A few months ago, I “Inspiralized” a Food Network magazine recipe. Of course, Inspiralizing means to transform a regular dish into one using spiralized vegetables.
Inspiralizing should be in the dictionary, right?
It was such a shocking comparison, that I’ve decided to do it again. This time, with a recipe from Food & Wine magazine.
Sadly, I don’t remember which issue this recipe came from – but, the recipe is “Baked Rigatoni with Broccoli, Green Olives and Pancetta.” I took one look at it and I immediately thought… I want!
Unfortunately, there’s no original nutritional information to compare this time. However, judging by the fact that I’ve done the following…
- Reduced the amount of extra-virgin olive oil by 1 tablespoon
- Eliminated 2 tablespoons of butter
- Eliminated 1 pound of rigatoni
- Reduced the amount of ricotta cheese by 1 cup
- Reduced the amount of parmigiano-Reggiano cheese by 1/4 cup
- Added 3 large zucchinis
… I’d say that that’s a total savings of 2,177 calories and 319 carbs and 70 grams of fat (or 362 calories and 53 carbs and 11.6 grams of fat/serving).
Wow. 2,177 calories. 319 carbs. 70 grams of fat.
Will you ever make the original recipe? I mean, it looks absolutely amazing (who doesn’t love rigatoni and butter?!)… but there’s no reason to! This version of Food & Wine’s beautiful recipe tastes like a guilty pasta casserole. But it’s not.
Lu had this for leftovers and didn’t love the olives, but I dig the olives – it gives the casserole a needed saltiness, on account of the substitutions made. He left about 4 extra olives at the bottom of his bowl, but ate the entire giant portion in about 3 minutes.
This yummy casserole tastes like a fancy lasagna and is perfect for impressing a crowd or staying in on a Friday night and treating yourself.
Just like with my zucchini lasagna recipe, you’ll need to pour out some of the excess moisture at the end. If you’re storing for leftovers, make sure you pour out that additional moisture before saving, so the noodles don’t get soggy.
Thanks to Food & Wine for inspiring this recipe today…. but, I like my Inspiralized version better. Well, I’m a little biased….
What’s your favorite recipe to Inspiralize?