Spiralized vegetables as a replacement for pasta is a healthy choice, and simple to do with a Spiralizer. One of my husband's favorite vegetables is zucchini, so spiralized zucchini is naturally a hit for us (and a dish that even he can tackle). Zucchini pasta is versatile like regular pasta and can be cooked many different ways. I personally have cooked zucchini with marinara sauce or pasta sauce, with a garlic sauce and even as a stir-fry with other green vegetables. For this recipe, I decided to cook the zucchini pasta with brussel sprouts, pine nuts and bread crumbs. I simply saute the bread crumbs in olive oil and garlic, easy-peasy. To get a nice charred color on the Brussels sprouts I just roasted them in the oven. You may skip this step though if you want to prepare the meal in a quicker manner as it’s completely optional.
This is a lighter menu option for those of you on a health-kick recipe. This zucchini pasta would be perfect for meatless Monday. You may also use a traditional spaghetti pasta for this recipe and stir in the brussels sprouts with pancetta to boost the flavor as these taste great whether or not you have them with spiralized zucchini.
Eating more veggies and less carbs is something that many people dread doing, but with some tricks of the trade, a handful of menu ideas and a few easy kitchen toolsyou’ll be on your way. I still love my pasta but with my husband we’ve had to make some adjustments (at least to his meals), but it has been a fun adventure with some great tasting food.
Zucchini Pasta with Brussel Sprouts, Pine Nuts, Bread Crumbs
Ingredients
- ¼ cup olive oil or coconut oil, such as NUTIVA
- 4-6 cloves garlic or DOROT frozen garlic
- optional: 1-2 shallots
- 3 cups brussels sprouts, quartered or thinly sliced
- 1 cup panko bread crumb
- 1 pint tomatoes. halves
- 3 cups spiraled zucchini raw
- ⅓ pine nuts
- Salt/Pepper to taste
- Lemon for serving
Instructions
- In a medium skillet over medium-high heat, heat up the oil then add garlic and shallots. Cool until fragrant.
- Stir in the brussels sprouts and cook until they soften (for about 2-3 minutes).
- Add Panko bread crumbs and cook until golden/crisp (for about 2-3 minutes)
- Add tomatoes and cook until tomatoes burst
- Add pine nuts and mix in with a quick stir
- Spiralize zucchini noodles and add them to skillet, then season with salt/pepper and cook until softened.
- (optional): Serve with lemon juice
Sarah
This is an interesting combination of items, I will have to try to make this because I do love brussel sprouts.
tiarasandtantrums
I bought a spirlizer at the beginning of this past summer and we LOVED it! My kids LOVE to spiral zucchinis! This looks like a very tasty dish.
Chubskulit Rose
All the food you are cooking are super healthy, it is very inspiring. If I were the only one to decide of what we eat, I would prefer veggies everyday.
Bonnie Gowen
I have always wanted to get one of the machines to make this type of zucchini spirals like that. I love your recipe, looks great.
Kate | My Mommy Brain
That looks delicious! I have been meaning to try zucchini pasta but when I buy zucchini the girls beg me to make zucchini bread. I need to get my stuff together and try it!
coffeewithus3jamie
I absolutely love the idea of veggie pasta, and I've even got some brussel sprouts growing in the garden. Do you love the Spiralizer you linked to? I've thought of buying one several times, but there were so many choices, and I wanted to make sure I get the right one.
Angela
Did anyone actually make the recipe and have any comments / improvements? Be keen to hear before I try! Thanks!