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Pasta Made from Vegetables! Flourless, gluten free “pasta” from raw veggies

Pasta Made from Vegetables - South Denver Cardiology

Richard E. Collins, MD
THE COOKING CARDIOLOGIST®
Welcome to the era of no carbohydrates, gluten intolerance and “no white foods”. Pasta is hanging out there on a limb.
While carbohydrates add up, Americans just eat too much of it. In Italy, it is a side dish and portioned exactly, not the main player on the plate. But not in America! We have buffets and restaurants advertising endless pasta dining. In fact, one restaurant advertises…“order a pasta dish and take a second one home for free”.
Here is a twist on taking down the carbohydrates and still enjoying the sauces and tastes of Italy.
The secret is to have a spiralizer in your kitchen. This is a “must have” gadget that will create strands of pasta made from vegetables.  There are a number on the market and often advertised on TV after midnight. Don’t buy those gadgets. Purchase a good quality machine. Do your home work. My favorite is the Gefu Spiralfix Spiral Slicer.

Spaghetti from RutabagasRutabaga Spaghetti - Pasta Made from Vegetables

Scrub two rutabagas, removing dirt and debris. Peel and trim both ends. Place into a spiralizer and create long stands of spaghetti. Place into a large bowl. Squeeze the juice of 1 lemon over the cut rutabagas to remove the bitterness. Let stand for 20 minutes, tossing to coat. Bring 2 quarts of salted water to a boil. Add the rutabagas and boil like pasta for approximately 8 minutes, al dente. Immediately plunge into an ice water bath to stop the cooking process. When cooled, drain. Place into a bowl and add 1T olive oil. Toss to coat. The “rutabaga pasta” is ready to be added to the heated sauce of your choice.
Makes approximately 10 ounces, 2 cups, 4 servings.
2 ounces of dried pasta has approximately 200 calories. 2 ounces of rutabagas have 22 calories.
Other veggies you can substitute for pasta are:

Bon appetite! Heart Healthy!

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