Buzz
I frequently get asked whether spiralizers—tools that shape vegetables into noodle forms—are worth purchasing. While they can be a great option for creating low-carb, high-veggie pasta substitutes, you don’t necessarily need one. Below are two techniques for making vegetable noodles without requiring any special gadgets.
To start, a quick note: I don't currently own a vegetable spiralizer, though I've been considering buying one for quite some time. There are a variety of spiralizer options available, ranging from under $10 to over $50, with the Paderno being the most popular at about $33 on Amazon. I hesitated to spend $35 on a tool I wasn’t sure I would use regularly—and more importantly, one that would take up valuable counter space. (The Paderno measures approximately a foot in length and six inches in width, occupying considerable kitchen real estate.) So, while I continue to deliberate, I’ve been trying out vegetable noodle techniques that don’t require any specialized tools.
The great news is that you can enjoy delicious vegetable noodles without a spiralizer, julienne peeler, or any other specialized equipment. These two knife techniques do require more skill and effort compared to using a spiralizer, but they give you the opportunity to try vegetable noodles without committing money or kitchen space to another gadget.
Method #1: Shaving into Ribbons
Shaving vegetables like asparagus into long, delicate ribbons is one of the simplest methods for enjoying noodles without the need for a spiralizer. Watch this helpful video for a complete tutorial, then practice on a few extra asparagus stalks to master the technique. Once you've made your asparagus ribbons, you can dress them as you would a light salad, or cook them by briefly sautéing in a flavorful oil, then topping them just like traditional pasta—like I did with a version of asparagus "pasta" tossed with lemon, dill, and parmesan.
The key here is briefly, because here’s what happens when you sauté thin ribbons of a high-moisture vegetable for even just 30 seconds too long. That small amount of time can be the difference between the above and the disappointing result below.
For vegetables like asparagus, carrots, or any other high-moisture varieties you want to use as noodles, you may want to pat them dry before sautéing or seasoning. This will prevent the vegetable ribbons from turning too soft and watery.
Method #2: Julienning Vegetables
Julienning a vegetable, which involves cutting it into long, thin matchstick-like strips, is a technique that can be applied to any long vegetable, including zucchini, crookneck squash, cucumbers, and bell peppers.
To make zucchini linguine, I start by slicing the zucchini thinly using a mandoline. Next, I stack the slices and cut them into thin strips. Many mandolines come with a julienne attachment (or an inexpensive julienne peeler can achieve the same result), so you can skip the second step. If you don't own a spiralizer, mandoline, or julienne peeler, don’t worry—you can still create zucchini linguine by hand. It requires more effort, but with sharp knife skills, it's doable; just be sure to slice the zucchini thin enough to match the noodle thickness.
I served my zucchini noodles raw, tossing them with meyer lemon, almond, and basil pesto—a twist on this recipe for zucchini linguine. I finished the "zoodles" with parmesan shavings and more nuts added in. If you prefer, you can also blanch the zoodles for a minute before serving, just like you would with pasta.
Not everyone is ready to give up pasta entirely. I know I'm not. For those moments when you crave that authentic noodle texture but want to lower your carb intake and get some veggies, I recommend combining pasta and vegetable noodles. One of my go-to dishes is spaghetti aglio e olio (spaghetti, garlic, red pepper flakes, and olive oil) made lighter by adding zucchini noodles.
There's no denying that a spiralizer offers advantages that the techniques above can’t match; it works with vegetables of all shapes and sizes. But until you decide if it's worth the investment, you can still enjoy vegetable noodles with these methods.
