Spiralized Raw Zucchini Pasta in Curry Cream Sauce

Spiralizer Yum.

I'm not usually one to focus a recipe around a gadget- but. This Spiralizer Tri-Blade Vegetable Spiral Slicer. has got my attention. I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new. 

Which, not surprisingly, brings me to pasta.

I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.

I get prickly and sticky just thinking about it.

So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands. 

I'm talking long, lovely, curvy strands of angel hair spaghetti.

I tried out Joyce Chen Saladacco Spiral Slicer - and it worked like a charm. Though I also hope to experiment with the current hot gadget among bloggers, the Spiralizer Tri-Blade Vegetable Spiral Slicer. Just to see the differences.

This is not a sponsored post, by the way. I only write about my own interests, and my own recipes. If I post about a gadget or a book or a baking pan, it is because I bought it. And liked it.

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