Zucchini Linguine with Avocado Pesto + Inspiralizer Review

 *Disclaimer: I purchased the Inspiralizer with my own money and was not compensated for writing this review.  All opinions are my own, and there are no affiliate links in this post*

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & Bits

How freakin’ beautiful is that?  We’ll get to the recipe for this awesome dish in just a second, but first, let’s talk about making veggies into noodles…

So…… I bought a spiralizer.  And not just any spiralizer, THE sprializer.  AKA, the Inspiralizer from the queen of spiralizing, Ali Maffucci.   You guys, I am LOVING this nifty lil’ gizmo.  And by loving, I mean I’m obsessed.  Because you can use it to spiralize SO MANY VEGGIES.  Which is awesome.

I’ve been doing this sort of little “cleanse” over the last week and for the next week as well, where I’m basically eating s***tons of vegetables.  And I have to say, it’s kind of awesome.  Don’t get me wrong, I normally eat quite a good bit of veg, but I’m talking giant plates of veggies for every meal.  So when I embarked upon this adventure, I knew I wanted to upgrade from my handheld spiralizer, which basically only does zucchini and yellow squash.  I was looking at the Paderno spiralizer, which for a while has been regarded as the best one on the market. And then I checked out Inspiralized.com because I knew that Ali (she commented on one of my instagram photos once so I’m pretty sure we’re on a first name basis now) was making her own spiralizer and I wasn’t sure if it was finished yet. It was.  I compared the two and decided to go with the Inspiralizer for a few reasons.  (Sorry for this really crappy pic but I didn’t want to steal a nice photo from Ali’s website and I’m way too lazy to get out my Canon and take a legit photo of it.)

Inspiralizer Review | (healthy) Vittles & Bits

1) It’s a lot smaller than the Paderno.  I live in a suuuuper tiny kitchen.  Like, really small. Take whatever space you’re imagining and cut it in half. That’s my kitchen. So there’s not a whole lot of counter space or storage space, which made the Inspiralizer the better choice
2) The blades don’t need to be taken on and off depending on what shape of noodles you want.  There’s just this knob that you rotate and the blades switch. Pretty cool.
3) It has a tiny central coring blade which means you can spiralize smaller veggies, like carrots.  I totally wanna spiralize carrots.
4) The price included free 2 day shipping. If you know me at all, you know I’m super impatient, so this was a big plus for me.

I’ve only had it for about five days now, but it’s the greatest (official statement).  I love how many different vegetables and fruits you can spiralize.  So far I’ve done zucchini, beets, cucumbers, and I attempted carrots.  While you can spiralize carrots, I’ve learned that they need to be HUGE.  I tried with just regular bagged carrots from the supermarket and it didn’t work out so well.  So I’ll have to wait until I can get some gargantuan carrots from a local farmer’s market to really make carrot noodles.  I can’t wait to try cabbage, onions, and apples – those are next on my list.  For the full list of veggies and fruits that can be spiralized, click here.

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & Bits

Spiralized Zucchini

It’s super easy to clean, super easy to use, and very compact to store.

The one thing that I’ve found doesn’t work as awesome as I wish it did, was the suction cups to hold it to the counter.  I’m not sure if I’m doing something wrong or if my countertop is slightly warped, but I find that the clamps will hold the spiralizer in place for the duration of spiralizing one vegetable, but often I have to reclamp it between veggies (cause I generally spiralize a ton all at once).  This isn’t a huge deal for me.  Also, fair warning that the blades are really sharp.  I may have cut myself once or twice already…

In summary, I love this thing.  I’m using it pretty much every day and it makes eating vegetables sooooooooo much more fun and exciting.  Plus the prep time and clean up time is really fast.  Which is good. Cause I got s*** to do.

So now that I’ve told you all how awesome the spiralizer is, let’s talk about what you should make with it.  How about some Zucchini Linguine with Avocado Pesto.  Looks pretty great, right?

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & BitsIt is pretty great. I’ve been eating it every day this past week. Sometimes twice a day. Don’t judge. It’s that good.  It’s also soooo simple to make, because you guys know me, I’m all about keeping things simple and fast.  Did I mention that I’m impatient?

For this recipe, there are the ingredients for the “pasta” dish, and then there’s the ingredients for the Avocado Pesto.  I just gave you the ingredients for 1 serving of the pasta, but the pesto recipe makes about one cup, which is about 8 servings.

I make the pesto ahead of time so that I can just whip up the rest of the dish after a busy day at work, top it with the already-made pesto, and BAM!  A delicious and super healthy meal is ready in about 15 minutes.  Obviously if you want to make more than one serving of this dish then just increase your ingredients for the “pasta” dish part of it.

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & Bits

Zucchini Linguine with Avocado Pesto

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 serving of "zoodles" and 8 servings of Avocado Pesto

Serving Size: 1 serving of Pesto = 2 Tbsp

Zucchini Linguine with Avocado Pesto

Ingredients:

  • 1 tsp olive oil or butter
  • 1 medium/large zucchini OR 1/2 a jumbo zucchini
  • 10 grape/cherry tomatoes
  • 10 pearl onions (from a bag of frozen pearl onions, microwave about 3 minutes to thaw)
  • 2 Tbsp of Avocado Pesto (see recipe below)
  • 2 Tbsp of crumbled Feta cheese (optional, or use Nutritional Yeast Flakes for non-dairy version)
  • Salt and pepper
  • Fresh basil if desired
  • Avocado Pesto:
  • 1 ripe avocado, peeled and seed removed
  • 1/4 cup light olive oil
  • 1 handful of packed fresh basil leaves (probably 1/2 cup-ish)
  • 3 Tbsp lemon juice
  • 2 Tbsp water
  • 1 Tbsp Apple Cider Vinegar (preferably Bragg's organic)
  • 1 tsp Dijon mustard
  • 3 cloves garlic, peeled and diced
  • 1/4 tsp salt

Method:

  1. Make the pesto ahead of time by placing all ingredients for the pesto in a blender or food processor and blend until smooth.
  2. Cut the ends off of the zucchini and spiralize using the linguine blade (on the Inspiralizer this is Blade C). Cut the noodles in several places so that it's not just one or two super long noodles, and place them on a large sheet of paper towels. Place another sheet of paper towels on top of the zoodles and press down to remove some of the water. I also like to wrap the zoodles up in the paper towels for a few minutes before cooking them.
  3. Heat the olive oil in a large skillet over medium - medium high heat. Remove the zoodles from the paper towels and add to the skillet. Stir to coat with the oil.
  4. Slice the cherry tomatoes in half and add to the skillet.
  5. Add the thawed pearl onions to the skillet and stir.
  6. Cook all the veggies until the zoodles are done to your liking (I usually do about 5-7 minutes till the noodles are tender but not mushy).
  7. Add in the 2 Tbsp of Avocado Pesto and stir it around to get all the veggies coated. Turn off the burner and remove from the heat.
  8. Plate the pasta dish and top with Feta cheese, salt and pepper, and fresh basil if desired.
  9. Eat your zoodles and be super happy.
http://www.healthyvittlesandbits.com/2015/07/13/zucchini-linguine-with-avocado-pesto-inspiralizer-review/

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & BitsHow much do you just wanna dig in there with a fork?  I know I do did.

Even if you don’t have a fancy spiralizer like the Inspiralizer or the Paderno one, you can still easily create this dish with just a handheld spiralizer or even a julienne peeler.

Zucchini Linguine with Avocado Pesto | (healthy) Vittles & Bits

So tell me guys.  What are you thoughts on the Inspiralizer?  Doesn’t it look awesome??? Does anyone else reading this have one? What’s your favorite thing to make with it?  I can’t wait to keep experimenting and sharing recipes with you guys 🙂

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23 comments on “Zucchini Linguine with Avocado Pesto + Inspiralizer Review

  1. This looks very interesting! I have been thinking of purchasing a spiralizer, will check this out! Thanks.

    1. Glad you liked the post Kim! I definitely recommend this one (the Inspiralizer from inspiralized.com). It has worked great for me and I use it every day. It’s definitely helping me to get in tons more vegetables each day. Let me know how you like it if you get one!

  2. I want one! Where do we get it – online only or is it in stores? Also – do you think you could be a little MORE enthusiastic about this gizmo? Your excitement is palpable right through the computer screen….!!

    1. Yes – get one! It’s soooo cool. You can spiralize so many different vegetables and even fruit like apples to make baked apple rings or put spiralized apple in to salads. I think you can only get it online through the Inspiralized.com website. check it out and watch all the videos on spiralizing the different produce. It’s super awesome. And no, I couldn’t be more excited because it’s THAT AWESOME, lol.

  3. Ok, so I eat a TON of vegetables. Like, actually. Giant platefuls of vegetables all the time. And zoodles are seriously beautiful, and very much in line with how I prefer to eat. But I’m also so hesitant about vegetable “pasta” because I feel like it won’t be enough food. I feel like I’d need to eat 3 good sized zucchinis in one sitting (plus healthy fats + a bit of protein, of course) to get enough carbs to feel full for more than an hour. Normally for pasta, I take about 3-4 servings of vegetables + 1/2 serving whole wheat pasta, and I’m cool with that, so I’d probably start with that with the inspiralizer as opposed to a 100% pasta-free dish.
    Jessica @ Floptimism recently posted…the ultimate black bean burger.My Profile

    1. I definitely eat at least one large zucchini per serving, and then top with other veggies and cheese and other animal protein if I want like chicken or shrimp. I’ve seen people do 1/2 real pasta and 1/2 zucchini pasta or cucumber pasta and it seems like it works well, especially for cold salads. Love my Inspiralizer though. I use it seriously every day.

      1. Nice! I think the 1/2 veg 1/2 pasta would work better for me, or throwing some beans into the equation or something.

        Have you ever tried the zoodles raw?? I want to do a no-cook Summer ‘spaghetti’ for my customers in August…I’ve read that you can make a “tomato sauce” by grating a ripe tomato (and adding garlic & maybe some olive oil), then I was going to do the zoodles with a veggetti I have in my office, but I’m not confident how the raw zoodles will go over.
        Jessica @ Floptimism recently posted…love, in this moment.My Profile

        1. I haven’t tried zucchini noodles raw yet. I’ve done cucumber noodles for a cold salad though and it was awesome. I would recommend wrapping the zoodles or cucumber noodles in a paper towel after spiralizing so that you get some of the water out. That should help them hold their shape better.

    1. Glad you enjoyed the post Kathy! It’s a gift you will not regret! I am having so much fun spiralizing everything. I’ve been recently doing spiralized cabbage and onion cooked in butter and a little chicken broth and then topped with Feta cheese – soooooo good!!! Let me know how you like it!

    1. Thanks! I recently discovered you can also spiralize onions. How freakin’ cool is that?

  4. I’ve had the Inspiralizer about six weeks now. I’m not a foodie or a follower of any particular diet, but I love good food and eating healthy. I can attest that this gadget is the bomb—absolutely the best kitchen aid I’ve ever owned, bar none. I use it every day, with delight and ease. Contributing to both of those are two more things I strongly recommend: Ali’s cookbook (which you can buy at major booksellers) and her blog (from her website, you can sign up to receive a daily message and link to a new recipe). As for the suction cups, Danielle, do you press down with your thumb on the body of the Inspiralizer when you flip each of the two levers that engage them? It makes a difference.

    1. Hi Karen!
      Isn’t it the greatest!!! Glad I’m not the only one who’s using it daily, haha! I think Ali’s book is only an ebook at this point, right? I could be wrong though. I’m working my way through her recipes on her website right now, but the book will probably end up in my cookbook collection before too long, lol. I will definitely sign up for the daily message – thanks! And I do push down on the spiralizer when I turn the suction cup handles, but maybe I’m not doing it right? I’ll try pushing down on each end as I turn the levers, maybe that is better than pushing on the center of the body. Thanks for your help Karen!!!
      – Danielle

      1. Danielle, Ali’s cookbook is definitely available in physical form (not an ebook) — a paperback that can be purchased at the major booksellers like Amazon and Barnes & Noble, as well as through her website. In fact, it’s been on the New York Times best-seller list for several weeks now! And good luck with the suction-cup levers. Hopefully you’ll find that they work when you push at each end as you flip the respective lever. If that still doesn’t do the trick, I suggest you send Ali an email message, describe the problem, and ask her advice.

        1. Oh okay, then I must’ve read some wrong info, cause someone was saying it was just the ebook now. I am still trying and failing with the suction cup levers. I do push down on each side as I flip the levers and it will stay in place for like two minutes but then it’s not suctioned to the counter at all, so I’m not sure what’s going on with that. I probably will send Ali an email and ask if there’s something I can do to help them stay put. Thanks for all the advice Karen!

          1. One last thing I just thought of: The problem you’re encountering with the suction cups could possibly be related to your countertop. It seems to me I read somewhere on Ali’s website or the instruction manual that they don’t grip well on certain materials (like maybe stone). She can set you straight, though. Good luck.

            1. Yes I was thinking that too. So just yesterday I tried the spiralizer out on my parents’ granite countertop and it stuck just fine. i’m not sure what my cheap apartment counter tops are made of but whatever it is the suction cups just don’t want to stay suctioned to it. Thanks for all your advice Karen!

  5. The Good: I purchased the inspiralizer and received it within a couple of days. The spirals stayed together, not breaking off, (they were beautiful); it spiralizer quickly and easily; blades were super sharp; it was easy to clean. Love their website with lots of recipes

    The Bad: The dang machine wouldn’t stay stuck to any counter, which made it a stop and re-stick maddening experience…maybe I just got a lemon; wish it had an angel hair blade; when I returned it at my own expense ($13) because I wasn’t offered a free return label, then they deducted another $5 from my return charge for their original shipment. Never had a company pull that one!

    Overall: Ali…get the suction fixed, be more transparent about deducting your shipping costs if returned and offer up front a return shipping label. This product cost me around $67 because it didn’t preform as expected. Way too expensive!! And disappointed in the way my return was mid-handled

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