with some parm cheese and served it along with skewers which lately have also become quite a favorite way to eat our vegetables and cheese. (I usually get the kids to help me make the skewers; downside is that the pointy edge is rather precarious and dangerous if not paying attention, but I like to live on the edge).
And viola! Dinner is served. The pasta is delicious cold, or at room temperature. If your kids aren’t weird about things mixed together, I’d skip the skewers and just add all the veg in the pasta/ribbon mixture. I suppose this also makes for the perfect picnic potluck dish should your social calendar call for one. Hope you try it soon.
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