I’m dedicating this recipe to my girlfriend who’s graciously opened her home up to me and my husband these past few months while I had my bone marrow transplant. Yup. It’s been a rough couple of months and the only thing I’ve really only had the energy for is to make dinner (most days). I live about 4 hours away from where the transplant took place and I was told “not to leave the city” until the doctor approved my release. I was beyond lucky to have a friend living near the hospital who was willing to put up with us for 3 MONTHS!! Can you say “Friend of the Year” award recipient? Heck, “Friend of the Decade”! I’ve received so much love and support from friends and family during this difficult time, it’s really quite overwhelming and humbling.
Staying with my girlfriend (and her beau) has opened my eyes up to new way of eating (and cooking). My girlfriend is gluten free, dairy free and egg free – by choice. Luckily she bends her rules a bit but for someone who normally doesn’t pay attention to what goes into my food, only if it tastes delicious, it was quite a learning curve and I’m certainly not done learning. I’m on a new food journey for the better, and I’m bringing my family along for the ride.
When I first heard about the Microplane Spiral Cutter I immediately went on a search to find one so I could use it to prepare my girlfriend gluten free vegetable spaghetti. My original attempt was a little more glamorous then this recipe below with oven roasted tomatoes, fresh herbs from her garden, olive oil and garlic. My friend was over the moon thrilled with the results. (I was going to give her the tool but I loved it so much I’m going to keep it and buy her one for Christmas…ssshhh) I’ll be a frequent weekly visitor until then anyhow so we both get to play with the Microplane Spiral Cutter.
When I was finally able to come home to visit my kids, I brought the cutter home and decided to test out my new cooking habits on my family. Only I didn’t have access to my girlfriend’s lovely garden of fresh herbs (tho I did start one). In a pinch, I grabbed a jar of Pesto as a short cut. The family LOVED it. My daughter gobbled hers up and asked for seconds. Not a bad way to get some veggies into their diet.
- 4 large carrots, peeled
- 3 zucchini, peeled
- 1 tbsp olive oil
- 1/4 - 1/2 cup pesto sauce (to your preference)
- Parmesan cheese to taste (optional)
- Prepare your vegetables by washing and peeling your carrots and zucchini - and any other vegetables you would like to try. Parsnips? Using your Microplane Spiral Cutter, turn your vegetables into long spiralled strands. I found the large side of the cutter worked best for this recipe.
- Heat a large frying pan over medium heat. Make sure you choose a pan that fits all your spiral vegetables.
- Add the olive oil to your pan then your spiralled vegetables. Put a lid on top. If you don't have a lid that fits, use a small cookie sheet. (My little trick)
- Cook the vegetables for about 5-10 minutes, until the vegetables are tender crisp. You don't want to overcook them and be soggy. Toss your vegetables every minute or two to get them evenly cooked.
- When the spiralled vegetables are cooked, remove the pan from the heat and add the pesto sauce. Toss to coat evenly. Serve on it's own or as a side to a protein such as my Pesto Chicken.