Hello! I'm Stephanie, a 25-year-old wanderlust, writer and mermaid at heart.

S☀S is where I blog about my life, my travels and healthy, beautiful food. Magical things happen when you're snacking on sunshine — let me show you!

December 2017
« Mar    

how to make pasta out of vegetables

Springtime “Pasta”

Well bloggies, it’s finally spring.

I was going to post this yesterday but the Toronto weather wasn’t cooperating with me. Today the sky has softened, the sun is peeking through and I’m more than ready to get my Spring on!

I always crave light foods around this time of year. After a winter of heavy soups and stews, creamy pastas and bowls of oats my body pretty much screams for squash, berries and asparagus. Give me a cold pasta salad with green pesto, a mishmash of broccoli stems and herb-marinated tofu or some salmon with lemon and I’m a happy girl.

Take that craving for light, fresh pasta salads one step further and you have this. Quite possibly the world’s most refreshing “pasta” dish.

Mama and Papa S☀S were up in Toronto last weekend. We had a blast checking out some of Oakville’s quaint restaurants and boutiques, and my parents ended up buying me a new veggie spiralizer. If I were alone on a deserted island and I could only bring one kitchen appliance, this would be it. (Coconut flesh pasta anyone? Mm.)

You want to find thick, straight zucchinis to make pasta with. Carrots and cucumbers work too, but zucchini is my favorite texture-wise. (An asian cucumber noodle salad with sesame dressing and chives would be phenomenal, though, in the summer.)

The noodles are long, thin and are super easy to twirl around a fork. And you were excited about spaghetti squash ;)

One zucchini makes ample pasta for one.

One of my favorite ways to enjoy this is with chunks of steamed broccoli/broccoli stems with tofu and lemon.

Start off by preparing your broccoli (wash/trim/chop stems) and cutting up your tofu.

I like the organic herb-flecked tofu from Whole Foods :)

Boil the broccoli for about 2-3 minutes, then plunge into ice cold water to stop the cooking process. You want it to be green and still a bit crunchy. Meanwhile, sautée your tofu with salt, pepper, lemon and cooking spray. (Or oil, if that’s your fancy.)

Serve with lemon and parmesan to garnish. The crispy-pillowy tofu, crunchy green broccoli and bright lemon pair so nicely with the zucchini noodles. You could totally add a tomato sauce to this if you wanted to, but sometimes it’s best to enjoy simple flavors on their own. Pesto would have been delish, too!

Questions for y o u !
  • What are your favorite spring meals?
  • If you were stuck on a deserted island, what kitchen appliance would you bring? (Silly question, I know, but I went for it so it’s fair game ;D)


See you later bloggies! Don’t forget to enter my adora calcium supplement giveaway!!


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