….try, try again. It’s been over 4 months since my first tussle with the ‘ole spiralizer and I wasn’t too keen on repeating that salty, unappealing mess.
Yet I had bought the gadget and I’d be damned if I wasn’t going to let that purchase go to waste. So, I Googled a few recipes (many which were too close to December’s zucchini noodle disaster) and after watching the documentary “Food Choices” on Netflix with my classes, I decided to try it again the other night, if only to practice for the class.
I didn’t land on any one recipe in particular but I had a few things on hand I figured would go well together. I nixed the arugula pesto option because pesto (in its true form) is my kryptonite. Any resemblance of pesto gives me phantom hives and elevates my anxiety something fierce.
So….arugula WAS tossed in, but au natural.
On a baking sheet, I tossed half of a large onion, sliced, a carton of baby bella (crimini) mushrooms, sliced, and a can of garbanzo beans (chick peas), drained and rinsed, with olive oil, sea salt and cracked black pepper. These savories roasted for about 20 minutes in the oven at 375 degrees F.
Meanwhile, the girls and I cranked out 6 skinny zukes into cute ribboned noodles. The trick is to trim them at this point, but I didn’t. After the 20 minutes, I stirred the roasting veggies, tossed 5 cloves of minced garlic atop the beans, and layered the zoodles, lightly drizzled with olive oil but NO salt at this point. In the meantime, I washed, patted dry, and cut 8 large basil leaves into chiffonade ribbons, grated some fresh parmesan cheese and juiced half a lemon.
After 10 additional minutes, out came the veggies and zoodles. I tossed about 4-5 cups of arugula, the basil ribbons and about 1 tbsp of fresh lemon juice atop the baking sheet and tossed to coat everything. Once plated, a sprinkling of parmesan cheese was all this dish needed.
After a bite (and with empty bowls all around), we are now zoodle converts. 😋 Yum! There’s something to be said about not giving up.