On Tuesday my co-worker brought me to the Farmer’s Market here in Worthington. I didn’t have much cash on me so I told myself I was ONLY going to buy asparagus IF it was available.
I never saw any asparagus but my discipline fell short because I didn’t leave empty handed. Everything looked so good and it has been a year since I’ve had garden fresh veggies.
I ended up buying pea pods, a head of broccoli and zucchini.
Growing up I never liked zucchini, but last year I broke down and bought one of those “As Seen on TV Veggetti Spiral Vegetable Slicer/Cutters” that allows you to turn zucchini into pasta.
I have to say, I love it. Don’t be fooled it doesn’t magically make your veggies taste like pasta but I’ve found with the right sauce it is pretty tasty and it allows me to consume my once uneaten vegetables.
Here is one of the meals I’ve enjoyed using my Veggetti.
- 2 Tablespoons olive oil
- 1 Pound shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- ¼ Teaspoon crushed red pepper flakes (optional)
- ¼ Cup white wine
- 2 Tablespoons freshly squeezed lemon juice (I used boughten organic lemon juice from Costco)
- 2 Medium Zucchini
- Chopped parsley, for garnish
- Cut Zucchini into noodles using the Veggetti.
- Place a large saute pan over medium-low heat. Add the olive oil and heat it for 1 minute.
- Add garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Add the shrimp to the pan and cook, stirring as needed, until they are cooked throughout and pink on all sides.
- Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- Increase the heat to medium. Add white wine and lemon juice to the pan.
- Add the zucchini noodles and cook, stirring occasionally, till noodles are warm and to desired tenderness.
- Return the shrimp to the pan and toss to combine.
- Season with salt and pepper, garnish with parsley and serve immediately.
This recipie came from justataste.com