Zucchini, squash, late season tomatoes, carrots. They're all filling up market stands right now and begging for a new kitchen experiment. While hearty fall pasta dishes may beckon in the cooler evenings, taking a break with veggie noodles is a nice way to mix up the typical pasta routine. I think there's a misconception that making noodles with veggies can be difficult or that you need special equipment like a mandolin to get started. Both are untrue. You can slice your veggies thin and cook them according to how porous they are and how much water they contain. Zucchini, squash and carrot are popular choices. Once you get the hang of it, you can start making lasagne, fettucine alfredo, or a nice bolognese—all noodle free!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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