I never thought that I would have such an obsession with a kitchen gadget, but the time has come. I am in LOVE with my new spiralizer. This tool turns any starchy vegetable or fruit (apples, squash or potatoes just to name a few) into noodles! My favorite spiralizing victim, however, has got to be zucchini. Being gluten-free, this a great pasta swap, and is also a healthy alternative for anyone wanting to switch to a lower carb, less processed alternative. While the noddle effect can also be accomplished using a mandolin with a julienne blade, a spiralizer creates the most authentic noodle shape and is both easy and safe to use. Since half the time I cook I end up needing a Band-Aid, this is a great option for me and an even better one to get your kids involved in the kitchen and eating their veggies!

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In the short time that I have owned this gadget, I have made a wide variety of dishes from zucchini marinara and pesto topped with Organic Valley parmesan to sesame peanut noodles. My favorite recipe, however, has been zoodles with lemon cream sauce. It’s tasty, easy, and healthy!
The recipe creates two large servings, or serves four as a side.

 

Ingredients

4 medium zucchini
1 tablespoon Organic Valley Unsalted Butter
2 large cloves garlic, minced
3 oz Organic Valley Cream Cheese
1 large lemon, juiced
2/3 cup cooked edamame
2/3 cup artichoke hearts
Kosher salt & fresh ground black pepper, to taste

Directions

Use your spiralizer to make your zucchini noodles.
In a large sauté pan melt the butter over medium heat. Next, add the garlic and cook it for 30 seconds. Add the cream cheese and lemon juice, stirring until cream cheese is melted.
Add your zucchini noodles and stir to coat them in the sauce and cook for 2 to 3 minutes until wilted. Be careful not to overcook the zoodles to retain their crisp texture.
Turn off heat and add the edamame and artichoke hearts.
Season with salt and pepper and serve!