This post was created in partnership with Martha Stewart Living and Green Giant® Veggie Spirals™. All images and opinions are my own.
One of my pregnancy cravings since pretty early on in the first trimester has been pasta. During that period of food aversion in the first trimester, it was really one of the only things that appealed to me. Of course as time passed, I moved on from the lovely first trimester feelings and wanted to incorporate some more veggies and healthier items into my dinners (surprise guys, pasta with butter isn’t really nutritious 😉 ).
Eating more veggies while still getting my noodle fix was easy- spiralized veggies. Well, I just recently discovered a way to make spiralized veggies even easier- Green Giant® Veggie Spirals™! Their new spiral veggies come in four varieties- zucchini, butternut squash, beet and carrot-making for a healthy swap-in for your standard pasta that is gluten free and has a lot less calories than pasta too. Of course the best part to me is that Green Giant® Veggie Spirals™ save you time, cooking up in just around 10 minutes which is perfect as I’m now into that third trimester tiredness and want to cook dinner as quickly as possible. I know the Veggie Spirals™ will also be a total lifesaver as we transition to our new routine as a family of three. I’m imagining this new mama is going to want to get dinner on the table with as little prep time as possible – and of course a lower calorie alternative will be welcome for that post-pregnancy diet.
Whatever your personal situation- married, single, new parent, seasoned parent, dog mom- I think we can all agree that healthy and quick dinner recipes are a necessity in our busy lives. I’m super excited to share a favorite new recipe with you featuring Green Giant® Carrot Veggie Spirals™ that is just that- quick and healthy! Packed with yummy veggies, mozzarella and coodles (aka carrot noodles), it is sure to be your new spring and summertime favorite! For a time-saving tip, roast the veggies ahead of time for easy meal prep after work.
Are you a fan of spiral veggies? Do you have any time saving cooking tips like using Green Giant® Veggie Spirals™that makes weeknight cooking easier? Leave a comment with your best tips!
Spring “Pasta” Primavera with Green Giant® Veggie Spirals™
Serves two as a main course (could also be served as a side with more servings)
- 1 package of Green Giant® Carrot Veggie Spirals™
- 1 summer squash, roasted
- 1 cup of asparagus stalks, roasted
- 1 cup of grape tomatoes, halved and roasted
- 1 cup of fresh mini mozzarella balls (could also use fresh mozzarella sliced if unavailable)
- 2 tablespoons olive oil
- Salt and Pepper to taste
Pre-heat oven to 375 Degrees. Prepare a baking sheet with sliced summer squash, asparagus and halved grape tomatoes tossed in one tablespoon of olive oil and salt and pepper to taste.
Roast vegetables in oven for 25-30 minutes until cooked through. Time-saving tip: Roast vegetables over the weekend and save to use later in the week for easy and quick weeknight dinner prep.
Drizzle one tablespoon of olive oil in a sauté pan.
Prepare Green Giant® Carrot Veggie Spirals™ according to package directions by sautéing in a pan prepared with olive oil over medium heat for 10 minutes.
Combine cooked carrot noodles with roasted veggies and sliced mozzarella. Add salt and pepper to tastes as needed.
Serve warm in a pasta bowl and enjoy your delicious Green Giant® Carrot Veggie Spirals™!
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