Since starting this “cook at home journey,” again, I’ve tried many dishes that I hadn’t in the past.
My “go to” home meals usually consisted of fish tacos, lasagna, and baked chicken with an easy to make side. Nonetheless, I still hold those dishes dear to my heart, but I’m adding more to my plate.
Now that I have broadened my culinary skills by switching out regular pasta for vegetables, dishes have been unstoppable and fun.
I purchased my first handheld vegetable spiral slicer (Kitchen Active Spiral Slicer $9.97 Amazon) months ago and it has changed the way vegetables are consumed in my household.
It is by far one of the best kitchen utensils I have invested in. Nothing beats coming home, shredding some vegetables – the easy way – and having a fresh salad or hot pasta dish ready in a jiff.
In time I will start preparing my favorite meals again, but for now I’m spending time learning to love new ones.
Please check out recipe below.
- Zucchini (3)
- Spinach (4 cups chopped)
- Asparagus (frozen 7.5 oz chopped)
- Grape tomatoes (1 cup halved)
- 1 Tbsp minced garlic
- Olive oil
- Cheese blend (shredded )
- Campbell’s Cream of Celery (10.5 oz can)
- 1 cup of Almond milk
- Seasoning (any desired; I chose to add cayenne pepper for a kick)
Start by preparing the veggies for the dish. Always wash before cooking. Spiral Zucchini – be sure to cut ends and use either end of spiralizer for desired thickness. Zucchini will come out in long strands so cut the strands into three’s and set aside. Next chop Spinach and mix with minced garlic in bowl. Lastly, halve grape tomatoes and chop asparagus.
Any of the vegetables can be seasoned during cooking or you can opt to season only the cream sauce.
Add olive oil to pan then add Zucchini once hot. Cook at least 5 minutes while tossing. Water will be cooked out of Zucchini and it should be firm and crisp once done. Remove from pan, discard water and put back in bowl. Next add a few more drops of olive oil and add spinach and minced garlic mix to pan, cook about 5 minutes. Put in bowl.
Lastly add a few more drops of olive oil to pan (to keep it coated so veggies don’t stick) add asparagus and grape tomates. Cover and cook about 10 minutes, stirring every few minutes.
In pot add Cream of celerey, milk, cheese blend and seasoning. Bring to a boil while stirring. Reduce heat to a simmer once the cheese has melted. Add as much cheese or milk as you like, for desired cheesiness and creaminess; I’m sure I added about 3 cups of cheese.
Lastly transfer all vegetables to pot and stir while mixture is still simmering. Cover for about 5 minutes and remove from heat.
Serve while hot. Hope you enjoy the dish!