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Zucchini Pasta That Sends You Spiraling

Every now and then I get a sudden surge of excitement for cooking, and this happens to be one of those times. It could be the due to the abundance of fresh produce sitting in our fridge waiting to be transformed into a culinary masterpiece, or it could be that for Christmas I was given a spiralizer accessory kit for my KitchenAid stand mixer. Yep, it’s definitely the spiralizer kit that has done it.

I have had my stand mixer for about one year now and have loved everything about it, including the amazing recipes that KitchenAid, Australia publishes (which in my opinion have some of the best recipes in it). And now with the extra accessories, my foodie game is just asking to be promoted to the next level.

I’m not going to lie, while recipes are great, the excitement of this accessory has me pretty excited about simple recipe prep as well. Not only will I be able to spiral my own veggie noodles, I can't help but rejoice that this means no more peeling apples until my fingers hurt for homemade applesauce!

As my first cooking adventure in the spiraling realm, I made a rather simple entrée. I took a pretty standard recipe I found online, and because I am a firm believer that recipes are merely loose guidelines for creating your own cuisine, I modified it. The menu for the night? A chicken and spinach primavera with zucchini noodles. This will definitely be a healthy meal option for those post-hiking outings.

Onto the next culinary adventure!


Chicken and Spinach Primavera with Zucchini Noodles


2-3 fresh zucchinis, cut in half, ends trimmed (or as many as desired)

2 tsp. olive oil 2 cloves garlic, minced

1⁄4 tsp. red pepper flakes

2 chicken breasts, cut into bite sized pieces 2 C. packed baby spinach

1⁄4 C. vegetable broth (varies depending on desired amount of sauce)

1⁄4 C. heavy cream (varies depending on desired amount of sauce)

1 tsp. flour (varies depending on desired thickness of sauce)

1 tsp. coarse salt (optional) Freshly ground black pepper (optional)

1⁄4 C. shredded Parmesan cheese 1⁄4 C. fresh parsley, coarsely chopped


1. Attach your desired spiralizer (for this recipe I did both sizes to try them out but would recommend using the larger size).

2. Place medium bowl under blade to catch zucchini and process until blade reaches end of zucchini. Repeat with remaining zucchini sections.

3. Heat olive oil in large skillet over medium heat. Add garlic and red pepper flakes. Add chicken and mix until fully cooked. (At this point you can also add asparagus spears or mushrooms if desired).

4. Add zucchini noodles and spinach.

5. Stir in broth and cream. (If you want more sauce to top off your dish simply increase the broth and cream in even quantities). Bring to simmer; cook approximately 3 minutes or until vegetables are tender or at your desired doneness. Stir in salt and black pepper, if desired.

6. Divide evenly among plates. Sprinkle with Parmesan cheese and parsley.

7. At this time, if you want your remaining sauce a bit thicker, add some parmesan cheese and add small amounts of flour to sauce in pan and mix thoroughly, adding more flour until your sauce is the consistency you desire.

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