I LOVE cooking. In fact I’ve pondered many times making the leap and going to culinary school. The one thing that has held me back is that I am a vegetarian.
But I adore getting in the kitchen and creating something original for my family.
Last week I splurged and purchased my first spiralizer. For those of you who have no idea what that is, it is this amazing gadget that you basically skewer your fruits or vegetables on, choose your blade, and crank out some spiraled greatness.
I have to admit, I wasn’t sure that this was going to go over well with my family. However, I was wrong. They really liked the new texture of zucchini spirals. The center of the zucchini is removed, and that is the part that can get a little squishy for some. So if texture is a reason that you or your kids avoid zucchini, like I have. Then try this.
Okay, on to the recipe!
6 ounces uncooked bowtie pasta, spaghetti, or any shape you have on hand.
3 tablespoons olive oil
1. Bring a large saucepan filled with water to a boil.
2. Heat a large skillet over medium heat. I love my cast iron deep skillet for this. Add oil; swirl to coat. Add cabbage to pan; cook 6 minutes or until browned and tender, stirring occasionally.
3.Add pasta to your boiling water and cook 7 -8 minutes or until al dente. Measure out 1/4 cup of your pasta water before you drain the pasta.
4. Stir in salt, black pepper, butter and zucchini spirals to your cabbage; cook 4 minutes.
5. Stir in pasta, reserved 1/4 cup pasta cooking liquid, and reserved garlic. Sprinkle in your cheese and fresh basil. Stir well.
6. Everything really gets mixed in well, the cheese melts, and you are ready to serve.
There you have it! My spriralized zucchini and pasta with caramelized cabbage. Enjoy 🙂