You can use these Green Giant® Veggie Spirals in lots of different noodle recipes you already make. The beets would be perfect with some reduced balsamic, garlic, goat cheese and arugula. The carrot spirals would be perfect in a Asian inspired side dish with a little sesame oil, green peas, green onions and sesame seeds. I can’t wait to try the zucchini noodles in a simple Greek pasta with feta, red onions, green peppers, olives, cherry tomatoes and banana peppers. I sauté the garlic, mushrooms and spinach in a little olive oil and then toss it with the butternut squash noodles that I’ve prepared according to package directions in the microwave. I start with the Green Giant® Veggie Spirals in Butternut Squash, fresh spinach garlic and fresh mushrooms. This is a super simple recipe with just a few ingredients. Forget traditional pasta, because there’s a new noodle in town! There’s so many recipes you can make with these as a base. Green Giant® Veggie Spirals come in four amazing varieties: Butternut Squash, Carrot, Zucchini and Beets. These veggies are already spiraled, and fresh from the freezer! Talk about one amazing convince item! I have enough clutter int he kitchen as it is!īut then I found Green Giant® Veggie Spirals™ at Walmart. I am completely against unitasker kitchen utensils. I’ve been obsessed with spiral veggies lately, but have been hesitant to buy a spiralizer. I’ve been making lots of smoothies everyday, eating salads for every lunch and making pretty veggie filled dinners like this one at night. Jessie Van Amburg is the senior associate editor at Women's Health, where she shares strong opinions about Bad food trends, and the importance of wearing sunscreen every day.This year we’ve been incorporating more and more fruits and veggies into our diets. Just don't expect me to join you for dinner any time soon. I'd rather eat a little less white pasta and actually have a meal I'll enjoy rather than frown my way through a bowl of zucchini pasta just because it might be healthier for me. I get it!īut zoodles.there's nothing to love there, in my book.įood is my love language. And I do realize that for people with gluten intolerances, veggie noodles are the best alternative to traditional wheat pastas.
And butternut squash noodles in a peanut sauce stir fry are genuinely awesome. Cooked spaghetti squash tossed with olive oil, feta, and roasted cherry tomatoes is divine. In my case, that's not zoodles.įor the record, I've eaten other veggie pastas and actually enjoyed them. And that's ultimately the problem with zoodles. But it just wasn't the same as eating actual pasta with homemade pesto, which is truly a divine experience. Not cooking the zucchini helped it retain some sort of texture (i.e., it had some bite) and prevented the water from seeping out of the fruit. Jessie Van AmburgĪnd honestly, it was.fine. The Ann Veal of sides: bland and forgettable. I tossed the spiralized zucchini with homemade pesto, and served it as a cold side with chicken. The only time I ever vaguely enjoyed zoodles was when I DIDN'T cook them. People who try to convince me otherwise are untrustworthy liars.Eating them makes me just deeply miss real noodles.I've done ALL of your zoodle cooking tips, Internet. I've hand-spiralized them myself at home. I've tried the pre-spiralized zoodles you can get in the freezer section. I've given them only mere seconds in the frying pan to heat them up. I've avoided salting them until the very end of the cooking process. I've tried pressing the zoodles between paper towels to drain off the excess water before cooking. In the name of humoring my low-carb-plan-following boyfriend, I have tried EVERY method. Once those noodles are salted, or even start to heat up in a pan, it starts to release that water-flooding everything it touches with zucchini brine that ruins even the spiciest, most flavorful sauces. Because zucchini is, like I mentioned, mostly water. FFS, at least cucumbers crunch when you bite into them.Īnd those fundamental issues make turning zucchini into pasta a nightmare.
#Green giant zoodles full#
That's because it's full of water and has no taste (like a cucumber), but unlike a cucumber, zucchini has zero structural integrity and immediately turns into a tragic, mushy mess when you try to do anything with it. Everything about this stock photo is extremely offensive to me.
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