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!
Try a Recipe:
• Zucchini Noodles (pictured) - Inspired RD
• Summer Squash Noodle Recipe- Summer Tomato
• Carrot, Zucchini and Squash Ribbons - The Food Network
• Zucchini Ribbon Pasta with Fried Egg and Pecorino - Serious Eats
• No Noodle Vegetable Lasagne - Easy Skinny Life
Related: Jackie's Cold Buckwheat Noodles with Julienned Vegetables
(Image: Inspired RD)
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I love using vegetables as "pasta". I like to make orange chick'n dishes with Gardein scallopini and zucchini ribbons- simple, delicious and oh-so healthy!
Dont forget Konjac/Shirataki noodles!
Yum, I've been wanting to try a no noodle vegetable lasagna with eggplant slices. I cut zucchini, squash and carrots into spaghetti thickness "noodles" and cook them slowly in a little bit of broth, sort of like risotto. Then add a bit of cream, parmesan, salt and pepper. Way to make vegetables unhealthy, right?! But so delicious and comforting.