I’m thinking that I should just call February bandwagon month. Last week I jumped on to the cauliflower rice bandwagon with both feet and today, well, today, I’m taking a giant leap onto the spiralizing wagon with these Sweet Potato Noodles with Linguica & Spinach.
I’m saying giant leap because when it comes to kitchen gadgets, I don’t buy them. Not because I don’t want them, I just have very limited kitchen space so when I give an appliance some real estate in my kitchen, I really need to make sure that I am going to use it.
To be honest, when I started seeing spiralized this and spiralized that last summer, I didn’t think that I would want one. But then I had to start thinking of creative ways to get my toddler to eat a few more veggies at dinner.
I, an avid pasta lover, am not going to sit here and tell you that a spiralizer turns vegetables into the magical thing that is perfectly cooked pasta with just the right amount of bite. However, spiralizing does make eating veggies a bit more fun. These sweet potato noodles for example, went over like gangbusters.
I mean, come on, orange noodles! How cool is that for a kid?
My little guy may not have been crazy about the added spinach but he love, love, loved the noodles and linguica. And since him eating a plate full of “noodles” meant him eating a plate full of veggies, I’ve only got 4 words:
Winner. Winner. Spiralized. Dinner.
I have not tried any other spiralizers but I do love the one I got for Christmas. It’s the Tri-blade Paderno Spiralizer . I love that there are three different blades: one to make spaghetti like noodles, one to make thicker noodles and one to make ribbons. I have used the shredder blade (to make spaghetti sized noodles) the most. But I am planning on trying some curly fries soon with the chopper blade and a couple salads in the coming weeks with the ribbon blade. So many options so I know I will never regret giving up some of my kitchen space to store one of these babies :)
Sweet Potato Noodles with Linguica & SpinachPrint Recipe
- 3 medium sweet potatoes, peeled
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 3 garlic cloves, minced
- 13 ounces linguica sausage, sliced
- 1/4 cup chicken broth
- 5 ounces baby spinach
Spiralize the sweet potatoes using the shredder blade.
Heat olive oil in a skillet over medium heat. Cook onions and garlic 1 - 2 minutes or until softened. Add in sausage and spiralized sweet potatoes. Pour broth over the top. Cook 4 - 5 minutes stirring occasionally. Add in baby spinach. Cook 1 - 2 minutes more or until spinach is wilted and potato noodles are softened. Do not over cook or the noodles will get mushy.
Remove from heat, season to taste with salt and pepper. Transfer to a serving platter and serve.