Saturday, August 9, 2014

Let me tell you about my veggetti....

Hmmmm, did I pique your interest?  What did you think I was talking about.  Well, it's nothing medical or gynecological.  Instead it's my new favorite kitchen gadget that I recently bought at Bed, Bath, and Beyond.  I have no affiliation, but I think I should get commissions because I am telling everyone, and now you, about this great little tool.

Basically it looks like a little plastic hourglass about 5 inches high.

It's meant to be used with any tubular vegetable and it will turn it into spaghetti-like strands.

I have only used zucchini and yellow squash because I am using it in hot dishes as a substitute for pasta, which I LOVE, but it doesn't like my waistline. You put the squash into one end. There are two ends, one for fine and one for thicker, give it a twist and out come the strands.  I think I used the thick end here.

You will end up with a pile of continuous strands that looks like pasta. If you peel the veggie it will look more like pasta and sometimes I do, but this skin was so fresh and attractive that I left it on.

For easier eating, I cut the pile into four with my chef's knife.

Now here is where the fun begins,  Into a big skillet I put a little olive oil and any veggies that I like.  This time I used asparagus cut into pieces, some cut up fresh tomatoes, sliced fresh mushrooms and fresh minced garlic.  Cook this for a few minutes until the tomatoes start to juice and the asparagus are tender/ crisp.

Then add a couple of handfuls of baby spinach and the zucchini/spaghetti and cook for a couple more minutes until the spinach is wilted and the zucchini is cooked down a little.

Plate and pass the parmesan.

I have made so many variations of this.  I have uses leeks, baby spinach and shrimp.   Or pancetta, asparagus, frozen peas and cream (I use evaporated sim milk instead).  Or beet greens, red onions. pine nuts and golden raisins.  Or broccoli florets and basil pesto. Whatever you do, make the sauce first and whenever your recipe, if you use one, says "pour over pasta"  just put the veggetti into the sauce and cook for another couple of minutes. Or you could sauté the veggetti and pour jarred sauce over it.  You have a delicious meal on the table in less than 15 minutes with only one pot to clean.  I usually make enough for one meal, but I have made larger portions at times and they nuke just fine the next day. If you have kids, I bet you could tell them it's pasta and get some more veggies in them that way.

So many of my friends have bought this and are loving it.  And it's only $15!  So if you love pasta, as I do, and don't want the extra carbs and calories, give it a try.


Linda M said...

I can foresee a trip to bed, Bath and Beyond in my future. I have wheat sensitivity so this will be ideal and your combinations of veges sound so good this morning.

Virginia Greaves said...

I want one! Looks delicious!

Cindy Green said...

I've seen recipes where the squash is supposed to be sliced thin like that and never wanted to bother, but you really make the veggetti look worth the counter space! Your meals look delicious! Can't wait to try it!

Sarah said...

This looks really cool, I'm sure it's available in the uk.....wonder where?