I’m still trying to figure out whether it’s cool or not to wear flare jeans. Please advise in the comments. Veggie noodles have been a “thing” since like 2007, but I’m just now getting on board. Who wants to spiralize things with me?! Here’s the thing about spiralized noodles. It requires a tool, as in another thing to have lying around your kitchen and we tend to be anti “stuff.” We like to keep our kitchen minimal, as you might’ve guessed. (Get it, Minimalist Baker? Sensing a trend? You’re quick, I knew you’d get it.) However, when your pal sends you her new cookbook and your very own spiralizer to try out, you kind of sort of have to use it. And since the rest of the free world seems to have one in their kitchen – including my mom, my sister, and probably all of my aunts – it’s about time I get on board. The cool thing about spiralizing noodles – besides vegetables morphing into curly q’s – is that there are options: You can buy a countertop spiralizer,A handheld spiralizer,Or use a good old-fashioned vegetable peeler like I’ve done for the past several years. And when in doubt, just use pasta. You simply can’t lose with pasta.
Origins of Bolognese
Apparently, spaghetti bolognese is not authentically Italian (source). Who knew!? But a similar dish, Ragù alla Bolognese, is from Italy and is served on noodles such as tagliatelle rather than spaghetti. It’s thought that Ragù alla Bolognese was created in the 1700s by a chef named Alberto Alvisi. Then in the 1800s, it began appearing in cookbooks from the Emilia-Romagna region of Italy. But the official recipe was not registered until 1982. You can read more about the history of bolognese here.
Zucchini Pasta with Lentil Bolognese
This recipe comes together in 30 minutes, you guys. That’s big! Just think: a flavorful, hearty, protein- and fiber-rich dinner on the table in half an hour. Anyone can do it! Even you. Yes, you. You know I’m talking to you. The marinara is hearty and rich, and includes carrots for texture and natural sweetness and lentils for plant-based protein (nearly 17 g protein per serving!). Serve over fresh or lightly sautéed zucchini noodles and you’re good to go. I hope you all LOVE this meal! It’s: LightFreshEasyFlavorfulHeartyProtein-packedVegetable forward& Crazy delicious Make this on nights when you need something hearty and healthy on the table when you don’t have a ton of time to spare. Or when you’re hosting folks with sensitive diets and need to please a crowd. Or just because. This dish is so good it’s likely going to become a mainstay in our dinner rotation. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
