Zucchini Noodles + a Veggetti® Giveaway!

I have to admit: I’m a pasta addict. My favorite comfort food is macaroni and cheese, though I’m almost as happy with just a big bowl of linguine or fettucine with some good olive oil and a little seasoning. But carbs. So many carbs and calories. Which is why I’ve been meaning to get a spiralizer to make zucchini noodles for a long time, particularly since my friend, Leah posted this recipe for zucchini noodles with lemon cream sauce.

And then, as luck would have it, the folks over at Veggetti® asked me if I’d like to try it out. Please and thank you!

While my brand new Veggetti® spiralizer was on the way, I happened upon a cooking demo that my friend, Trish of Nutrisha was hosting at the West End Farmers Market. She was using a Veggetti®! She told me it was very important to not overcook the “noodles” (they’ll turn to mush) and to use a fresh, firm squash for best results (it’s a lot more difficult to spiralize a…not-firm squash). I learned that it’s also a good idea to get a long, slender zucchini with a decent-size stem that will make it easier to grip and turn.

It's best to choose vegetables that will easily fit inside the Veggetti without being too thin.
It's best to choose vegetables that will easily fit inside the Veggetti without being too thin.
Try to find a good stem that will act as a "handle" when turning the squash.
Try to find a good stem that will act as a "handle" when turning the squash.
This spiral core comes out the other end. I just threw it in with the "noodles."
This spiral core comes out the other end. I just threw it in with the "noodles."

Trish shared this recipe (I made a few minor changes) for a nice, light Veggetti® that is a great side dish or “salad.”

Summer Squash “Spaghetti”
adapted from Trish Marzella Mathisen of nutrisha.com
serves 1-2

1-2 cups spiralized zucchini (from 2 medium zucchinis)
1 tablespoon softened goat cheese
1 tablespoon lemon juice
1 tablespoon olive oil or coconut oil
¼ cup chopped onions or leeks (white portion)
1 clove/teaspoon minced garlic
Salt and pepper to taste

Using a spiralizer, create veggie noodles by twisting (no need to peel first) through as shown (on the “thick” side).

Combine the goat cheese and lemon juice in a large bowl and set aside.

In a large saute pan over medium heat, add oil, onions, and garlic. Cook for about 5 minutes or until the onions have become translucent and the garlic becomes fragrant. Turn the heat up to medium high, add the “noodles” and cook for about 1-2 minutes, gently tossing to coat with oil until the noodles have softened (do not overcook). Remove from heat and scrape into the bowl with goat cheese and lemon juice. Toss to coat the noodles with the cheese sauce and season with salt and pepper to taste. Serve warm or cold.

I’m not going to lie; nothing can replace a really good noodle, but with a tasty sauce like this one (or Leah’s), spiralized veggie noodles can be a really great substitute. You can use them in place of wheat noodles for just about any dish that would normally require a long, thin noodle. It’s particularly helpful when you want to make a light dish that’s healthy and gluten-free and/or diabetic-friendly (and vegan, too!). And not only can you use it for zucchini, but for carrots and cucumbers as well. They make a fun garnish or filling for spring rolls.

The Veggetti® is available at Bed Bath and Beyond, Walgreens, CVS and numerous other stores that have an “As Seen on TV” section. However, you can win a Veggetti® PLUS a $25 Visa gift card by entering my giveaway! To enter:

Leave a comment telling me which pasta recipe (the name is fine, but a link would be great) you’d most like to try with Veggetti® noodles.

For a bonus entry (leave an additional, separate comment), tweet about this giveaway on Twitter. Whatever you’d like to tweet! Just please include my Twitter handle (@lesleyeats) and a link to this post. For example: “I’m ready to Veggetti! Win a spiralizer and gift card from @lesleyeats http://ow.ly/z8fy8”

Limit 2 entries per person. The contest will be open from now until Tuesday, July 22 at 1pm CDT and is only open to residents of the United States. The winner will be chosen at random and be notified by email (please be sure your comment includes a valid email address) that afternoon and will have until Friday, July 25 at 1pm CDT to respond with a valid mailing (street)address. If there’s no response by that time, I will choose another winner.

Note: this contest is closed. Congratulations to commenter #24, Liz!

Disclosure: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.

75 thoughts on “Zucchini Noodles + a Veggetti® Giveaway!

  1. Mami2jcn

    I would try this recipe--http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html

  2. Susannah

    I am having zucchini noodles with marinara and Quorn crumbles today for lunch! I love veggie noodles but my spiralizer is almost like a veggie peeler and gets clogged easily. Would love to try a Veggetti! 🙂

  3. Candy Vaughn

    Uh, I would try this recipe! I love pasta too and have been wanting to try veggie noodles!!

  4. Jennifer Crawford

    I would love to do an Asian style stir fry with the veggie noodles. Lots of mushrooms, baby corn, bamboo shoots, peas, and carrots with maggi or soy sauce. Yum!

  5. alexandra

    (don't include my comment in the contest! I just wanted to chime in, but I already have a spiralizer!)

    I love this sauce combination! Will definitely have to keep it in mind when we make squash noodles again. Yum!

  6. Thanks for the shout out! I'm obsessed with zucchini noodles. So good! But I cut them by hand with a knife, so this gizmo would come in handy. I've been hearing a lot lately about cashew cream, so I think I'd like to come up with a zucchini noodle recipe using that...or the cauliflower cream. Anything to save a calorie or two, yet keep it tasty!

  7. Denise L

    I make a simple pasta primavera in a butter garlic sauce. It would be great to use this to make zucchini noodles to use in that recipe.

  8. Sandra T.

    Been wanting to try one of these! I'm a vegetarian pasta addict. I'd probably try it with my usual walnuts, grape tomato, & Parmesan cheese. No fancy recipe needed!

  9. Elizabeth Shields

    Would love to have one of those, been trying to make raw noodles with the veg peeler and just not getting the right outcome as I remember in the raw restaurants I have been to. Bet this would help. Would try it with raw mac and cheese, alfredo, marinara, peanut sauce you name it 🙂

  10. Saniel

    This would be a great gift for my mom just discovering raw foods and wants all the gadgets to prepare raw foods. Great giveaway

  11. Tommy Jones

    I want to use it to "fancy" up my cucumber salads which I make every other day because I have cucumbers running out of my ears.

  12. Stephanie

    I also would eat pasta for every meal if not for the carbs (and my resulting waistline). I would put everything on this "veggetti"! But I'd probably start with an avocado cream sauce. (Hey, I'm saving all those calories in the noodles, got to use them somewhere!)

  13. Cheryl

    I would do a linguine dish with zucchini & summer squash and a tomato base pasta sauce with mozzarella cheese.

  14. Neiddy

    I would like to make zucchini pasta with avocado cream sauce . Thank you for the chance to win!

  15. I've wanted one. But own SO many unitaskers (despite trying to claim I don't…) I can't bring myself to buy one. But if I win one… 😉

    No lie I probably would use a jar of pasta sauce or store-bought pesto on it. However, who knows I might get creative and make a sauce in the Vitamix!

Comments are closed.