Cringe-worthy Name Results in Acclaim-worthy Meals


Once you get over the cringe-worthy name, this gadget is actually quite handy, making “noodles” with super-wholesome, low-cal vegetables.

We were a little late to embrace the Vegetti fad in our house — we received one as a holiday gift in December and only began experimenting with it this month. Once you get over the cringe-worthy name, the gadget is actually quite handy, making “noodles” with super-wholesome, low-cal vegetables. As winter drags remorselessly on, I tend to crave comfort (read: fattening) foods. But the Vegetti has helped me fill that need with healthier, lighter dishes that are still quite tasty.
A Cuisinart or food processor fitted with the shredding blade would produce a similar result, but the “noodles” would be short, ditto for a hand grater — although you’d build up some righteous arm muscles using that old-school method.
“Zuchetti” with Chickpeas 
3 large zucchini
2 Tbsps. olive oil
1 small onion,
3 cloves garlic,
½ tsp. salt
¼ tsp. red pepper
flakes (or more to taste)
¼ tsp. oregano
1½ cups cooked
1 cup white wine
1 cup vegetable broth
¼ cup chopped flat leaf parsley
Parmesan cheese for serving
Prepare the zucchini “noodles” according to Vegetti (or whatever shredder you have in your kitchen).  Alternatively, purchase shredded vegetables at the market for use as noodles.
In large skillet over medium heat, heat oil and sauté onion, garlic, salt, pepper flakes and oregano until onions soften and mixture is fragrant. Add chickpeas, stir until coated, and add remaining sauce ingredients. Simmer about 10 minutes.
Add zucchini to skillet and stir, tossing and turning over constantly to coat with sauce and cook through. This takes about 8 minutes. Serve with Parmesan.
Serves 4
Veg-etti with Lemon Sauce
I served this under braised goose — my neighbor hunts and I am often the grateful recipient of his surplus. As goose is not a dish that is found on most tables, I’d offer this lemon veggie pasta up with any chicken or fish main course.
2 Tbsps. olive oil
2 cloves garlic
½ tsp. salt
¼ tsp. red pepper flakes
zest of 1 large lemon
1 lb. vegetti noodles made from zucchini, summer squash, eggplant, or the vegetable of your choice
juice of 1 lemon
Parmesan cheese to serve
In large skillet, heat oil and add garlic, salt, red pepper and lemon zest over medium flame. Sauté until fragrant, about 2 minutes.
Add “noodles,” stir to coat, and squeeze lemon, spritzing the entire skillet.  Continue cooking, turning noodles over until they are just cooked through and completely sauced. Top with cheese and serve.
Serves 2 as a main dish or 4 as a side
Hot and Sour Hunan Veg-oodles
These are wonderful on their own, or can be used as a bed for fish, chicken meat or tofu. Try them under stir-fried anything!
1 Tbsp. canola oil
1 Tbsp. sesame oil
1 Tbsp. minced ginger
2 cloves garlic, minced
½ tsp. red pepper flakes
2 Tbsps. soy sauce
1 Tbsp. rice vinegar
2 lbs. shredded
vegetables (zucchini, yellow
squash, cabbage,
eggplant, etc.)
1 bunch fresh
In large skillet or wok, heat oils over medium flame. Add ginger, garlic and red pepper flakes. Sauté until fragrant.
Add soy sauce and vinegar, stir to mix, and add shredded vegetables. Stir to coat with sauce. Continue cooking and turning “veg-oodles” over with tongs until they are just cooked, about 5 minutes. Top with fresh cilantro and serve.
Serves 4 generously
This cucumber yogurt salad is traditionally served alongside Greek food. The cool, refreshing style of the dish is a perfect complement to just about anything — kebabs, stews, roasts, etc. It’s also a lovely, light meal on its own.
2 large cucumbers, peeled, and shredded
½ cup plain Greek yogurt
¼ cup chopped fresh dill
juice of 1 lemon
1 clove garlic, finely minced
salt and pepper to taste (be
Mix all ingredients. Allow to sit for an hour or so for flavors to completely blend.
Serves 4-6 as a side dish 


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