I think one of my favorite cooking items that has come into kitchens in the past few years has been the spiralizer. Have you ever heard of one? If not, get to it! They are the best! You can make almost any vegetable into noodles, which is much healthier than pasta and you can have lots more for the same amount of calories! My personal favorite is sweet potato, but you can use zucchini, white potato, carrots. Pretty much anything. They really are just awesome. They can also turn a salad into something a little more fancy, because you can spiralize cucumbers!
Ali Maffuci has teamed up with TuttoRosso Tomatoes and they are giving away lots of great prizes every week! You can enter for your chance to win a copy of Ali’s new book Inspiralized, and then head over to TuttoRosso’s website to win one of her Spiralizers, aprons & other awesome kitchen gadgets! Enter to win your copy of the new Inspiralized Cookbook & Free Product Coupons for Tuttorosso Tomato products below the recipe! Good luck! (and if you don’t win, I highly suggest buying the book anyways!)
Today I am sharing an amazing recipe for Al Fresco Zucchini Pasta Salad! Really delicious & super easy to make! I’ll also bet that no one would ever believe that this isn’t pasta!!
- 1 28 ounce can tuttorosso dice tomatoes, drained
- 1 medium yellow bell pepper
- 3 medium zucchini, blade B, noodles trimmed
- 1½ cups fresh broccoli florets
- 1 large carrot, peeled, blade C, noodles trimmed
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon dijon mustard
- ⅛ teaspoon garlic powder
- salt & pepper to taste
- Bring a large saucepan filled halfway with water and a pinch of salt to boil
- Add broccoli and carrots and cook for 3 minutes
- Drain and rinse broccoli and carrots with cold water to stop cooking
- Combine vinegar, olive oil, italian seasoning, mustard, salt, black pepper, and garlic powder to a screw top jar
- Cover mixture and shake well
- In a large bowl, combine zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper
- Shake dressing and pour over zucchini pasta mixture
- Toss gently to coat
I’d like to own this book because I have a new spiralizer and don’t know what to do with it!
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