6 Healthy Vegetables You Can Make Into Noodles

When it comes to getting enough vegetables into your diet, kids aren’t the only ones struggling to load up on their peas and carrots.

Only a quarter of people in the United States eats three or more vegetables per day, and that’s not saying much — we are all supposed to be eating 10 portions of fruits and veggies a day!

Even if you are getting in all your produce, it’s not fun to force feed yourself the remainder of your soggy, measly broccoli.

Turns out, eating vegetables can actually be fun — that is, if you turn them into pasta. Spiralizing vegetables has become all the rage lately, and for good reason.

It’s easy, inexpensive and allows you to get in your daily dose of vegetables without feeling like your dinner is a drag.

On the plus side, using vegetables instead of carbohydrate-heavy and often processed noodles allows you to make your favorite pasta dishes without all that guilt.

Next time you’re looking to spice up your zucchini or ditch your refined spaghetti, try making one of these six vegetables into noodles using a simple handheld spiralizer or a more robust tabletop spiralizer.

1. Zucchini

If you haven’t tried “zoodles” yet, you’re in for a treat. One of the easiest things to spiralize, zucchini noodles come out soft and tender, and their texture is quite close to traditional spaghetti.

Instead of being filled with refined carbohydrates and sugar, zucchini is loaded with Vitamin C, Magnesium and fiber.

zucchini noodles photo
Photo by miss_yasmina

2. Butternut Squash

If you’re looking for immune-boosting nutrients mixed with a slightly sweet flavor, try spiralizing a butternut squash.

This fall vegetable is not only filled with fiber, Vitamin A, and potassium, amongst other nutrients, but it tastes great with a traditional marinara, cheese sauce, or even a pesto.


Photo by Kale Me Maybe

3. Sweet Potato

Over your typical baked potato? Stick one of these carotene-rich spuds into the spiralizer and you’ll have a fiber-filled pasta dish that works well with herbs, cheeses, and even curries.

Sweet potatoes are high in the B Vitamins as well as Vitamin A, both which help fight disease and aging.

sweet potato noodles photo
Photo by ceonyc

4. Beets

Loaded with not just flavor but also antioxidants, beet noodles are best prepared roasted, and they can be used in salads, pestos, cream sauces, and even just sprinkled with salt and pepper.

Beets are a healthy natural cleanser and can help boost your energy.

beet pasta photo
Photo by Laurel Fan

5. Cucumber

Like zucchini, spiralized cucumber resembles spaghetti, but these noodles can be used raw and taste great in summery salads or Asian dishes.

Cucumbers are low in calories, and since they are made mostly of water, they keep you feeling hydrated and full throughout the day.

cucumber noodles photo
Photo by mealmakeovermoms

6. Carrots

Carrot noodles can be made raw or boiled, and since their flavor is mild, they can be prepared like traditional pasta dishes. Or you can get a little experimental and add a little Asian flare.

This orange vegetable may help lower cholesterolreduce your risk of cancer and even prevent memory loss.

carrot noodles photo
Photo by dollen

Photo by jules:stonesoup

Food, Health
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About the Author
Carina Wolff
Carina is a health and wellness journalist based in Los Angeles. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooking and creating recipes for her healthy food blog, Kale Me Maybe. Carina is also an ongoing writer for Bustle, Reader's Digest, FabFitFun, and more.

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