How to Make Vegetable Noodles

As spring rolls in, it’s a great opportunity to use fresh produce as much as possible.

HOW TO MAKE VEGETABLE NOODLES

We are loving these new ways to make noodles out of fresh vegetables – not only is it a healthy alternative to pasta, but it’s also vibrant and delicious! Here are four of our favorites.

 

Vegetable Noodles

 

Zucchini Fettuccini

Zucchini Fettuccini

  1. Spiral cut zucchini, using a vegetable pasta maker (there are a wide variety available for purchase for all different price points) atop Reynolds Kitchens™ Parchment Paper.
  2. Lift parchment paper from edges and slide zucchini ribbons into boiling water. Let cook for 2-3 minutes.
  3. Drain water and toss with chopped bacon and asiago cheese.
  4. Top with freshly shredded parmesan.
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Spaghetti Squash

Spaghetti Squash

  1. Poke spaghetti squash with a fork, then microwave squash on high for about 12 minutes, or until you can easily pierce with a fork.
  2. Cut squash in half, and scoop out seeds with a spoon. Then, run a fork along the inside of the squash to create a spaghetti-like texture.
  3. Toss squash with seasoning of choice – we recommend freshly squeezed lemon and thyme. Top with grilled shrimp or other protein, and enjoy!
Eggplant Lasagna

Eggplant Lasagna

  1. Thinly slice eggplant from top to bottom. Layer eggplant slices in a Reynolds® Disposable Bakeware dish with ricotta cheese, shredded mozzarella, Italian seasoning, fresh basil and pasta sauce.
  2. Repeat layering. Finish with a layer of eggplant and pasta sauce.
  3. Bake on 425 degrees Fahrenheit for about 20 – 25 minutes or until eggplant is tender.
Carrot Linguini

Carrot Linguini

  1. Wash and peel carrots. Lay carrot flat on a piece of Reynolds Kitchens™ Parchment Paper. Use vegetable peeler to create long, thin strips of carrot.
  2. Use carrots raw, or drop in boiling water for 2-3 minutes to soften slightly.
  3. Place carrot linguini in bowl and top with fresh herbs and parmesan cheese.

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