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Spiral Vegetable Spaghetti with Pesto Sauce
  • 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)
  1. 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.
  2. Heat a large frying pan over medium heat. Make sure you choose a pan that fits all your spiral vegetables.
  3. 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)
  4. 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.
  5. 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.