Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (12)
How to Make Veggie Noodles
NUTRITION · PER SERVING10M COOK
CAL 22%·PRO 30%
CARBS 103G94% OF CAL
25G FIBER0G ADDED36G INTRINSIC42G OTHER36G TOTAL SUGAR
FAT 2G4% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for spiralizing or slicing vegetables like zucchini, carrots, and beets into noodle-like strands. A healthy, colorful pasta alternative.
componentamericandairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Butternut squash
- Beet
- Cucumber
- Carrot
- Daikon radish
- Summer squash
- Kohlrabi
- Sweet potato
- Zucchini
At a glance
PER SERVING · TIME 10M
CAL 22%·PRO 30%
CARBS 103G94% OF CAL
25G FIBER0G ADDED36G INTRINSIC42G OTHER36G TOTAL SUGAR
FAT 2G4% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 237mg
- Total sugar
- 36g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3731mg
- Calcium
- 278mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.