I Whipped These Zoodles Back + Forth

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In an effort to use remaining roasted cauliflower, broccoli, kale and some tomatoes that were on their way out - I threw them into a pan along with zoodles I had sitting in refrigerator storage for over a week. Yes, over a week. It was about 10 days of sitting which usually never happens in my kitchen but ... never say never. 

Zoodles, also known in my world as Faux-Pas-Ta, DO NOT replace pasta but instead are another way/form to enjoy a veggie. I still eat pasta, my body was built on spaghetti (and Sophia Loren said it best and said it first "Everything you see, I owe to spaghetti.") but I do love being able to sneak more fiber into my maw and I also love the spirals, the twirling, the shape and how these hold up alongside other veggies. They make a fantastic base for a one bowl meal. 

 To save veggie pasta for the long haul, I always do a few things 1) pre-spiralize so I'm not doing it on the spot 2) store properly 3) this means lining a glass bowl with paper towel and placing the veggie noodles on top, then placing a final sheet of paper towel over the top before you put the lid on 4) why do this? the paper towels absorb the moisture from the veggies and then the damp towels serve another purpose ... they keep the veggies from getting dried out ... pretty amazing 5) mine have lasted up to 10 days in the fridge when stored this way

To save veggie pasta for the long haul, I always do a few things 1) pre-spiralize so I'm not doing it on the spot 2) store properly 3) this means lining a glass bowl with paper towel and placing the veggie noodles on top, then placing a final sheet of paper towel over the top before you put the lid on 4) why do this? the paper towels absorb the moisture from the veggies and then the damp towels serve another purpose ... they keep the veggies from getting dried out ... pretty amazing 5) mine have lasted up to 10 days in the fridge when stored this way

To make this magical leftover meal, I added a splash of olive oil and red pepper flakes to a warm pan, then added kale and tomatoes - cooking for 4 minutes. I then tossed in the zoodles and sauteed for another 3 minutes, adding the leftover roasted cauliflower and broccoli, a few capers, a tablespoon of toasted bread crumbs (to absorb any liquid that the veggies released) and finished with parmigiano and lemon zest. 

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Hearty, colorful, light and perfect for one woman - or a family - to get in many veggies in a palatable way. This used everything I left in the fridge from a weekend of veggie roasting, so nothing went to waste. 

Try to think of meals in this way, by asking yourself this ...

How can I combine what I have in the house to make a meal?

Instead of relying solely on recipes. Open your mind. Use your instinct. Think about the flavors you enjoy when you go out to eat and riff from there. Let the grocery store inspire you. The more time you spend in the kitchen, the more second nature cooking becomes.

So, get in the kitchen.

XO