I don’t know, when is zucchini not zucchini?…. Why when it is turned into pasta.
Vegetable pasta has become all the rage. It answers a need on many levels. Looking for gluten-free pasta that doesn’t stick to the roof of your mouth? Veggie pasta. Watching your carbs especially those “evil” ones found in real pasta? Yup, veggie pasta fills the bill again. Want to do something different with vegetables? You guessed it, veggie pasta. Looking for a new kitchen toy? One that can help you create this new culinary sensation? There’s a tool for that. The Veggetti. Actually there are several tools that can create this new darling of the food world. There are “spiralizers” that can turn virtually anything into pasta simply by impaling your food of choice on the machine and turning the crank.They range in price from $20.00 to upwards of $50.00. The Veggetti comes in at $15.00 ( but I got mine for $10 at Ross). That is quite a price difference. To be honest, there are some foods that this little gem has a hard time with. My first attempt at sweet potato pasta was less than successful, but as I continue to play with it, I’m learning that size and shape do matter. Still for the price and the size (which actually fits in a drawer since shelf space in my kitchen is at a premium), it’s darned brilliant.
I decided to put it to use in recreating a pasta dish that is near and dear to my heart. Linguine with Salami and Zucchini. Laden with cream and salami along with a generous amount of pasta, it is a tight fit (think skinny jeans) for my healthier cooking style. While I didn’t give up everything; there’s still some salami, a little pasta and I just had to include some cream, it is a lighter version of the dish.
Two good size zucchini yielded a generous 4 cups of pasta. I added about 3 ounces each of pasta and salami. I used a mixture of heavy cream and fat-free half & half. There was plenty of garlic and a bit of olive oil. This recipe feeds two or three quite nicely.The salami, zucchini and garlic sizzled together in a large fry pan that was lightly coated with olive oil.The pasta was cooked just shy of al dente.
I’m sure I’ll be creating more “pastas” with my Veggetti. The lighter dishes that result are fun to make and eat. They are also healthier and definitely not light on the love.