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BF 101: In the Kitchen

Oodles of Veggie Noodles

Zucchini Noodles on a Plate

As the days heat up, we’re craving light and refreshing meals to match our early summer vibes. That’s where veggie noodles come in. Starting with the “zoodle” craze, vegetable noodles have worked their way into the well-deserved spotlight. They make whipping up a healthy and delicious meal a breeze.

Two great approaches to vegetable noodles include the spiralized and the shaved. Spiralizing requires a specific tool, while shaved noodles are created with any vegetable peeler. Slicing thin shaves can give you variation in size, creating noodles reminiscent of angel hair, fettuccine, and more.

You can make veggie noodles from most vegetables, but here are a few favorites worth trying!

Our Guide to Making Veggie Noodles

Zucchini noodles (or zoodles) are the reigning champions of the veggie noodle world. Simply choose your zucchini and get to spiralizing, shaving, or slicing. You can enjoy them raw or lightly cooked. Give zoodles a try with this classic Garlic Parmesan Zucchini Noodle Pasta 

Butternut Squash should be lightly sautéed before eating. Pair with autumnal flavors like apples, hard cheeses, and herbs. 

Yams should be gently cooked before eating. Larger sweet potatoes will noodle better by taking the spiralization route. Try orange or yellow varieties. To keep it light, choose a plant-based dressing.

Carrots can be enjoyed both raw and cooked. Choose large carrots for better noodles. They’re especially delicious in fresh salads or paired with bright pestos and sauces.

Beets can be served raw or cooked. Give them a quick blanch before stirring in sauce or adding to your salad. Just remember that they’ll stain!

Cucumber is perfect for light, summery recipes. It is best eaten raw to maintain crunch. Try using crisp English cucumbers for the best results. 

BF 101 In the Kitchen Cooking Tips Pairings Summer Vegetable