Pasta is good, pasta is great. Pasta is the friend who will always be there for me. Pasta, o beauteous pasta, you make any dish complete. You complete me. Non lasciarmi, mio amato (grazie, Google Translate).
I never want to spend a day without pasta, not even if I’ve already eaten my weight in starch and definitely do not need to further raise my blood sugar. This is when my beloved vegetable spiralizer comes in handy. It can turn just about any vegetable, from zucchini to broccoli stalks, into pasta. That’s right, all the deliciousness of al dente pasta and all the holiness of veggies. Now that’s what I call good wholesome fun.
Big smile at Ristorante La Fattoria in Tavarnelle Val di Pesa, Italy. Pasta!
The first time I heard of spiralizing vegetables was when I was reading about zoodles on SkinnyTaste.com. I then coveted a spiralizer for about a year before Audrey bought me one from Williams Sonoma as a gift using her own money. How sweet! I have since made my own zoodles on several occasions. They are delicious!
Spiralizers are very versatile. A vegetable doesn’t need to be vaguely phallic in order to be turned into pasta. Today we had a grand old time spiralizing butternut squash!
Note: if you don’t have a spiralizer, then a mandoline or even a vegetable peeler should work.
Butternut Squash Pasta with Garlicky Kale & White Beans
1 medium butternut squash, peeled and spiralized, noodles trimmed
olive oil cooking spray
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
¼ teaspoon red pepper flakes (or more, if you like it really spicy)
1 bunch Lacinato kale, stems removed
salt and pepper, to taste
1 cup low sodium chicken broth (or vegetable broth, if vegetarian)
1 can white beans (cannellini, Great Northern), drained, rinsed, patted dry
1 teaspoon oregano flakes
1/3 cup grated parmesan cheese (optional if vegan)
Preheat the oven to 400 degrees. Place the butternut squash noodles on a baking sheet and coat with cooking spray. Season with salt and pepper and bake for 10-12 minutes or until al dente. When done, divide noodles into bowls and set aside.
While the butternut squash is cooking, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, red pepper flakes and kale. Season with salt and pepper and cook for 3-5 minutes, tossing occasionally, or until kale is wilted. You can do this in batches.
Once the kale is cooked, pour the chicken broth into the skillet and add the beans and oregano. Let cook for 5-10 minutes or until liquid is reduced by half.
Remove the skillet from the heat, stir in the parmesan cheese and toss to combine. Divide the kale mixture equally over the bowls of butternut squash noodles. Serve immediately.
Recipe modified from Inspiralized