Free The Healthy Spiralizer Cookbook by Rockridge Press Page B

coconut aminos
    3 tablespoons rice vinegar
    1 teaspoon sesame oil
    ¼ cup olive oil
    1 garlic clove, minced
    ½ teaspoon grated ginger
    ¼ teaspoon sea salt
    2 scallions (white and green parts), thinly sliced
    1. Pat the cucumber noodles dry with a paper towel and put them in a large bowl with the sesame seeds.
    2. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, olive oil, garlic, ginger, and salt.
    3. Toss the sauce with the cucumber noodles. Garnish with the sliced scallions.
     
    Cooking tip: If you prefer your cucumber noodles cooked, then sauté them in 2 tablespoons of olive oil for 3 to 5 minutes, until they are al dente.

ZOODLE PUTTANESCA
    PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES
    The term
spaghetti alla puttanesca
(its Italian name) translates literally as “spaghetti of the whore.” A southern Italian peasant dish, puttanesca sauce is nicely salty from the olives and capers. This richly flavored sauce is perfect with zoodles.
    HAND-CRANK
    Shredder blade
    Blade D
    HOURGLASS
    Thin-cutting blade

    SERVES 4

    GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

    PER SERVING: Calories: 225; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 30g; Fiber: 11g; Protein: 9g
    2 tablespoons olive oil
    1 onion, finely chopped
    3 garlic cloves, finely minced
    2 tablespoons tomato paste
    ½ teaspoon crushed red pepper flakes
    2 (14-ounce) cans crushed tomatoes, undrained
    1½ teaspoons dried oregano
    2 tablespoons capers, drained
    ¾ cup pitted and chopped black olives
    3 tablespoons chopped fresh flat-leaf parsley
    4 zucchini, ends cut flat and spiralized into spaghetti noodles
    1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
    2. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
    3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
    4. Add the tomato paste and cook, stirring constantly, until it begins to brown, about 3 minutes more.
    5. Add the red pepper flakes, tomatoes, oregano, capers, and olives. Simmer until mixture thickens, about 10 minutes.
    6. Stir in the parsley and zoodles. Cook until the zoodles are tender, about 4 minutes.

ZUCCHINI NOODLES
WITH CREAMY MUSHROOM SAUCE
    PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
    This simple mushroom cream sauce works with zucchini fettuccine perfectly. The wider noodles hold up well to the heaviness of the sauce. To avoid watering down the sauce, salt the zucchini noodles and allow them to drain in a colander for 30 minutes before cooking them.
    HAND-CRANK
    Chipper blade
    Blade B
    HOURGLASS
    Thick-cutting blade

    SERVES 4

    GLUTEN-FREE, VEGETARIAN

    PER SERVING: Calories: 246; Total Fat: 19g; Saturated Fat: 8g; Cholesterol: 26mg;
Total Carbs: 13g; Fiber: 3g; Protein: 6g
    FOR THE NOODLES
    4 zucchini, peeled, ends cut flat, and spiralized into fettuccine noodles
    Salt
    2 tablespoons olive oil
    FOR THE SAUCE
    2 tablespoons butter
    2 tablespoons minced shallot
    12 ounces crimini mushrooms, sliced
    2 garlic cloves, minced
    ¼ cup dry white wine
    1 cup Basic Vegetable Stock ( here ) or store-bought
    1 teaspoon chopped fresh thyme
    ½ teaspoon sea salt
    ¼ freshly ground black pepper
    Pinch crushed red pepper flakes
    ½ cup heavy cream
    2 tablespoons chopped fresh flat-leaf parsley
    TO MAKE THE NOODLES
    1. In a colander placed over the sink, generously salt the zucchini noodles and allow them to sit for 30 minutes to drain excess water. Quickly rinse the noodles and pat them dry with the paper towels.
    2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the dried noodles and cook, stirring occasionally, until they are al dente, about 5 minutes.
    TO MAKE THE SAUCE
    1. In a large sauté pan, melt the butter over medium-high heat. Add the shallots and mushrooms and cook, stirring occasionally, until the mushrooms brown, about 7 minutes.
    2. Add the garlic and cook, stirring constantly, until fragrant, 30 to 60