Transform vegetables into pasta.
Spiralized pasta is paleo friendly, low carb, gluten free, has a rich texture and tastes incredible. This recipe was inspired by Alissandra
at inspiralized.com.

First you’ll need a Spiralizer.
I purchased a 4 blade Spiralizer at our local Williams-Sonoma in Utica square.

Sauce:
4 teaspoons fresh lime juice
3 small avocados
12 fresh basil leaves
1 cloves minced garlic
1/4 cup Greek yogurt
salt and pepper to taste
Put all sauce ingredients in blender or cuisinart.
Blend until smooth.

Noodles:
2 medium zucchinis-washed,
peel left intact, ends cut off
*spiralize zucchinis on blade 3
(follow Spiralizer directions)
Toss to coat noodles with sauce

Options:
Add most anything you crave.
I topped it with cooked shrimp, grilled corn and pine nuts.

Enjoy.

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton¬†Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food…¬†MORE

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