spiralized pasta!! HELP!

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Permalink Reply by sunnied on July 3, 2008 at 3:28pm

Raw food is water-rich. What did you spiralize, zucchini?

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Permalink Reply by Jef on July 3, 2008 at 3:34pm

Zuchini has tons of water. It comes out when you put salt or sauce on it. Have you ever frozen it? When it comes out there is hardly any veg left-- mostly water!!

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Permalink Reply by Finnegan Kelley on July 3, 2008 at 4:23pm

Use a drier sauce maybe? I use dry toppings instead of sauces, you can use most of the same ingredients anyway - Most of those are nut based.

Or maybe... Plate the "noodles" and let people spoon their own sauce?

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Permalink Reply by Pink Lady Apple on July 4, 2008 at 11:56am

Alysha,

If you used zucchini, it is a watery vegetable. The best way to serve a zucchini pasta is to serve it immediately after using the spiralizer and spoon on the sauce prior to serving. Another option is to sweat the zucchini by sprinkling (lightly) some salt over it and let it sit between either tea towels or paper towels to absorb the moisture. Then it will offer you a drier "pasta". You can also use this technique with a fettucini style noodle.

Hope this helps.
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Permalink Reply by Erin Fraser on July 4, 2008 at 12:15pm

I lightly salt it and let it sit and then squeeze the water out. This also softens the texture and makes it more noodley.

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Permalink Reply by Pink Lady Apple on July 4, 2008 at 3:14pm

Exactly...

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Permalink Reply by Alysha Maiorelli on July 4, 2008 at 8:29pm

hey thanks guys! that helps a lot. i was thinking of salting it, but the pesto sauce i was using, from alissa cohens book was already salty and I didn't know if it would make it all even saltier! but now i know for next time!

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Permalink Reply by Pink Lady Apple on July 4, 2008 at 8:39pm

Just reduce the amount of salt in the pesto sauce to compensate for the salted zucchini. You only need to sprinkle the zucchini with a little bit of salt, just be sure not to overdoit. You'll figure it out :)

Happy uncooking!!!
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