Zucchini Spaghetti

I love a fun kitchen gadget. My friends know it, too. So when I was chatting with my friends Kristy and Mike a few weeks ago, Kristy asked if I had a Veggetti. I didn’t – I hadn’t even heard of it – and we moved on to other topics of conversation. Then, three days later, a package arrived. Kristy and Mike sent me a Veggetti!

A veggetti is a simple little spiral slicer that turns vegetables into spaghetti – hence, the name that combines ‘vegetable’ and ‘spaghetti.’ It’s not actually pasta – just long, thin ribbons of vegetable that you can use in dishes like you might use pasta. It looks like an hourglass.


Inside each half is a series of blades that do the heavy lifting.


This is the ‘thin’ side. The other side of the Veggetti is the ‘thick’ side, meaning the blades are further apart, to make thicker ribbons.

It works with zucchini, cucumber, potatoes, sweet potatoes… but since I’m still on my no-carb kick, I’ve only tried it with the first two.

RELATED CONTENT: Check Out My Recipes Page For Dozens of Healthy Meal Ideas!

To use it, stick the vegetable into the cone, and start turning it. The ribbons appear instantly, and they continue to grow in length as you continue to turn it. I used a zucchini when I took these example photos.


When you get towards the end of the zucchini, you can use the finger guard to protect yourself from getting cut on those blades. I bet that’d hurt.


One zucchini yielded so many spaghetti! Eventually, you get to a point where even with the guard, you can’t turn the zucchini any more, leaving you with a little zucchini nub.


The easiest thing to do is saute the ribbons. I added red onion, sliced as thin as possible, and added garlic powder, turmeric, and cayenne to spice it up. Then I ate it with meatballs. It was pretty fun to twirl it around my fork like regular pasta!


Another night, I Veggetti’d another zucchini, sauteed it with thinly sliced onion and pepper, and ate it with a chicken breast. I also added a couple heaping spoonfuls of the Russian zucchini and garlic sauce that I also used as the sauce on my cauliflower-crust pizza, and that added a lot of flavor.


The Veggetti also worked great with a cucumber. I added 1/2 a cucumber’s worth of ribbons to a big salad I made, and it was delicious.


Needless to say, noodles made entirely out of vegetables are way more healthy than ones made from flour. Like many food swaps, I don’t think you’ll ever trick yourself (or someone else) into thinking it’s actually pasta, but it’s a clever, healthy way to satisfy a pasta craving, especially since it’d go great with so many pasta-related ingredients (marinana sauce, parmesan, meatballs, etc.). Plus, my friend Katherine (whom I visited in Sweden last summer) reported that her two boys (ages 6 and 4) love zucchini pasta – it’s a novel way to get kids to eat their veggies.

So why wouldn’t you give vegetable pasta a try?

Keep it up, David!


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