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Pasta is arguably our family’s favorite food and my go-to dish when I’ve run out of dinner ideas or I’m too busy/tired to think about anything more elaborate. Fortunately, my kids are content with a simple pasta, ground turkey breast and tomato sauce dish, which means dinner can be on the table in about 30 minutes. I, on the other hand, enjoy a more elaborate pasta dish such as a Butternut Squash Ravioli or a Baked Ziti.
Despite my love for pasta, even whole grain varieties contribute a significant amount of carbs to my overall diet. While I’ve never attempted a gluten-free diet, I have several friends and family members who must avoid gluten for both health and personal reasons. Collectively, they have all told me that eliminating carbs from their diets has helped them feel better overall and lose weight. While I’m not aspiring to eliminate gluten completely from my diet, there are certain meals I know I can easily adapt without gluten, pasta being one of them.
Earlier this Summer, I was introduced to an interesting and innovative new product called the Veggetti Pro (the pronunciation most closely resembles spaghetti). This easy-to-use tabletop spiral vegetable slicer quickly and effortlessly makes veggie spaghetti, hash browns, pasta salads, coleslaw, onion rings, potato chips and a host of other gluten-free dishes. Fitted with 3 stainless-steel blades, this small appliance can be used to spiral or ribbon cut fruits and veggies in order to transform them into gourmet, gluten-freee meals. And as a mom, I can appreciate the fact that the entire appliance is dishwasher safe.
The Veggetti Pro comes assembled and simply requires a quick rinse before use. Once you’ve decided on your dish, select the corresponding blade, cut off the ends of your fruit or vegetable, secure it in between the circular holder on the blade and the spiked food holder, and begin rotating the Crank Handle clockwise to begin spiralizing your fruits or vegetables. You’ll also want to push the Pro Push Handle forward while turning the crank handle to propel the fruit or vegetable forward. I love the simplicity and ease of use and how quickly I was able to see my veggie pasta. You will notice that a small chunk of your vegetable won’t be used. Since I decided to use yellow squash for my Spaghetti all’Arrabiata, I simply cut up the small remaining amount and ate it.
One of my all-time favorite pasta dishes is a simple Spaghetti all’Arrabiata, so I decided to make my homemade sauce and toss it with yellow squash cooked al dente. Red pepper gives this sauce a kick, and I highly recommend erring on the side of caution, since a little bit goes a long way.
- 4 medium-sized yellow squash
- Veggetti Pro
- 1 tbs olive oil
- 1/2 medium onion diced
- 2 cloves of garlic minced
- 1/4 cup + 2 tbs white wine
- 8 tomatoes seeded
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp red pepper to taste
- salt and pepper to taste
- Fresh basil
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Heat olive oil in a medium-sized pan
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Sauté onion and garlic on medium heat until softened (do not brown)
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Add white wine, tomatoes, and spices and simmer for at least 30 minutes to allow flavors to meld
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Puree using a stick blender
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Boil yellow squash al dente, approximately 2-3 minutes
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Drain
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Toss veggie pasta with arrabiata sauce
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Garnish with freshly mozzarella or parmesan cheese and fresh basil
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Serve immediately
This dish has a lovely kick that awakens the palate. I was surprised at how much I enjoyed the squash pasta, considering this was my first experience with it. I definitely recommend cooking it al dente so it doesn’t fall apart or become mush while it boils.
The Veggetti Pro retails for $24.88 and is available at Walmart. For more information or recipes, visit VeggettiPro.com.
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