{"id":426,"date":"2010-06-18T09:38:36","date_gmt":"2010-06-18T16:38:36","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=426"},"modified":"2010-06-18T09:38:36","modified_gmt":"2010-06-18T16:38:36","slug":"zucchini-pasta","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=426","title":{"rendered":"Zucchini Pasta"},"content":{"rendered":"

The last few weeks have been filled with carb loaded goodness, but it was time to start introducing veggies back into my world. I am feeling better now that the antibiotics are out of my system. Still not 100%, but my appetite is coming back and I’m once again excited about meal planning and cooking for the blog.<\/p>\n

My parents got me a huge basket full of foodie heaven for my birthday. The bottom of the basket was lined with beautiful linens passed down from my grandparents. My Mom thought they would be fun to use in some of the photos, I agree. I also got some of the utensils and gadgets that I wished for on the blog, \u00a0a couple of cool books that I’ll talk about in another post, an awesome nutmeg grinder, a collapsible salad spinner and my new favorite kitchen gadget – World Cuisine’s Tri-Blade Plastic Vegetable Slicer<\/a>.<\/p>\n

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The Slicer comes with three blades. They are shaped like pieces of bread and just slide right into the machine. The instructions that come with the slicer are pretty limited, but they do define the type of cut each blade makes.<\/p>\n

The Simple Ingredients:<\/strong><\/p>\n

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1-1.5 Zucchini per person\/serving
\nGarlic and\u00a0Parmesan\u00a0infused oil \u00a0– One of my readers (Yuba John) gave me a small bottle of his home-brew\u00a0\u00a0made \u00a0with sage, garlic, parsley, hot red pepper and chunked\u00a0Parmesan infused extra virgin olive oil – Thanks John it was a killer addition to this recipe.
\nGarlic – I ended up not using my bulb, I used 2 cubes of Dorat crushed garlic from Trader Joe’s – found in the frozen section
\nSalt and Ground Pepper
\nLemon Juice – not\u00a0pictured\u00a0– a few squeezes of my plastic fake lemon – hah!
\nParmesan (Shredded as a topping)<\/p>\n

First step: I selected the right blade and got my zucchini loaded into the torture contraption.<\/p>\n

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I suctioned the machine to the granite, chopped off both ends of the zucchini, pushed it onto the blade peg and brought the spikes closer. I then used the bottom lever to apply pressure while I turned the crank handle.<\/p>\n

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It was magic! I’m not joking when I say I seriously started jumping up and down in my kitchen. It was so easy to use and the zucchini noodles were coming out perfect! You can see the beginning of the circular core in the above photo.<\/p>\n

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Some of the noodles were over a foot long. \u00a0I ended up snacking on the core while I got my non-stick pan heated up. I added my zucchini noodles to the oil and added salt and pepper and a few splashes of lemon juice. I tossed the noodles for a good 2-3 minutes and when they started to turn the slightest bit translucent, I took them off the heat and put them into a bowl.<\/p>\n

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I topped the noodles with fresh Parm and WOW! I can’t even explain how awesome they tasted. My mind started racing thinking about the possibilities.\u00a0Marinara\u00a0sauce, teriyaki sauce – I can’t wait to try different combos. I will be adding this to my weekly rotation. I bet if you peeled the zucchini, added pasta sauce with ground turkey or ground beef, your kids could barely tell the difference. The texture is amazing! – it’s the green that gives it away as being a veggie.<\/p>\n

I’m almost bummed that we have plans for the next 3 days – I want to spiral cut the entire produce section from my local grocery store. Thanks Mom and Dad for my wonderful birthday present, I love it!<\/p>\n

Hope you all have a great weekend, it’s Friday – Woohoo!
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<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The last few weeks have been filled with carb loaded goodness, but it was time to start introducing veggies back into my world. I am feeling better now that the antibiotics are out of my system. Still not 100%, but my appetite is coming back and I’m once again excited about meal planning and cooking … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,15,21],"tags":[],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/426"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=426"}],"version-history":[{"count":0,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/426\/revisions"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=426"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}