Having been on a mission to cut back on pasta as much as possible, I’ve recently hopped on board the zucchini noodles craze as the perfect substitute. I love vegetables and am looking at some ways to switch it up a bit and trick the kids into getting a healthy dose! I went out and got a spiralizer to quickly turn vegetables into noodles, which is excellent for salads and sautéing. You can spiralize many things, such as zucchini, beets, carrots, potatoes, and cucumbers. The best thing is that they are relatively inexpensive yet effective.

The best thing about this recipe is that you can dress it up however you like, plus it’s unbelievably quick and easy. My teen daughter did the spiraling and prep. Some may choose to add onions and garlic for added flavor, but I happened to be out of garlic that day (boo). And no onions for me since I have horrible acid reflux (double boo since I love them). Extra virgin olive oil is the best as it contains healthy fats and antioxidants. You may also choose to season with salt and pepper or a house blend (I use the house blend from FoodLoveTog….or you can make your own). Add your olive oil to the pan, and begin sautéing your veggies (add them in last if you prefer crunchier). If you’re using garlic and onions, you will want to add those first to bring more flavor to the oil. Just sayin’.

Add in your noodles, top with the seasoning of your choice and, voila! Serve as is or add in some tofu, shrimp, or chicken if you wish. It is super quick, easy, and tasty – 20 minutes tops, including prep time. Even my picky children love it!

Happy eating!