We love using Tuttorosso Tomatoes in so many things including Chili, Soups, Salads, Pasta Sauce. This time Tuttorosso asked if we would be interested in working with them on their Inspiralize The Spring Campaign.
Spring is here, and it’s time to make room for light and delicious Italian-inspired dishes featuring Tuttorosso Tomatoes, seasonal springtime ingredients, and the most important ingredient: you.
I have seen so many reviews lately for vegetable spiralizers but I hadn’t gotten around to getting one. Tuttorosso had partnered with Insprialized.com for this campaign. The Inspiralizer is the official spiralizer of Inspiralized. The Inspiralizer turns vegetables and fruits into noodles, which can then be used to cook delicious and healthy meals. The Inspiralizer comes with 4 separate blade shapes, changed with The Noodle Twister, a green knob on the side of the tool. These shapes create ribbon noodles, fettuccine, linguine and spaghetti-shaped noodles. Sadly the Inspiralizer is still Pre-Order and doesn’t begin shipping until April 25.
In the mean time I opted for a smaller, more affordable vegetable spiralizer that will be here later this week. We are really trying to find ways to incorporate more healthy foods into meals and I think having “pasta” made of veggies is such a great idea!
Tuttorosso has some really great recipes for spiralizing veggies! I think we are going to try the Al Fresco Zucchini Pasta first! Below is the recipe
3 medium zucchini, spiralized, noodles trimmed
1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized using Blade C, noodles trimmed
1 medium yellow bell pepper, diced
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
- Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
- Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
- In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.
Some other recipes I found on the Inspiralized website I want to try include: Creamy BLT Zucchini Pasta, Jalapeno-Lime Chicken, Bean & Avocado Zucchini Noodle Soup, Easy Sesame Cucumber Noodles
Tuttorosso Tomatoes is giving away 650 aprons! Enter for your chance to win one! One lucky winner will also win our “Inspiralize the Spring” grand prize package worth $500! Enter today for your chance to win!! http://bit.ly/1IkXqta
Do you own a vegetable spiralizer? What brands do you recommend? What vegetables (or other produce) have you used it on?