The Healthy Spiralizer Cookbook (36 page)

Thick-cutting blade

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 246; Total Fat: 19g; Saturated Fat: 8g; Cholesterol: 26mg;
Total Carbs: 13g; Fiber: 3g; Protein: 6g

FOR THE NOODLES

4 zucchini, peeled, ends cut flat, and spiralized into fettuccine noodles

Salt

2 tablespoons olive oil

FOR THE SAUCE

2 tablespoons butter

2 tablespoons minced shallot

12 ounces crimini mushrooms, sliced

2 garlic cloves, minced

¼ cup dry white wine

1 cup Basic Vegetable Stock (
here
) or store-bought

1 teaspoon chopped fresh thyme

½ teaspoon sea salt

¼ freshly ground black pepper

Pinch crushed red pepper flakes

½ cup heavy cream

2 tablespoons chopped fresh flat-leaf parsley

TO MAKE THE NOODLES

1. In a colander placed over the sink, generously salt the zucchini noodles and allow them to sit for 30 minutes to drain excess water. Quickly rinse the noodles and pat them dry with the paper towels.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the dried noodles and cook, stirring occasionally, until they are al dente, about 5 minutes.

TO MAKE THE SAUCE

1. In a large sauté pan, melt the butter over medium-high heat. Add the shallots and mushrooms and cook, stirring occasionally, until the mushrooms brown, about 7 minutes.

2. Add the garlic and cook, stirring constantly, until fragrant, 30 to 60 seconds.

3. Add the wine and simmer for 2 minutes.

4. Add the vegetable stock, thyme, salt, pepper, and red pepper flakes. Simmer for 5 minutes.

5. Stir in the heavy cream and cook for 1 to 2 minutes to heat through, stirring constantly.

6. Stir in the parsley.

7. Toss with the noodles and serve.

Chipper blade

Blade B

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 636; Total Fat: 47g; Saturated Fat: 30g; Cholesterol: 139mg;
Total Carbs: 43g; Fiber: 6g; Protein: 13g

Spiralizer alternative:
An hourglass spiralizer will not work with a sweet potato. Instead, use a vegetable peeler to shave the sweet potato into thin strips, and cut the strips into fettuccine-shaped noodles.

¼ cup plus 4 tablespoons unsalted butter, divided

3 sweet potatoes, peeled, ends cut flat, cut into fettuccine noodles

1 onion, chopped

2 cups broccolini

8 cloves of roasted garlic, sliced

¼ teaspoon crushed red pepper flakes

8 ounces cream cheese, cubed

¼ cup heavy cream

¼ cup grated Parmesan cheese

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400°F.

2. In a skillet or saucepan melt 2 tablespoons of the butter. In a large bowl, toss the sweet potato noodles with the butter.

3. Spread the noodles on one or two cookie sheets and bake them in the preheated oven until they are al dente, about 17 minutes.

4. In a large sauté pan, heat 2 tablespoons of the butter over medium-high heat.

5. Add the onion and broccolini and cook, stirring occasionally, until the broccolini is soft, about 7 minutes.

6. Add the garlic and red pepper flakes and continue to cook, stirring constantly, for 1 minute.

7. While the broccolini and potato noodles cook, in a large saucepan over medium heat, combine the remaining ¼ cup butter, cream cheese, heavy cream, Parmesan cheese, salt, and pepper.

8. Cook, stirring constantly, until the sauce is combined and the cheeses are melted together, about 4 minutes.

9. In a large bowl, toss the sauce, broccolini mixture, and noodles together.