Zucchini noodles (or zoodles) are a fun and delicious way to get in more veggies. This fresh tomato basil olives sauce sends them over the top!
I’m a minimalist in the kitchen. I don’t have too many one-purpose gadgets. It’s not that I don’t love them, I just haven’t ever really had room for much in my kitchen. One I’ve had my eye on for over a year, though, is the Paderno vegetable spiralizer. You can imagine my excitement when I got to try one, and (even better) I get to share one with you!
Spiralized vegetables are super popular in the gluten and grain free community. They work well for everything from side dishes to salads to pasta! Seriously, they make a great pasta substitute. Zucchini especially lend themselves to spiralizing, so much so that they’ve gotten the nickname “zoodles” (which I can’t decide if I love or hate). Nickname aside, I really do love zoodles. We’ve tried them in Asian soups, like this one, and our current favorite way to eat them is this pasta. It’s simple enough to throw together on a weeknight, but feels like you’re eating something fancy.
I used Danielle Walker’s method of preparing zucchini noodles, and they turned out great. She recommends 1 medium zucchini per person, and that was about right for us. Not a zucchini fan? This sauce would work great on your favorite pasta as well. We love the fresh combo of roasted tomatoes, bright basil, and a bit of salty bite from the olives.
A few details on the spiralizer:
The new version of the Paderno spiralizer comes with four blades ranging from wide shavings to angel hair thinness. We have the 3-blade model (which has everything but the angel hair blade) and we’ve had such fun trying it out! It’s easy enough that Sophie can turn the knob, while I stand guard at the blade end, and Milo pulls out the finished product like a professional. It was remarkably simple to clean, assemble, and disassemble for storage. It’s pretty compact and stores well in our pantry without taking up too much space (a huge win). All in all, I’m sold, and I was surprised just how versatile it is!
I’ve got a bunch of recipe testing to do over the next several weeks, but I’m excited to try shoestring sweet potato fries, sausage and potato skewers, shaved veggie salads, and more. What would YOU make with a spiralizer?
The giveaway is open from today (Wednesday, October 1) through Sunday, October 5th. Giveaway is open to U.S. residents only (so sorry, to my international readers!) You can also buy the three blade model here, or the four blade model here.
Good luck to everyone! Be sure to scroll all the way down for the Tomato Basil Olive sauce recipe, and happy eating! For more spiralizer inspiration, be sure to follow Paderno on Facebook, Pinterest, Twitter, Instagram.
This giveaway is now closed. Congratulations to Krista B!
a Rafflecopter giveaway
- 1 lb baby tomatoes (or roma tomatoes, diced)
- 1/4 cup olives (black, green, Kalamata, whatever)
- 3–4 Tbsp fresh basil, minced or torn
- 1 clove garlic
- 2–3 Tbsp olive oil
- 2 tsp balsamic vinegar
- salt and pepper, to taste
- In a medium bowl, toss tomatoes with the minced garlic, olive oil, and balsamic vinegar. Add a sprinkle of salt and pepper, then spread out over a baking sheet. Roast tomatoes at 375 degrees for 30-45 minutes, or till they’re blistered and tender.
- Remove from the oven, and add basil and olives, and stir to combine. Taste and add additional salt and pepper, to taste. Toss with pasta or zucchini noodles.
Disclosure: Paderno Vegetable Spiralizer was provided to me for review by Paderno. No other compensation was provided. All opinions and the review are my own.