I am very happy to report that I will be headed to Italy, very, very soon, where I plan to eat enough fresh past and gelato to ensure that none of my clothes fit properly by the time I return.
Until then, I’m making do with zucchini pasta. Not because I couldn’t find excellent pasta in New York, but because this summer I couldn’t help myself and bought - gasp! - a trendy kitchen item. I could tell its popularity was no mere internet lore when I had to go to a second Bed Bath & Beyond location to find one, and even then I laid hands on THE LAST ONE IN THE STORE!!!
I bought a spiralizer! It reminds me of a guillotine, and it essentially operates in the same way as a mandolin, but it does what it says - it turns a raw zucchini into thin strands that, with a bit of squinting and a bit of wine, I could kind of pretend were spaghetti. I love real spaghetti, a bit too much, so I figured this was a good way to pretend to be eating spaghetti while in fact eating a raw or semi raw vegetable. Not because pasta is bad for you, but because zucchini is great for you.
You can see more pictures and find out how you go from raw zucchini and a few tomatoes to the above after the jump.