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Categories: Healthy eating, Main courses, Quick and easy, Vegetables

Celeriac pasta with tomatoes and mint or basil

Celeriac pasta with tomatoes and mint or basil
Dillon Deaton / Los Angeles Times

I came late to the spiralizer party. I’d never heard of the gadget that turns vegetables into noodle-like strands until about a year ago, when I started seeing dishes with names such as “Zinguine™” on restaurant menus. The gluten-free and ... Read more

Total time: 30 minutes | Serves 4
Note: If desired, add a 15-ounce can of drained chickpeas to the pasta. The celeriac can be spiralized up to two days ahead, and the sauce made several hours in advance of final preparation.
  • 3/4 pound ripe tomatoes, seeded and finely chopped (peeled if desired), or cherry tomatoes, finely chopped
  • 1/2 teaspoon balsamic vinegar
  • 1 to 2 garlic cloves, minced or put through a press
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 to 2 tablespoons minced or slivered fresh mint or basil (to taste)
  • 1 3/4 to 2 pounds celeriac (2 good-size bulbs), ends trimmed, peeled
  • 2 ounces feta, crumbled (about 1/2 cup)

Step 1In a wide bowl, toss together the tomatoes, balsamic vinegar, garlic, olive oil, ¼ teaspoon salt and several grinds of pepper, and mint or basil. Taste, adjust the seasoning as desired, and set aside for 15 minutes to give the flavors time to develop.

Step 2Use the shredder blade on the spiralizer to prepare the celeriac while you bring a large pot of salted water to a boil. Take up handfuls of the shredded celericac and cut long strands into manageable lengths using a scissors.

Step 3When ready to serve, add the celeriac noodles to the boiling water and boil quickly to soften, 30 seconds to 1 1/2 minutes. Drain and toss with the tomato sauce and feta. Serve warm or room temperature.

Each serving:
Calories 191; Protein 6 grams; Carbohydrates 21 grams; Fiber 4 grams; Fat 10 grams; Saturated fat 3 grams; Cholesterol 13 mg; Sugar 6 grams; Sodium 463 mg
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