Do you believe in miracles?
What if I told you that you could make pasta from scratch and be eating it within 10 minutes? Would that count as a miracle?
Here’s the thing. 6 years ago, I received a beautiful (and expensive) pasta maker as a wedding gift. And I was super excited, because I LOVE homemade pasta. So I did my research — okay, actually, I clicked on the first link that popped up after I googled the phrase “the easiest way to make pasta at home.”
But whatever. I was pumped. I thought, this is totally going to work. I have the machinery. I have the ingredients. I have Google to take me through the steps. How hard can it be?
The answer? Immensely hard.
I tried three different times to get it right. Three desperate times. And now I know from experience that making pasta that isn’t pasty, hard, or chewy is WAY HARDER than Google would have you believe. Even if you have fancy equipment.
But I promised you miracles, didn’t I? Well look up, my friend! Seriously. Look up at that delicious picture above. Or look down to the next one. Either way, you’re lookin’ at a miracle.
Save your pasta indulgences for the pasta-making experts at your favorite Italian restaurant, and your free day. Toss out those inedible attempts at homemade pasta, and donate that prized wedding gift to Goodwill.
Instead, get a spiralizer. When it comes to miracle kitchen implements, the spiralizer beats a pasta maker, hands down. Then get a couple zucchinis. Add cherry tomatoes, fresh basil, mozzarella balls, Flavor God natural herbs and out-of-this-world olive oil from Vinaigrette, and in 10 minutes flat, you’ll have a “pasta” dish that tastes just like the best summer ever, but in a bowl. Did I mention the part about making a delicious homemade pasta dish in only 10 minutes? How’s that for a miracle?
If that’s not enough of a miracle for you, try this on for size: eating a pasta dish made of zucchini instead of flour means you get to avoid that bloated, food-hangover-y feeling that results when your body tries to process a whole lot of refined carbs all at once. Flour-based pasta can stress your pancreas and cause it to over-produce insulin, and excess insulin triggers fat storage…so by choosing zucchini pasta, you also get to avoid the need for stretchy pants.
But here’s the kicker. My pasta maker — which I received from my wedding registry and which hopefully found a happy home after its stay at Goodwill — was valued at $179.99.
My spiralizer — which I take out at least 3 times a month and use to create amazing food that you can’t find in restaurants — cost me just $30.00.
So. Have I turned you into a believer yet? Are you ready for more miracles? Because this dish was only the beginning. If you’re looking for more spiralized miracles, check out our Simple Zucchini Fettuccine With Creamy Cauliflower Sauce or our Cucumber, Watermelon, and Feta Salad. Miraculous eating is creating food that tastes fresh, takes little time to prepare, and feels good in your body. Enjoy it — all the food miracles! It’s what I live for.
- 2 zuchinnis, spiralized (It's a miracle)
- 30 cherry tomatoes, halved
- 10 oz container of Bocconcini (yummy bites of mozzarella)
- 1 handful of basil, roughly chopped
- 2 tablespoons of Flavor God Garlic Lover's Seasoning
- 2 tablespoons of Garlic Herb Olive oil (we love Vinaigrette)
- salt and pepper to taste
- Spiralize your zucchinis.
- heat up the olive oil over medium heat and add the zucchini.
- After 2-3 minutes of cooking add the flavor god seasoning and tomatoes.
- Combine well and cook another 3-4 minutes until tomatoes wilt slightly and zucchini softens.
- Move the mixture to a mixing bowl and combine with mozzarella and basil.
- Mix well and season with salt and pepper as needed.
- Serve immediately then save the leftovers for a yummy cold pasta dish.