Spiralizer Recipes You’ll Want To Try ASAP
Although some may not be familiar with what a spiralizer is, the handy kitchen invention is the perfect addition to your home. Able to slice, core, and chop, this tool transforms vegetables into faux-noodles. If you're worried about carbo-loading fear no more. With this gadget, you'll be able to enjoy your favorite dishes minus all those annoying carbs.
Easy Lentil Marinara with Zucchini Spaghetti
This deeply flavored and hearty lentil marinara is served over light zucchini noodles. Best of all, you can make the sauce ahead of time and then just reheat it, spiralize your noodles, and serve on a busy weeknight.
INGREDIENTS: makes four servings
- 1 cup dried French green lentils (Puy lentils), rinsed
- 3 cups water
- 2 tbsp olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (each 14 oz/398 mL) diced tomatoes, with juice
- 2 tbsp minced reconstituted sun-dried tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1⁄2 tsp dried thyme
- Kosher salt (optional)
- Freshly ground black pepper (optional)
- 6 zucchini, ends cut flat
- Freshly grated Parmesan cheese (optional)
- In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or until lentils are tender. Drain.
- In a large skillet, heat 1 tbsp oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.
- Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened. Add lentils and cook, stirring, for 5 minutes.
- Meanwhile, using a spiralizer, cut zucchini into thin strands.
- In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2 to 3 minutes or until cooked to desired tenderness.
- Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).
- For best results, use French green (Puy) lentils. They will stay firmer when cooked and have a nuttier flavor, which adds interest and depth to the marinara.
- The lentil marinara can be made ahead and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat before using.
- Spiralize the zucchini and cook it just before serving.
Sweet Potato Noodle Bun
These handy-dandy little gems are a surprising way to eliminate a traditional bun. They are crunchy, tasty and gluten-free. You will find yourself making these buns and their variations for all of your sandwiches, burgers and breakfast-sandwiches.
INGREDIENTS: makes two bun halves
- Two 3/4-cup ramekins, sprayed with nonstick cooking spray
- 1 sweet potato, peeled and ends cut flat
- 2 tsp olive oil, divided
- 1 large egg
- Pinch kosher salt
- Pinch freshly ground black pepper
- Using a spiralizer, cut sweet potato into thin strands.
- In a large skillet, heat 1/2 tsp oil over medium heat. Add sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
- In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about halfway and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.
- Lightly coat a skillet with the remaining oil and heat over medium-high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the center.
- Store cooked noodle buns, wrapped individually in plastic wrap, in the refrigerator for up to 2 days. Or prepare through step 3, then refrigerate for up to 24 hours before cooking.
Parsnip Spaghetti with Pine Nut Basil Pesto
Delectably sweet parsnips make an inviting platform for creamy basil pesto. For seasoning, use classic salt and pepper, or mix it up with a fresh lemon.
INGREDIENTS: makes four servings
- Small food processor
- 3 parsnips, peeled and ends cut flat
- 1⁄4 cup cold-pressed extra virgin olive oil, divided
- 3 tbsp freshly squeezed lemon juice, divided
- Kosher salt
- 1 clove garlic, minced
- 1 cup packed fresh basil
- 2 tbsp raw pine nuts
- Freshly ground black pepper
- Using a spiralizer, cut parsnips into thin strands.
- In a large bowl, combine parsnips, 1 tbsp oil, 2 tbsp lemon juice and 1 tsp salt, tossing to coat. Set aside.
- In food processor, combine garlic, basil, pine nuts and the remaining lemon juice; process until smooth. With the motor running, through the feed tube, gradually add the remaining oil, processing until combined.
- Add pesto to parsnip mixture and toss to coat. Season to taste with salt and pepper.
- If your spiralizer has a fine blade, you can cut the parsnips into fine strands for noodles that resemble angel-hair spaghetti.
- Parsnips darken quickly once they are cut, so be sure to add the oil and lemon juice immediately.
All recipes originally featured in Marilyn Haugen & Jennifer Williams's 150 Best Spiralizer Recipes. To purchase a copy of this cookbook, click here.