Description
Make vibrant and healthy veggie noodles with fresh vegetables like carrots, zucchini, cucumber, and more! This colorful, nutrient-packed pasta alternative is perfect for light, gluten-free meals.
Ingredients
Scale
- 1 beet
- 1 butternut squash
- 1 carrot
- 1 cucumber
- 1 daikon radish
- 1 kohlrabi
- 1 summer squash
- 1 sweet potato
- 1 zucchini
Instructions
- Prepare the vegetables – Wash and peel (if necessary) all vegetables.
- Choose your cutting method – Use a spiralizer, julienne peeler, or mandoline slicer to create noodle-like strands.
- Serve raw or cook –
- Raw: Toss with a light dressing or sauce.
- Cooked: Sauté in olive oil for 2-3 minutes until tender.
- Enjoy! Serve with your favorite toppings, sauces, or proteins.
Notes
- For firm vegetables like sweet potatoes and butternut squash, lightly steam before spiralizing.
- Mix and match veggies for a variety of colors and textures.
- Best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
