The Healthy Spiralizer Cookbook (55 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 567; Total Fat: 47g; Saturated Fat: 17g; Cholesterol: 161mg;
Total Carbs: 12g; Fiber: 3g; Protein: 28g

FOR THE PASTA

3 tablespoons olive oil

6 yellow summer squash, ends cut flat and spiralized into spaghetti noodles

FOR THE CARBONARA

2 tablespoons olive oil

4 ounces pancetta, diced

1 shallot, minced

4 garlic cloves, minced

2 eggs, beaten

2 tablespoons heavy cream

6 ounces Asiago cheese, grated

Dash crushed red pepper flakes

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

TO MAKE THE PASTA

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the squash and cook, stirring occasionally, until it is al dente, about 5 minutes

TO MAKE THE CARBONARA

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the pancetta and shallot and cook, stirring occasionally until the pancetta is browned, about 5 minutes.

3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

4. Add the cooked squash noodles to the pan and remove it from the heat.

5. In a small bowl, whisk together the eggs, heavy cream, cheese, red pepper flakes, and pepper. Stir the mixture into the hot noodles, allowing the heat of the noodles to slightly cook and thicken the eggs.

6. Stir in the parsley.

Chipper blade

Blade B

Thick-cutting blade

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 744; Total Fat: 50g; Saturated Fat: 19g; Cholesterol: 130mg;
Total Carbs: 29g; Fiber: 9g; Protein: 48g

FOR THE PASTA

4 zucchini, ends cut flat and spiralized into fettuccine noodles

Sea salt

FOR THE MARINARA

2 tablespoons olive oil

1 shallot, finely minced

4 garlic cloves, finely minced

2 (14-ounce) cans crushed tomatoes, undrained

1 tablespoon dried basil

1 tablespoon dried oregano

⅛ teaspoon crushed red pepper flakes

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

FOR THE PIZZA PASTA

4 ounces Italian sausage, crumbled and browned

4 ounces Canadian bacon, sliced into ribbons

4 ounces sliced pepperoni, sliced into ribbons

4 ounces sliced Genoa salami, sliced into ribbons

6 ounces mozzarella, grated

2 ounces Parmesan cheese, grated

TO MAKE THE PASTA

1. In a large colander over the sink, salt the zucchini noodles with the salt.

2. Allow the noodles to sit for 30 minutes to draw away as much water as possible.

3. Give the noodles a quick rinse and pat them dry with paper towels, wiping away any excess salt.

TO MAKE THE MARINARA

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the shallots and cook, stirring occasionally, until they are soft, about 4 minutes.

3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

4. Add the tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer on medium-low heat until the sauce thickens slightly, about 5 minutes more.

TO MAKE THE PIZZA PASTA

1. Preheat your oven to 375°F.

2. In a large bowl, toss together the zucchini noodles, marinara sauce, Italian sausage, Canadian bacon, pepperoni, and salami.

3. Put the mixture into a 9-by-9-inch baking pan.

4. Sprinkle with the mozzarella and Parmesan cheeses.

5. Bake in the preheated oven until the cheese is bubbly, about 20 minutes.