This week Innovaluxe sent me a vegetable spaghetti maker. It is a tool that has been in fashion for quite some time (and rightly so, you will see how practical it is) but that I had not yet had the opportunity to try. You see that even if one is very fond of cooking, there are always new things to experience. And the beauty of Innovaluxe is precisely the wide range of technological innovations and gadgets for everyday use that they have in their online store. As I am happy with the product, today I am presenting you a recipe that is simple (but original) to give you an idea of the possibilities of vegetable spaghetti. For this occasion, I have prepared a lukewarm spaghetti zucchini and carrot salad.

Vegetable spaghetti is a fun way to eat vegetables and a good alternative to wheat pasta so you don’t get bloated. A good piece of advice is the following: instead of having a plate of spaghetti with tomato, and ending up eating an excess of pasta, change part of the pasta spaghetti for courgette spaghetti. In this way, we will obtain a more balanced vegetable and pasta dish.

  • 1 large zucchini
  • 1 medium carrot
  • 8 green asparagus
  • 8 cherry tomatoes
  • 1 clove of garlic
For the vinaigrette:
  • 10 g of olive oil
  • 10 g of orange juice
  • 5 g of rice vinegar (or any other vinegar)
  1. Clean the asparagus and cut into thin slices. Mince the garlic.
  2. Clean the cherry tomatoes and cut them in half.
  3. Put a pan over the heat and, when hot, add a little oil and sauté the asparagus with the tomatoes for 5 minutes. Add the minced garlic and sauté for a couple more minutes. Turn off the heat and reserve.
  4. Peel the carrot and clean the zucchini.
  5. With the With the help of the spiritizer, make the zucchini and carrot spaghetti.
  6. Finally, prepare the vinaigrette by whisking all the ingredients.
  7. Assemble the salad by mixing the vegetable spaghetti with the sautéed vegetables and dress with the vinaigrette.
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