Did you know you can make noodles out of vegetables? One of my first dates with my fiance was watching him zucchiniNoodlespainstakingly chop zucchini into noodles. However, with the power of science, a machine called a Spiralizer can make noodles out of zucchini and cucumber with ease.

What are the benefits to vegetable noodles? For one, you’ll be getting more of your recommended daily intake for vegetables. They’re more filling as they have more fibre, and they are lower in calories in comparison to their wheat counterparts. Vegetables are also gluten free if you happen to be celiac or gluten intolerant.

Zucchini Alfredo

Makes 4 servings

Ingredients

  • ¼ cup pine nuts (optional)
  • 4 zuccini, sliced
  • 2 TBS extra-virgin olive oil
  • 1 package of fresh mushrooms (sliced or whole)
  • 1 cup chopped asparagus
  • 2 ounces prosciutto, chopped
  • 1 cup Alfredo sauce (or as desired)
  • ½ cup cherry tomatoes
  • 1 pinch white pepper
  • 1 pinch nutmeg
  • 1 TBS chopped fresh basil

Directions 

  1. Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes
  2. Slice zucchini into noodle-shaped strands using a spiralizing device
  3. Heat olive oil into a skillet over medium heat; cook and stir mushrooms, asparahus, and prosciutto until vegetables are tender and prosciutto is slightly crisp (6-8 minutes)
  4. Stir alfredo sauce and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated
  5. Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.

Nutritional Value

Calories/Serving*Values on high fat Alfredo sauce*: 400 kcal Total Fat: 34.2 g Total Carbs: 15.1 Protein: 12.9g  

 

Grilled Shrimp over Zucchini Noodles

  • Lemon Basil Dressing
  • 2 cups thinly sliced fresh basil
  • 9 TBS olive oil, divided
  • 1/3 cup toasted sliced almonds, divided
  • 1 TBS red wine vinegar
  • 1 shallot, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 lemon, zested
  • ¼ tsp red pepper flakes
  • 1 pound shrimp, peeled and deveined
  • 5 zucchini
  • Kosher salt and freshly ground black pepper to taste

Directions 

  1. Blend basil, 1/2 cup olive oil, ¼ cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
  2. Heat 1 TBS olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2-4 minutes. Remove skillet from heat and mix shrimp with 2 TBS lemon basil dressing in a bowl.
  3. Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1-2 minutes. Add 2 TBS medium heat until zucchini noodles are tender, 1-2 minutes. Add 2 TBS lemon basil dressing and toss to coat. Remove skillet from heat.
  4. Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutritional Values

Calories: 356 Fat: 28.6g carbs: 8.1 Protein: 18.4g