Every time I go to make a recipe for the blog, it’s hard not to default to zucchini noodles. They’re just amazing, they really are. I actually just saw that Everyday with Rachael Ray Magazine was touting zucchini for being high in folates, which helps boost metabolism.
I don’t know about y’all, but a higher metabolism sounds like a dream, because I’m still feeling that chocolate bar from a few days ago.
What I’m trying to get to is that this whole winter, I’ve been counting down the days until zucchini is a more seasonally acceptable ingredient.
I’ve just got soooo many zucchini recipes pent up, I’m about to explode.
Clearly, I couldn’t wait, because this winter, I’ve been posting up plenty of zucchini noodle recipes. Ya know, like this one, that one and this one. I apologize for not minimizing my carbon footprint, but when a girl needs her zucchini, she’s gotta get it.
What’s the solution for a fall, winter and spring-friendly zucchini noodle dish? Adding in other seasonal ingredients with the zucchini!
This is basic math: Summer zucchini + Winter veggies = Spring dish!
Okay, I was never a good math student, but you get the picture. This recipe calls for fennel, which is a flavorful winter veggie that not only is spiralizable (definitely going to be come a word some day) but has that strong licorice taste that brings us back to winter.
The Italian girl in me is in love with this simple vegetarian zucchini pasta dish. The broth and simmering tomatoes create a subtle sauce for the zucchini pasta and fennel.
Fennel’s also a great source of folate, Vitamic C and dietary fiber. With this recipe, we’re boosting our metabolism and tip toeing into summer or, as I like to think, running full speed away from winter.
You can find this recipe over at The Spicy Perspective.