We picked up one of these Veggetti devices recently (at the outlet mall — so much for “not available in stores!”) and it’s actually really great.
Pasta doesn’t make it into our house much these days as we’re eating semi-Paleo-ish and trying to avoid starchy carbs, or wheat and sugar if you want to get down to identifying the real culprits. In any case, this little gizmo turns out totally satisfying “noodles” from zuchinni, squash, carrots and more. We’ve only experimented with tomato sauces so far, but I’m finding lots of interesting recipes on Pinterest, including this one for “Mexican style pesto” — ole!
Mexican-Chile Pesto with Zucchini Angel Hair Pasta
A Recipe by Diana Keuilian
Prep time: 20 mins Total time: 20 mins
3 red Jalapeños
¼ cup pistachios, shelled and toasted
1 cup fresh cilantro, packed
1 cup fresh arugula, packed
1 teaspoon dried oregano
3 cloves garlic
2 teaspoons ground cumin
1 lime, juiced
⅓ cup organic chicken broth
¼ cup olive oil
dash of sea salt and pepper
4 organic zucchinis
Char the jalapeños in a skillet or over a gas flame. Place the charred jalapeños in a paper bag, and close. When cool enough to handle, rub off the skins with a paper towel, then halve and seed the jalapeños and place in a food processor.
Meanwhile, lightly toast the pistachios in a dry, small skillet or in a toaster oven.
Add the pistachios and all remaining ingredients, except the zucchini, to the food processor. Pulse until well combined.
Use a veggie peeler to strip the green skin from the zucchini. Cut in half, width-wise, and run through a spiral slicer to create long, angel hair pasta strands.
Place all of the zucchini noodles in a large bowl, add the pesto and mix well until all strands are coated. Serve immediately and then store in the fridge.
Serving size: ⅙ Calories: 140 Fat: 11 Carbohydrates: 8 Sodium: 85 Fiber: 3 Protein: 3