Month: March 2015

spiralizing recipes - salads - pasta primavera salad

pasta primavera salad

This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.

How Much “Pasta” Will It Make?

For most traditional pasta recipes, the default ingredient is 1 pound of pasta, which yields 4 cups of cooked pasta. In the following recipes, 4 cups of vegetable spaghetti will be the standard ingredient. To get 4 cups of vegetable pasta from your veggies use the following guide. Equivalents are […]

The best (and worst) veggies to use with Paderno-style spiralizers

Best veggies to use with the Paderno spiralizer The Paderno is particularly good with soft and less dense vegetables and can easily handle larger vegetables that have a diameter of up to 5 inches. Apples—particularly nice when cut into the “udon” size Cabbages—great for shredding. Zucchini—terrific for large zucchini. Yellow Squash—also […]