My latest food obsession is veggie noodles. They are so fun to cook with and guilt-free to eat! I have a spiralizer of my own but, let’s face it, sometimes we all get short on time every now and then. When that happens, I appreciate the convenience and variety the Veggie Noodle Co. offers. They are pre-cut and packaged to where I can just grab and go on weekdays. A few weeks ago, I paired these meatballs with zucchini noodles (aka zoodles) in a dish and it was such an easy way to prep my lunch for the week. I simply tossed the raw zoodles in a bowl with the meatballs whenever I reheated them each day at work and the steam and heat from that was just right. There are a bunch of different available colors and flavors, so I thought I’d try incorporating many into one dish. Once I got the flavors together and started playing around, however, that changed. I realized that wouldn’t turn out as I had envisioned, had a Joanne the Scammer moment, and moved on.
I didn’t want to force them together and instead decided to highlight each veggie and bring y’all three different flavor combinations.
First up is Butter Pecan Sweet Potato! It’s exactly as the title indicates: butter, chopped pecans, and sweet potato spirals…with a dash of sea salt and cinnamon. This combination is my favorite because it borders on the line of a dessert and y’all know my sweet tooth is not to be played with. I didn’t add any sugar but the natural sweetness of fresh sweet potato really shines through and I’m considering mixing up this year’s Thanksgiving lineup with them. They’re cut into thin enough spirals that they aren’t too crunchy after just a few minutes of cooking but they also don’t get mushy, which is perfect. To make it, just toss the following ingredients into a skillet over medium heat and sauté for 3 to 4 minutes.
5 ounces sweet potato spirals | 1 tablespoon butter | 2 tablespoons chopped pecans | Sea salt and cinnamon to taste
Next is Herb & Parmesan Zucchini. Of the three, the zucchini noodles have the most pasta-like consistency, in my opinion. For this reason, I combined them with a couple of different herbs and parmesan. Fresh rosemary, garlic, and olive oil are cooked in then fresh basil and shredded parmesan over top to finish. The result looks like a traditional pasta dish and is filling without being heavy. To make it, just toss the following ingredients into a skillet over medium heat and sauté for 3 to 4 minutes.
5 ounces zucchini spirals | 1 clove garlic, sliced | Sprig of fresh rosemary, roughly chopped | Olive oil | Sea salt & black pepper to taste
Then top with: 2 leaves fresh basil, roughly chopped | Sprinkle of shredded parmesan
Lastly, the Butternut Squash & Spinach makes for the most traditional-looking side dish. These didn’t hold up their noodle shape through cooking quite like the others but that isn’t a problem flavor-wise! I combined them with spinach and garlic for a bit of color and flavor. To make it, just toss the following ingredients into a skillet over medium heat and sauté for 3 to 4 minutes.
5 ounces butternut squash spirals | Handful of fresh spinach | 1 clove garlic, sliced | Olive oil | Sea salt & black pepper to taste
I love getting creative with veggies and will try to share more of these types of quick recipes in the future. In the meantime, I recommend you check out my zesty lemon squash and ginger curry carrots if you’re looking for more easy, veggie tastiness! I hope you enjoy these veggie combinations. Which is your favorite? Thanks for reading!
In partnership with Veggie Noodle Company. As always, all opinions are my own.