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| Light and Lemony Spiralized Veggie "Pasta" Salad |
Springtime is time for lighter and fresher fare and there's no better and more fun way to incorporate fresh veggies into your diet than with a Spiralizer
Have you tried a spiral slicer yet? I have a small handheld gadget that should turn all my favorite veggies into spirals, but it hasn't worked so well for me. I purchased a fabulous Spiralizer (please do click to check it out!) and the difference is night and day - I mean, it's hard not to take every firm fresh veggie I have and run it through! This thing is sturdy and strong, easy to use and even easier to clean. There's no excuse not to eat your veggies when you have something this fun and simple to help.
The very best site for spiralizer recipes is Inspiralized, where Ali Maffucci conjures up the best and most delicious recipes using all sorts of spiralizing techniques - there's more to those 3 blades than you ever imagined! Not only is the website fabulous, Ali has also just published a cookbook of the same name filled with spiralized recipes you'll want to have on-hand. That's not all ... Ali has also developed her own spiralizer and right now until April 15th, Tuttorosso tomatoes is having a giveaway so you can win your very own Inspiralizer.
Check out Tuttorosso Tomatoes on Facebook and ENTER TODAY for your chance to win one of 750 Tuttorosso aprons, one of 15 copies of Ali's cookbook, Inspiralized, one of 60 of Ali's custom Inspiralizers and a chance at the Grand Prize package that includes an Inspiralizer, a signed copy of Ali's cookbook, a Tuttorosso apron and a collection of kitchen gadgets all packed in a picnic basket. Great stuff!
Now for my own spiralized recipes featuring Tuttorosso tomatoes, a lovely light and refreshing "veggie pasta" salad perfect year-round, but especially delicious during the warmer months.
Light and Lemony Spiralized Veggie "Pasta" Salad
Serves 4
Ready in 20 minutes
Ingredients:
1/2 medium yellow squash
1/2 medium zucchini squash
1 teaspoon Kosher salt
Juice and zest of 1 lemon
1 clove garlic - minced
1/2 (28 ounce) can Tuttorosso Diced Tomatoes
1 can (15 ounces) cannellini beans
1/4 cup fresh Italian parsley - chopped fine
Fresh cracked black pepper - several turns or about 1/2 teaspoon
1/4 cup freshly shredded Parmesan cheese
Directions:
1. Wash squash and spiralize with Blade B. Put into a medium bowl and salt well,
2. Drain tomatoes and save juice and half the tomatoes for another use. Drain beans and add to tomatoes.
3. Drain squashes well - the salt will leach some of the juices from them. Once drained toss gently with tomatoes and beans.
4. Add lemon juice, olive oil, garlic, pepper and parsley and toss well.
5. Top each serving with Parmesan cheese.
*Please note I was given product from Tuttorosso tomatoes to help with this post. Any and all opinions are my own.
