Low Carbohydrate, Low Calorie Pasta

My favorite boss and fellow foodie got me what I believe is the greatest kitchen gadget of all time (lots of hyperboles there): the Spiral Slicer, made by Chef Joyce Chen. This magical thing device essentially can turn any cylindrical vegetable (e.g. zucchini, squash, carrots, cucumbers, etc.) into ribbons or spaghetti. The spiral slicer takes cooking time out of the equation and will save valuable time. Plus, keeping the vegetables raw helps preserve nutrients that can be lost during the cooking process.

It is incredibly easy to use, too (and so is clean up). Just cut your veggie into smaller — no more than 3″ long — pieces, place in the center of the device, put the lid on and turn the lever at the top. Here are some visuals to give you a better idea of how it works:

spiral_slicer

 

vegetable_spaghetti

I would love to show you a picture of the finished product, but since I ate it all while taste testing, AKA stuffing my face, I’ll tell you about it instead.

Mix balsamic vinegar and olive oil into the “spaghetti,” add sun-dried tomatoes, Parmesan cheese (NO GREEN TUBES — use the good kind!), fresh basil, crushed garlic and salt and pepper to taste. You can also add in chicken, fish or steak — or garbanzo beans for a vegetarian option — to amp up the protein and satiating factor of the dish.

I’ve also tried it with teriyaki sauce and ginger, topped with grilled salmon, but the sun-dried tomato creation was my favorite.

Regardless, vegetable-based “pasta” is low in carbohydrates and calories, high in fiber and other nutrients and a great new way to get your daily vegetables.

 

What other non-traditional “pastas” have you tried?

 

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