The Healthy Spiralizer Cookbook (57 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
Traditional Alfredo sauce starts with a roux of flour and butter, which adds gluten and carbs. This all-dairy version is higher in fat, but it’s rich, decadent, and low in carbohydrates. It makes a great base sauce for all kinds of toppings or add-ins, making it a very versatile sauce.
HAND-CRANK
Chipper blade
Blade B
HOURGLASS
Thick-cutting blade
SERVES 4
GLUTEN-FREE, VEGETARIAN
PER SERVING:
Calories: 488; Total Fat: 47g; Saturated Fat: 24g; Cholesterol: 109mg;
Total Carbs: 12g; Fiber: 3g; Protein: 10g
FOR THE PASTA
6 zucchini, ends cut flat, and spiralized into fettuccine noodles
Sea salt
3 tablespoons olive oil
FOR THE SAUCE
8 ounces cream cheese, cubed
¼ cup unsalted butter
¼ cup heavy cream
½ cup grated Asiago cheese
TO MAKE THE PASTA
1. In a large colander over the sink, salt the zucchini noodles with the salt.
2. Allow the noodles to sit for 30 minutes to draw away as much water as possible.
3. Give the noodles a quick rinse and pat them dry with paper towels, wiping away any excess salt.
4. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
5. Add the noodles and cook, stirring occasionally, until they are soft, about 5 minutes.
TO MAKE THE SAUCE
1. In a large saucepan, heat all sauce ingredients over medium heat, stirring constantly, until the cheese melts and the sauce is thick, about 5 minutes.
2. Serve the sauce on top of the pasta
Substitution tip:
Add meat or veggies to the pasta for more variety. Try some sautéed broccoli and mushrooms for a vegetarian version, or cook 8 ounces of chicken or shrimp for a meatier version.
ON ANGEL HAIR
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
The word
scampi
means “prawn.” However, other types of crustaceans, such as lobster, may be used in the preparation of this classic dish. This one takes a literal approach, using medium-sized shrimp as the base.
IDEAL FOR HAND-CRANK SPIRALIZERS
Angel hair blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 374; Total Fat: 23g; Saturated Fat: 3g; Cholesterol: 223mg;
Total Carbs: 14g; Fiber: 4g; Protein: 29g
Spiralizer alternative:
If you don’t have a spiralizer that makes angel hair, you can cut your zoodles into spaghetti noodles instead using a hand-crank or hourglass-shaped spiralizer.
FOR THE PASTA
3 tablespoons olive oil
6 zucchini, ends cut flat and spiralized into angel hair noodles
FOR THE SCAMPI
3 tablespoons olive oil
2 tablespoons shallot, finely minced
16 ounces medium shrimp, peeled, deveined, and tails removed
6 garlic cloves, minced
½ cup dry white wine
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (fresh squeezed)
¼ teaspoon crushed red pepper flakes
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
TO MAKE THE PASTA
1. In a large sauté pan over medium-high heat, heat the olive oil until it shimmers.
2. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
TO MAKE THE SCAMPI
1. In a large sauté pan over medium-high heat, heat the olive oil until it shimmers.
2. Add the shallot and cook, stirring occasionally, until it is soft, about 4 minutes.
3. Add the shrimp and cook, stirring occasionally, until the shrimp is pink, 4 to 5 minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
5. Add the wine and cook for 2 minutes.
6. Add the lemon zest and juice, red pepper flakes, salt, and pepper and cook, stirring occasionally, another 4 minutes.
7. Add the zoodles and parsley and cook until warmed through, 1 to 2 minutes.
