I satueed them in a large non stick skillet with a bit of butter, when they started to release water I put a bit of heavy cream in and let it reduce. It cooked the spiralized stems as it reduced. Then I added a dollop of pesto. I topped it with a bit more parmesan and some toasted pine nuts and a grilled chicken breast.

I was a little heavy handed on the sauce, but hey, I love pesto.

https://picasaweb.google.com/Sitara8...39081972193346

The 'pasta' came out nicely al dente and the taste is yummmmy.

"ImStillMags" > wrote in message
...
> I satueed them in a large non stick skillet with a bit of butter, when
> they started to release water I put a bit of heavy cream in and let it
> reduce. It cooked the spiralized stems as it reduced.

That is a good idea. I've been cutting up zucchini into strips to use
instead of pasta for myself. Cutting them by hand is a bit hit and miss and
they are not all the same size/thickness, so of course don't cook evenly.
I hadn't thought to add cream! I will like that! I am looking forward
to my machine because cutting them up is tedious

Then I added a dollop of pesto. I topped it with a bit more parmesan and
some toasted pine nuts and a grilled chicken breast.
>
> I was a little heavy handed on the sauce, but hey, I love pesto.
>
> https://picasaweb.google.com/Sitara8...39081972193346
>
> The 'pasta' came out nicely al dente and the taste is yummmmy.

Fingers crossed mine will be too)

--
http://www.helpforheroes.org.uk/shop/

On 7/20/2014 4:15 PM, ImStillMags wrote:
> I satueed them in a large non stick skillet with a bit of butter, when they started to release water I put a bit of heavy cream in and let it reduce. It cooked the spiralized stems as it reduced. Then I added a dollop of pesto. I topped it with a bit more parmesan and some toasted pine nuts and a grilled chicken breast.
>
> I was a little heavy handed on the sauce, but hey, I love pesto.
>
> https://picasaweb.google.com/Sitara8...39081972193346
>
> The 'pasta' came out nicely al dente and the taste is yummmmy.
>
Looks good!

Jill

On 7/20/2014 4:15 PM, ImStillMags wrote:

> I satueed them in a large non stick skillet with a bit of butter,
> when they started to release water I put a bit of heavy cream in and
> let it reduce. It cooked the spiralized stems as it reduced. Then
> I added a dollop of pesto. I topped it with a bit more parmesan
> and some toasted pine nuts and a grilled chicken breast.
>
> I was a little heavy handed on the sauce, but hey, I love pesto.
>
> https://picasaweb.google.com/Sitara8...39081972193346
>
> The 'pasta' came out nicely al dente and the taste is yummmmy.
>
It looks really good and might look appetizing enough to make me want to
try spiralized veggies like that in place of pasta, and that's a first.
Well, ok, Koko's pictures were the first that looked yummy but I still
haven't tried it yet.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Monday, July 21, 2014 5:07:40 PM UTC-7, Cheryl wrote:
> On 7/20/2014 4:15 PM, ImStillMags wrote:
>

>
> It looks really good and might look appetizing enough to make me want to
>
> try spiralized veggies like that in place of pasta, and that's a first.
>
> Well, ok, Koko's pictures were the first that looked yummy but I still
>
> haven't tried it yet.
>
>

Since I am eating gluten free and low carb, spiralized veggies are what I use for pasta.
I've used zucchini, yellow straight neck squash, and sweet potatoes, plus the broccoli and cauliflower stems, so far. Inspiralized.com has great ideas and recipes.



>
> --
>
> ღ.¸¸.œ«*¨`*œ¶
>
> Cheryl

On 7/21/2014 8:36 PM, ImStillMags wrote:
> On Monday, July 21, 2014 5:07:40 PM UTC-7, Cheryl wrote:
>> On 7/20/2014 4:15 PM, ImStillMags wrote:
>>
>
>>
>> It looks really good and might look appetizing enough to make me
>> want to
>>
>> try spiralized veggies like that in place of pasta, and that's a
>> first.
>>
>> Well, ok, Koko's pictures were the first that looked yummy but I
>> still
>>
>> haven't tried it yet.
>>
>>
>
> Since I am eating gluten free and low carb, spiralized veggies are
> what I use for pasta. I've used zucchini, yellow straight neck
> squash, and sweet potatoes, plus the broccoli and cauliflower stems,
> so far. Inspiralized.com has great ideas and recipes.

Wondering if you could use eggplant, plantains and asparagus stalks,
most asparagus are too thin, though.

I would fry the plantains until crispy. I sliced some plantains very
thin, using a mandolin, I posted the photo on FB, do not know if you saw
it or not.

Becca