Something I never foresaw when I started this blog was being featured nationally. Shortly after the article from my university, a reporter from NPR contacted me for an interview and published an awesome article about my blog. My mind was blown away as I saw the number of viewers increase exponentially and especially when friends from high school were telling me they stumbled upon the article on NPR’s website.
As more attention has been directed to this blog, I’ve been thinking about the direction that it’s going in. Most people are fascinated by the fact that I strive to create recipes that are healthy, something that many people aim to be and what college meals are not exactly known for. I’ll admit that a lot of the desserts I make are not healthy on their own, but rather are healthier alternatives to what they could have been. As much fun as it can be to make desserts healthier with all kinds of crazy substitutions, I’ve started to try to cook more healthy, quick dishes for lunch and dinner.
I’ve gotten quite a few requests for vegan/vegetarian dishes. Well, here is a dish that is actually downright healthy, requiring few ingredients and can be made in minutes. Vegetable pastas have been becoming very trendy in the foodie world. I first made this “zucchetti” in my dorm when I was studying abroad. Sometimes after traveling and eating my way through Europe, I would feel the urge for a detox/cleansing period where all I wanted to eat was vegetables. This is an excellent way to eat lots of vegetables and for a low-carb diet. I was actually inspired by a small food booth in Copenhagen called PALÆO, which had a delicious vegetable spaghetti with meat sauce.
The easiest tool for making zucchini spaghetti is a spiralizer but I used a julienne peeler, which worked just fine. I sauteed the zucchini in a pan, but you can also eat it raw if you want more crunch. I liked the zucchini spaghetti with just pesto; however, you can add meat or vegetables to it!
- 2 zucchinis
- 1 tablespoon olive oil
- 2 tablespoons pesto sauce
- salt and pepper
- Using a julienne peeler, peel zucchini vertically in strips all around the zucchini until you reach the seeds. (Toss the seed core away).
- Heat olive oil in a pan. Add the strips of zucchini and quickly sautee for about a minute (until just tender).
- Turn off the heat and add pesto. Mix well. Add salt and pepper to taste.