colleenmomof2
Well-known member
Love the quick prep he suggests - soak in boiling water pour-over for 1-2 minutes. Colleen
Leite's Culinaria Veggie Spaghetti
https://leitesculinaria.com/100419/recipes-veggie-spaghetti.html
So what the heck to do with it? Lotsa things. Make a large batch of these barely cooked noodles and stash ’em in the fridge to use later. They’re handy ingredients in salads, stir-fries, soups, even”spaghetti” (note our use of air quotes, please and thank you) bolognese. Should you need more specific suggestions, we gotcha. Try the below, add your own thoughts, or check out the recommendations from our recipe testers in the notes below.
Brown butter with a squeeze of lemon.
Extra-virgin olive oil, torn basil leaves, grated lemon zest, and maybe some black olives and chopped almonds or hazelnuts.
A simple tomato sauce.
(Your idea here. Just let us know in a comment below.)
Veggie Spaghetti
Summer squash, zucchini, or butternut squash
Sea salt
Store-bought or homemade pesto, for serving
Extra-virgin olive oil, for serving
Lemon zest, for serving
1. Bring a medium pot of water to a boil.
2. Meanwhile, make your long strands of “spaghetti”out of summer squash, zucchini, or butternut squash using a julienne vegetable peeler or a spiralizer.
3. Pour the hot water into a large heatproof bowl. Dump the veggie “spaghetti” in the hot water and let it “cook” for 1 to 2 minutes.
4. Gently drain the veggie spaghetti, patting it dry with a clean towel if desired to remove all the moisture. If desired, rinse it under cool running water to stop the cooking. Then plop on a spoonful or so of pesto and some olive oil and a little lemon zest to taste and toss. Serve at once.
https://leitesculinaria.com
Leite's Culinaria Veggie Spaghetti
https://leitesculinaria.com/100419/recipes-veggie-spaghetti.html
So what the heck to do with it? Lotsa things. Make a large batch of these barely cooked noodles and stash ’em in the fridge to use later. They’re handy ingredients in salads, stir-fries, soups, even”spaghetti” (note our use of air quotes, please and thank you) bolognese. Should you need more specific suggestions, we gotcha. Try the below, add your own thoughts, or check out the recommendations from our recipe testers in the notes below.
Brown butter with a squeeze of lemon.
Extra-virgin olive oil, torn basil leaves, grated lemon zest, and maybe some black olives and chopped almonds or hazelnuts.
A simple tomato sauce.
(Your idea here. Just let us know in a comment below.)
Veggie Spaghetti
Summer squash, zucchini, or butternut squash
Sea salt
Store-bought or homemade pesto, for serving
Extra-virgin olive oil, for serving
Lemon zest, for serving
1. Bring a medium pot of water to a boil.
2. Meanwhile, make your long strands of “spaghetti”out of summer squash, zucchini, or butternut squash using a julienne vegetable peeler or a spiralizer.
3. Pour the hot water into a large heatproof bowl. Dump the veggie “spaghetti” in the hot water and let it “cook” for 1 to 2 minutes.
4. Gently drain the veggie spaghetti, patting it dry with a clean towel if desired to remove all the moisture. If desired, rinse it under cool running water to stop the cooking. Then plop on a spoonful or so of pesto and some olive oil and a little lemon zest to taste and toss. Serve at once.
https://leitesculinaria.com