Sure, pasta is great. But those carbs and calories? Not so much.
What if you could enjoy the delicious flavors of your favorite Italian dinners without feeling guilty about it? Newsflash: You totally can.
By using a vegetable peeler or spiralizer, you can turn some of your favorite veggies into noodles. That way, you don’t have to give up pasta dishes while you’re on a diet. Instead, you’ll have the chance to eat more of them.
Still not convinced? Check out these four vegetable noodle recipes that’ll change your mind:
1. 20-minute Healthy Chicken Parmesan
Let’s start with an instant classic – Chicken Parmesan. This recipe by the food blog Pinch of Yum uses zucchini to recreate spaghetti noodles – without all of the extra calories.
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper
- 2 tablespoons olive oil
- 4 chicken breasts
- 1 1/2 cups pasta sauce
- 4 slices fresh mozzarella cheese
- 2 zucchinis
First, heat your oven to 425 degrees.
Then, prepare your breading. Toss the breadcrumbs, panko, Parmesan, Italian herbs, salt and pepper in a shallow dish and set aside. Place a skillet over medium heat with olive oil.
Cut each chicken breast in half. Toss each piece into the breading until coated. Carefully place chicken breast halves, two at a time, on the hot skillet. Cook each side for 3 to 4 minutes, or until golden brown. Repeat process until all chicken pieces have been pan-fried.
Place the chicken in a large baking dish and transfer to the oven to finish cooking – this should only take about 10 minutes. Once the time is up, remove pan from the oven and top chicken with sauce and mozzarella. Return to oven and heat until cheese is melted.
In the meantime, use a spiralizer to cut the zucchini into noodles. Cook in a skillet over medium heat until tender. Then, place noodles on a serving dish and top with baked chicken and sauce. Finish with a sprinkling of Parmesan and parsley and enjoy!
2. Low-Carb Mac and Cheese
Who doesn’t love Mac and Cheese? It’s definitely a popular dish as is, but wouldn’t it be even better to slash the carb count? You can with this recipe by POPSUGAR – it uses spaghetti squash to replace the pasta noodles.
- 1 large spaghetti squash
- Canola oil spray
- 2 cups broccoli florets – steamed
- 1 tablespoon butter
- 1 tablespoon whole-wheat flour
- 1 cup low-fat milk
- 1 cup reduced-fat cheddar cheese – shredded
- 1/2 cup grated Parmesan
- Salt and pepper
- Optional garnish: 1 teaspoon red pepper flakes
First, heat your oven to 400 degrees and prepare a cooking sheet with canola oil spray.
Then, cut your spaghetti squash in half, horizontally. Scoop out the seeds and transfer to the trash. Spray the middle of each half with cooking spray, and then place face down on the prepared baking sheet. Transfer to oven and roast until tender – this should take about 50 minutes.
Remove squash from oven and let cool to room temperature. Then, scrape the inside out – it will resemble noodles – and place in a large bowl. Mix with broccoli and set aside.
Place a large saucepan over medium heat and melt butter, then whisk in wheat flour. Gradually add the milk as you whisk and turn down the heat to low. Add cheddar and Parmesan cheese to the saucepan and slowly stir until melted.
Pour sauce over squash noodles and broccoli and toss to coat. Garnish with additional salt, pepper, Parmesan and red pepper flakes if desired. Enjoy!
3. Carrot Pasta with Creamy Zesty Garlic Sauce
Who knew carrots could transform into pasta noodles so simply? Try this delicious recipe by the food blog Tales of a Kitchen:
- 1 large carrot
- 1 tablespoon tahini
- 1 tablespoon walnut oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon tamari
- 1 teaspoon grated ginger
- 1 small garlic clove – grated
- Garnish: A handful of chopped parsley, sesame seeds and pine nuts.
First, spiralize your carrot into noodles. Then, place noodles in a skillet over high heat and cook until tender. Transfer to a serving bowl.
To make your sauce, mix the tahini, walnut oil, lemon juice, tamari, ginger and garlic until well combined. Pour over carrot noodles and toss to coat.
Top with parsley, sesame seeds and pine nuts if desired. Enjoy!
4. Zucchini Shrimp Scampi
Another great pasta classic turned into a low-carb dish, this recipe by food blog Damn Delicious makes the perfect healthy dinner – and it’s equally as delicious as the original.
- 2 tablespoons unsalted butter
- 1 pound medium shrimp – ready-to-cook
- 3 cloves garlic – minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chicken stock
- Juice of 1 lemon
- Salt and pepper
- 4 medium zucchinis
- 2 tablespoons Parmesan cheese
- 2 tablespoons chopped parsley
First, spiralize your zucchini into noodles. Cook over medium-high heat in a skillet until tender. Transfer to a bowl and set aside.
Using the same skillet, cook the shrimp, garlic and red pepper flakes in melted butter over high heat. Cook for about 3 minutes, then add the chicken stock, lemon juice, salt and pepper to taste. Bring to a simmer, and then stir in zucchini noodles. Let cook for an additional minute.
Time it all out with your BABY-G BGD501FS-2, transfer to a serving dish and garnish with Parmesan and parsley if desired. Enjoy!
Learn more about the BABY-G BGD501FS-2