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  • Writer's pictureSarah Gearino

“Zucchinietti” and Meat Sauce

Hey all! So I came across this little handy dandy kitchen tool and it is AMAZING!!!!! I never thought cooking could be so fun! It's called the Veggeti!!

This little guy has brought me back to my pasta indulging days…but in a much healthier way! You can turn just about anything into spaghetti in seconds! I AM IN LOVE!!!! I am on a mission to see how many recipes I can come up with using this lovely little tool…so stay tuned! But for now:

  • Make your pasta sauce a day in advance in order for flavors to fully marinate.

  • Start warming pasta sauce up in a pot on low to medium heat.

  • Spray another pan with pam and add ground beef. Cook on medium heat for 10 minutes untill fully brown. Drain excess juice from pan. Place the beef in the sauce and add the crushed red pepper flakes and garlic if it is not already in the sauce. Let this simmer on low to medium heat to at least 10 minutes.

  • While the sauce is cooking,  use a “VEGETTI” to slice the zucchini into pasta-like strands. Place a large bowl on the counter to catch the “spaghetti.” Hold the “VEGETTI” firmly with one hand and push the zucchini in the other end. As you push into the device, twist the zucchini in order to make the “spaghetti.” I used the “thick end” for this dish.

  • Place zucchini spaghetti into an oiled pan/wok and saute on low to medium heat for 2 minutes. If water is created through this process, drain the water and pat zucchinietti off. Feel free to use a small dullop of butter or a few spray of spray butter on the zucchinietti when cooked.

  • Place 1/4 of the “zucchinietti”  onto a plate and top with meat sauce. Finish with a light sprinkle of freshly shaved parmesean cheese.

Bon appetite!

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