Some of your gardens may be beginning to produce. To get us all in the mood for these fresh vegetables, tonight we are featuring zoodles! Thank you Tim and Sue for the zucchini from your garden! So, what are zoodles? How do you prepare zoodles? What is the best tool to make zoodles? How do you cook zoodles? And why are zoodles so incredibly healthy?
Zoodles are made from zucchini. Using the OXO hand-held spiralizer, uniform, curly zucchini noodles are just a twist away. To cook, toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until al dente – don't let the noodles cook for longer or else they'll wilt and look lifeless. Embrace the crunch! Arny will be topping the zoodles with Carfagna’s Sicilian Sauce, made with baby portabella mushrooms and roasted peppers.
Zoodles are an incredibly fresh and healthy alternative to pasta. They are a fun way to increase the number of vegetables we eat. Zoodles are very low in calories, low in carbs, gluten-free, easy to use in many recipes to replace regular noodles and quick to make. Benefits of zoodles include providing vitamin A, vitamin C, fiber, potassium and antioxidants.
With charcuterie and dolce, Flore de Moscato, and our new Osmosis wines, (premium quality high-altitude wines from sustainably farmed, family-owned vineyards, lighter in alcohol and calories but full of taste), this promises to be a delicious evening. Join us from 5-8 p.m.
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