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Recipe: zucchini noodle “pasta”

zucchini-noodle-pasta

Last week I bought a new kitchen gadget. Honestly I’m not really one to buy gadgets. I don’t feel the need for all those fancy tools. Even my popsicle molds that were used to make these watermelon and cucumber popsicles felt extravagant. When I create recipes I like them to be accessible to everyone, using everyday items that everyone has available. That said, this julienne peeler is literally rocking my little culinary corner of the world.

I bought this julienne peeler because I kept seeing recipes for raw zucchini noodles. The noodles looked like a fun, fresh, and light alternative to pasta and the perfect summertime meal for those of us too hot to cook. And the peeler was only $8.99 and available on Amazon.

Since getting it last week I’ve used it every single day. Zucchini noodles are in high rotation in our house right now, as are julienned carrot salads and shoestring potatoes. If you’re looking for a new tool or a different way to eat vegetables consider a julienne peeler and then try this delicious recipe that screams summertime!

zucchini-noodle-pasta-2

Ingredients

For the pasta:

  • 1 large zucchini, julienne peeled into strips
  • 1 carrot, julienne peeled into strips
  • 1 ear of fresh corn
  • Handful of cherry tomatoes, halved

For the dressing:

  • 2 tablespoons garlic infused olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon honey or maple syrup if keeping vegan
  • Dash of cayenne

Directions

  1. Boil corn for 5 minutes; let cool then cut kernels off cob.
  2. While corn is cooking, use peeler to julienne zucchini and carrot.
  3. Place zucchini, carrot, corn and tomatoes in a big bowl.
  4. In a separate bowl combine all dressing ingredients.
  5. Toss vegetables with dressing until well combine.
  6. You can serve right away or let the dish sit for a few hours to allow flavors to meld together.

Makes 2 servings.

Photos and article by Lisa Horvath.

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