Spiralized vegetables are a tasty and healthy alternative to durum wheat pasta, and even whole wheat pasta. Looking for a way to cut carbs and add more veggies to your diet? Want to learn how to make our version of almost-guilt-free Alfredo? Try this amazing recipe!
Spiralizing: The New Noodle
Just what the heck is spiralizing? A Spiralizer is a simple machine that creates pasta noodles from vegetables. Using a hand crank, fresh vegetables--such as squash and zucchini--are pressed through a blade to create long vegetable noodles. Our spiralizer came with three different blades, so we decided to use all three to try the different cuts and textures: spiral ribbon cuts, shoestrings, and vegetable "noodles".
You can also find spiralizers on Amazon, but who doesn't like perusing Williams-Sonoma. 
We decided to test run our new gadget by spiralizing summer squash and zucchini. Machine operation is incredibly quick and simple, and the machine itself is easy to clean.
The different cuts were impressive! The straight blade (left) would be excellent for cucumber salad, and the chipper blade (center) would be perfect for creating curly fries and onion rings. The shredder blade (right) is ideal for creating pastas.
For our "test run", we decided to try spiralizing our squash and zucchini with the skin left on. This resulted in a crunchy texture to the noodles. We determined we'd like this dish even more if we skinned our veggies first, resulting in a softer texture. Saute time is only 5 minutes, which is just long enough to soften the "pasta", but not enough time to tenderize the skin. No worries--that's what test runs are for, and through trial and error, we save our readers time! 
But, if you prefer skin-on, go for it!
The recipe...
Ingredients for Noodles:
2 large, straight summer squash (peeled) (note: the straighter the veggie, the easier to spiralize)
2 large, straight zucchini (peeled)
1 Tbsp olive oil
Ingredients for Alfredo:
1 tsp of minced garlic
2 Tbsp of margarine
2 Tbsp of all purpose flour
1 Tbsp of olive oil
1/2 cup of chicken broth
1 cup of skim milk
1 cup of Italian cheese (we used a blend)
A dash of Garlic salt and pepper
Weapons of Choice:
Paderno Spiralizer
Large saute pan
Tongs
Medium stirring spoon
Directions:
Using your favorite spiralizing blade, spiralize zucchini and squash. Place into saute pan and add about a Tbsp of olive oil. Saute on high heat, tossing noodles and olive oil with tongs. Cook for approximately 5 minutes, or until noodles cook down, and water starts to accumulate at bottom of pan. Remove from heat.
Place noodles in large strainer, and set aside.
While noodles are straining, make your Alfredo.
Add garlic, olive oil and margarine to saute pan. On medium heat, saute until garlic is lightly browned. Add flour; stir well until flour is completely saturated. Mixture will be slightly lumpy.
Increase heat to medium-high. Add chicken broth, and continue to stir well until flowery lumps disappear.
Add milk, and stir until sauce becomes bubbly and takes on a creamy texture. Once sauce bubbles, add cheese, and stir until cheese melts completely.
Add a dash of salt and pepper to taste.
After sauce is to desired thickness, add strained noodles, and toss until noodles are completely coated.
Then serve!
Healthier Eating:
To be mindful of our hearts and waistlines, we often cook using ingredients which are lower in fats, cholesterol, and sodium. For this recipe, we use skim milk and margarine. If you choose, you can create a richer sauce using cream or whole milk, and real butter. However, once you add cheese to our version, this sauce is so good, you won't be able to tell the difference. And unlike Alfredo made with cream, this sauce does not take on a sticky, pasty consistency when the pasta cools. Take our advice, and give our healthier version a try. We don't think you'll be disappointed.
