A few weeks ago I purchased a spiral vegetable cutter, which has three different cutting blades. It is a simple but amazing machine that can cut veggies (or fruit) into circles, or thin ‘noodles’ or thicker ‘noodles’. The ‘noodles’ can be one continuous strand! So far, our favorite is Zucchini Pasta – we like both the thick and thin ‘noodles’. Using this spiral cutter makes the food very interesting and it’s lots of fun to experiment with! For gluten free, whole foods dietary lifestyles – this is a great addition to the kitchen!
Here is a quick and easy gluten free, low glycemic recipe that is similar to typical alfredo pastas, but uses zucchini, a small amount parmesan cheese and no other dairy products. This dish pairs very well with Blueberry Glazed Sea Bass or Barramundi. Enjoy!
Equipment: Spiral Vegetable Cutter – ‘spagetti’ or ‘linguine’ blade
Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 2 to 3
1 green or yellow zucchini squash (a fairly straight one)
2 tsp coconut oil
½ large onion, chopped
2 cups chopped fresh mushrooms
1 cup chopped snow peas
½ cup gluten free vegetable broth
¼ cup parmesan cheese plus some to garnish
1 ½ tsp parsley flakes
1 ½ tsp crushed basil
cilantro to garnish
- Using the spiral cutter – cut the zucchini into pasta ‘noodles’ (either thin or thicker size, depending on which blade is used). Set the zucchini pasta aside.
- In a large non-stick skillet heat the coconut oil. Saute the onion for about 2 minutes. Add the mushrooms, snow peas and zucchini pasta and cook for another 2 – 3 minutes.
- Add the vegetable broth. Continue to cook for a minute, then add the parmesan cheese, parsley and basil. Stir well. Cook about 1-2 more minutes. Be careful not to overcook the pasta.
- When serving – garnish with cilantro and a sprinkle of parmesan cheese.
(Spiral vegetable cutters can often be purchased from local health food stores, or they can be purchased online)