I’d always wanted to try spiralizing but worried it would be a trend which would come and go. But a year or so on its still here and getting more commercial. When I saw this recipe, I thought I’m going to get a spiralizer.
Those not in the know as to what this magical item is, Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for ribbons, and a large wide blade for spiral strands. Vegetables of choice are clamped between the blade and crank. As the handle turns with a bit of pressure, the vegetable is pressed between the turning handle and the blade, which cuts it into spirals.
I had a Lakeland limited voucher so purchased the store all spiralizer. http://www.lakeland.co.uk/70884/Lakeland-Easy-Store-Spiralizer
40g pine nuts or sunflower seeds
1 tbsp olive oil
1 garlic clove, crushed
a pinch of crushed dried chilli flakes
300g pack butternut squash noodles
1 x 200g pack baby leaf spinach
1 tsp fresh thyme leaves, plus extra to garnish
juice and finely grated zest of 1⁄2 small lemon
25g grated Parmesan, or vegetarian alternative
Warm a large frying pan over a medium heat and dry fry the pine nuts or sunflower seeds, rattling the pan frequently, until they’re just golden. Tip them out onto a plate and reserve.
Return the frying pan to the hob and warm the olive oil over a medium heat. Add the garlic and chilli flakes and cook for 30 seconds before tipping in the boodles. Gently warm them through for about 2 minutes, being careful not to break them up.
Add the toasted pine nuts, spinach, thyme, lemon juice and zest, season well, and stir until the spinach is just wilted and the seasonings well distributed. Quickly toss through most of the Parmesan.
Divide between 2 warmed bowls, spoon over the ricotta and finish with a few more thyme leaves and the rest of the Parmesan; serve immediately.