Happy Monday! Normally on Mondays, I’m missing the weekend, but this week, I have a lot to be excited for!
First up on that excitement list is the Virtual Dinner Party with Tuttorosso Tomatoes!
All of my recipes have led up to this moment, and I’m excited to kick off a Virtual Dinner Party, as part of the “Inspiralize the Spring” campaign.
A few select bloggers are bringing a week-long dinner party – each day, there will be a new blogger, providing a new course for this virtual dinner.
And guess what? They’re all spiralized!
Here’s the schedule, so you can follow along:
And as you’ll see, I’m responsible for appetizers! Spiralizing isn’t just for pasta and noodle dishes, they’re great for spicing up mundane sides and starters!
I have a spring roll recipe in my cookbook (now 40% off on Amazon!) yet I had never made one on this blog, so I thought it was a perfect opportunity to kick off this fun collaboration with Tuttorosso!
These Italian Zucchini Pasta Spring Rolls are a twist on my Italian Zucchini Pasta Salad. I picked a few essential, key ingredients from that recipe and stuffed them into a spring roll. They’re perfect for a summer get together – your guests will definitely be impressed! Spring rolls tend to be stuffed with Asian-inspired ingredients, so these spring rolls are a nice surprise.
I used the dressing to marinate the zucchini noodles first so that they soften and absorb the flavors of the Italian herb dressing. Then, the extra dressing is used for dipping!
When I first made a batch of these for this blog post, I saved them in the fridge and they stayed fresh for 3 days before they started to get soggy from the dressed zucchini noodles. Lu couldn’t get enough of them, they’re so flavorful, crunchy and refreshing!
Hope you enjoy the rest of the Virtual Dinner Party and make sure you enter to win all of hte great prizes from Tuttorosso Tomatoes (and Inspiralized!) here. Oh, and always hashtag your creations with #inspiralized and this time, also #tuttorossotomatoes!
Nutritional Information & Recipe