July 10th, 2016
In Cherry Bombe

Zucchini Spaghetti

Kerry Diamond sent me a SS16 Cherry Bombe, which is devoted to California’s food scene. Since we spend so much time in L.A. with family and friends, issue #7 is a definite keeper and will be my food guide on our next trip to the West Coast. In the meantime, I’m going to attempt to live like a Californian and make this zucchini ‘spaghetti’ salad with kale pesto and arugula flowers. Cherry Bombe profiled chef Amber Rose who shared this recipe from “Nourish”her cookbook with co-authors Sadie Frost and Holly Davidson. We’ve been spiralizing beets, sweet potatoes, butternut squash, as well as loads of zucchini. I sauté the ‘spaghetti’ and add anything that’s around—it’s a great way to eat more vegetables. Recipe below:

SHOP

What's New

ALAÏA

Belted leather biker jacket

Jil Sander

Gathered Knit Midi Dress

SAINT LAURENT

Cropped leather jacket

SOPHIE BUHAI

Triple Francois 18kt gold vermeil earrings

NILI LOTAN

Jimmy Leather Puffer Jacket

SAINT LAURENT

Le 57 quilted leather shoulder bag

DRIES VAN NOTEN

Belted wool blazer

SAINT LAURENT

Blade velvet slingback pumps

THE ROW

Silvia silk-twill scarf

SAINT LAURENT

Logo-embellished leather loafers

VALENTINO

Crocheted Cotton-Blend Midi Skirt

LOEWE

Braided leather bangle

JOSEPH

Delcie tie-detailed ramie midi dress

LOEWE

Gate knotted leather slippers

ZIMMERMANN

Postcard fringed crocheted straw bucket hat

CARTIER EYEWEAR

Santos de Cartier metal shield sunglasses

  • Cherry Bombe is one of the best food magazines
    of all time! I never miss an issue and it’s the perfect gift for the woman who either eats everything or has everything or both!

    Veronica WebbJuly 10th, 2016  7:24 AM

     
  • Gwyneth Paltrow’s “It’s All Easy” cookbook has great spiralizing recipes too. And it’s truly easy!

    ToriJuly 10th, 2016  10:52 AM

     
  • I’m a big fan of Geyneth’s cookbooks, Tori, but have not tried using a spiralizer yet. I guess I better get one! That picture you posted, Preston, looks yummy!

    Paula BJuly 10th, 2016  2:54 PM

     
  • Thank you, Preston and Veronica! The “Nourish” book is beautiful. Everybody interested in healthy eating and living should check it out. ❤️

    KerryJuly 10th, 2016  3:41 PM

     
  • Love spiralizing zucchini and use it in place of pasta. Would love to try some of the salads.

    KathyJuly 11th, 2016  2:40 AM

     
  • I have had a spiralizer for about two years. It is great in the summer with produce straight out of the garden. Sometimes I eat the spirals raw and sometimes I cook it a bit to soften. I just found a pad thai recipe for raw spiralized zucchini which I plan to try this week. This recipe sounds great too. Love that it has arugula, an added bonus in my book!

    AprilJuly 11th, 2016  10:09 AM

     
  • Could someone please recommend a spiralizer?

    Thank you!

    Moira FitzgeraldJuly 12th, 2016  10:28 AM

     
  • Moira: I have the Paderno spiralizer ( I think it was the first one) with three attachments. Very basic, but it works well for my very basic needs. I think there are other options now.

    AprilJuly 12th, 2016  6:57 PM

     
  • Thank you, April.

    MoiraJuly 13th, 2016  12:20 AM

     
  • I buy spiralized zucchini at the supermarket – I can also purchase spiralized butternut squash there too. I like to saute the zucchini with a bit of oil and butter and seasonings – perhaps add some mushrooms – and often finish with tomato and basil spaghetti sauce. Tasty!

    Barbara, CanadaJuly 18th, 2020  11:14 PM

     
  • zoodles! love that recipe! 🙂

    mathildeAugust 1st, 2022  10:35 AM

     

Your email address is only used for our verification process to help reduce spam comments and will not be shared, published or stored for any other purpose. Please be courteous. All comments are moderated.

Name :

Email (will not be published) :