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  • Writer's pictureChef Lisa

Eat more veggies!

This week is a SproutChef challenge! We decided to create three pasta dishes, but instead of using pasta, we will use a #veggetti to turn zucchini and summer squash into a healthy substitute for pasta or noodles. Bed, Bath and Beyond sells Veggetti®s for approximately $15 online or in the store. It can also be found on Amazon.

During our last class, we chose three of our favorite pasta dishes. Our challenge is to see if we can make the veggie-pasta/noodle substitute taste as good as real pasta/noodles. All three recipes will be served over zucchini and summer squash Veggetti® noodles. We will spiralize three zucchinis and three summer squashes, boil them for 2-3 minutes in salted water and divide it three ways for the chosen recipes. After the class, we will post our opinions.

The recipes follow:

Pesto Sauce Served Over Veggetti® Pasta


  • Veggetti® noodles

  • 3/4 cup basil leaves

  • 1/4 cup pine nuts

  • 1 glove garlic

  • 1 Tablespoon grated parmesan cheese

  • 1/4 cup olive oil

  • Salt and pepper to taste

  • Serve over Veggetti® noodles


  1. Place the basil leaves, pine nuts, peeled garlic clove and grated parmesan cheese into a blender or food processor and blend together.

  2. Slowly pour the olive oil in while still mixing.

  3. Stir in salt and pepper.

  4. Serve over Veggetti® noodles.

Chicken Stir-fry served over Veggetti® Noodles


  • Veggetti® noodles

  • 1/2 lb. teriyaki marinated chicken breast, cut in strips *(recipe below)

  • 2 teaspoons sesame oil

  • 5 oz. bean sprouts

  • 5 oz. shredded carrots

  • 1 red bell pepper, cut in thin strips

  • 5 green onions, cut in 1 inch sizes

*Marinade for the Chicken

To be prepared at least 30 minutes ahead of time.


  • 1/2 cup soy sauce

  • 1/2 cup water

  • 1/4 cup brown sugar

  • 2 tablespoons red wine vinegar

  • 1 tablespoons vegetable oil

  • 1 garlic cloves chopped

  • 2 teaspoon grated fresh ginger

Directions to marinate the chicken:

Combine all of the ingredients together with the cut up chicken and let sit in the refrigerator until ready to stir-fry.

Directions for the stir-fry:

  1. Heat a tablespoon of sesame oil on high in a wok. Cook the carrots, bean sprouts and green onions for about 3 minutes and transfer to a plate.

  2. Cook the marinated chicken, until it is no longer pink.

  3. Add the cooked carrots, bean sprouts and green onions back to the wok and mix together for about four minutes.

  4. Serve hot over Veggetti® noodles.

Peanut Sesame Sauce Served over Veggetti® Noodles


  • 1lb Veggetti noodles

  • 1/2 cup smooth or chunky peanut butter

  • 1/4 cup soy sauce

  • 1/3 cup warm water

  • 2 Tablespoons fresh ginger, peeled and chopped

  • 1 clove garlic, finely chopped

  • 2 Tablespoons rice wine vinegar

  • 1 1/2 teaspoons honey

  • 1 Tablespoons sesame seeds, toasted

  • 2 green onions, chopped


  1. Soften peanut butter in the microwave for 15-20 seconds on high.

  2. In a large bowl whisk together peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil and honey.

  3. Mix the Veggetti® noodles and sauce together.

  4. Serve in bowls, top with green onions and sesame seeds and serve.

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