Who out there isn’t a sucker for a good impulse buy? On my most recent trip to Bed Bath and Beyond, or as I like to call it, the Abyss (meaning I can get lost for hours in there thinking that I need things that I definitely do not need), I was feeling accomplished with myself as I was waiting in the checkout line. Everything in my basket was on my original list, and I didn’t stray from that list at all. That is, until I laid eyes on this funny-looking and oddly-named contraption called The Vegetti. At an attractive price of only $14.99, the Veggetti promised to “turn veggies into healthy spaghetti instantly!” I was intrigued.
The cashier saw me eyeing it and said, “I bought that and I LOVE IT! I’m on a no-carb diet and am obsessed with pasta and that thing has literally saved my life.” Well, first, I had to do a little internal eye-roll because any vegetable that you put through the Vegetti is going to be made of carbohydrates – complex carbohydrates that would be healthier than the carbohydrates in pasta (think – more fiber!), but carbohydrates nonetheless. However, the cashier seemed really excited, which made me really excited, so I overlooked her error and bought it.
Well, tonight was my first experience with the Veggetti, and I must say I was impressed. It has two openings that lets you pick between thin strands or thick strands, is very lightweight, and easy to handle. I Veggettied a zucchini through the thin side and a yellow squash through the thick side and ended up with really cool-looking noodles that were full of fiber, not to mention they were also completely gluten free. Don’t get me wrong though, because I seriously LOVE gluten. However, for anyone who suffers from Celiac’s disease, a gluten intolerance, or who loves pasta but doesn’t want to overdo it with the calories (cough cough me), then these Veggetti noodles make for a wonderful alternative.
The package comes with a little booklet that has cleaning instructions and a few recipes. It seems as though you can cook the vegetable noodles in the same way that you would cook freshly-made pasta. Pretty cool! My only criticism is that it can be hard to clean, as food particles can get stuck in the blades and those babies are SHARP. However, the pieces of food eventually broke free using a cleaning brush and the Veggetti is dishwasher safe, so that may solve the problem.
So, what did I make for dinner tonight? I honestly just threw together all the frozen vegetables I had in my freezer (corn, broccoli, and mushrooms) into a pan with some olive oil, and let them defrost and cook. Then I added garlic, a cooked chicken thigh, and both the zucchini and yellow squash noodles. I then cooked for about 5-6 minutes until the noodles were tender and topped with parmesan cheese. One zucchini and one yellow squash yielded A TON of noodles so I even have leftovers for tomorrow. This dinner was nothing super fancy but it was easy, filled with veggies, satisfying, and tasted delicious. I must say I’m excited to keep trying new dishes using vegetable pasta instead of regular pasta; my absolute FAVORITE dish in the world is fettucine alfredo with broccoli, garlic, and spinach, so I think I’ll make that next time with zucchini noodles rather than real fettuccine.
Pro tip: cut the noodles after you’re done Veggetti-ing (this word doesn’t get old) in order to “create shorter, easy to manage strands,” according to the booklet that comes in the packaging.
You can read other people’s reviews and buy the Veggetti (at a cheaper price than I did – that’s the beauty of doing your research rather than succumbing to the impulse buy) at Amazon here: Buy the Veggetti!
What’s your favorite impulse buy? Do you have a good dish that incorporates spiralized veggies? Share in the comments!