On our trip to Arizona, my husband, Chris, and I stopped at Walmart to pick up some stuff. You know how they put a bunch of random stuff at eye level to catch your eye and entice you to buy shit you don’t need?! Well, it works!!!
I saw this contraption that you can use to cut vegetables and make noodles out of them…you know, to make vegetable spaghetti. It’s the VEGETTI!!
When we got home, my husband surprised me and bought one. (What a good husband)! Forgive my pictures, they are very amateur. Last minute, while I was cooking, I thought, “I should blog about this!” So I whipped out my iPhone and started taking pics. The lighting is poor, the presentation is poor, but dammit, I wanted to blog about it!
So I started with the sauce first…
I love a chunky sauce with lots of meat and mushrooms, so I buy any type of spaghetti sauce (I bought Ragu garlic and mushroom) and doctor it up!
I started with one package of washed, sliced crimini mushrooms and sautéed them, then added fresh minced garlic and half of a chopped onion and cooked it until the onions were clear adding salt to taste. I then set the mushrooms, garlic, and onions aside. Next, I took a pound of lean, grass fed ground beef and cooked it, adding 1 teaspoon of Italian herb mix and salt to taste. Combine all ingredients together along with the spaghetti sauce…stir and let simmer for about 20-30 minutes.
Next it’s time for the vegetable noodles. I used both zucchini and yellow squash as you can see, and I used about one zucchini/squash per serving. Wash the vegetable and cut it in half and follow directions for cutting…
Cutting these noodles is actually quite fun and oddly satisfying. It is not technically difficult or complicated, and you end up with long, curly vegetable noodles. Sometimes they are so long, and I mean “Lady and the Tramp” long, that you have to cut them when serving them.
I like to sauté the noodles before serving, and I sautéed 2 cut vegetables with 1 tablespoon of olive oil and 1 tsp minced garlic. The fragrance of the cooking garlic is heavenly, and I cook the vegetable noodles just enough so they are cooked, but still have a crispness to them, again adding salt to taste.
I put the vegetable noodles in a bowl, topped it with the chunky sauce I whipped up, and threw on some mozzarella and parmasean cheese. Wha-la! Dinner is served!
I was so proud of myself, like I had made pasta from scratch! My husband loved it, and he doesn’t even like regular pasta spaghetti! Good low fat food, fast!
Have you tried vegetable noodles?