These low carb rainbow vegetable noodles are so versatile. You can bake them in bacon fat for a nice crispy hash brown like texture, or you can sauté them with a little olive oil and salt and pepper for a pasta like experience. They are so fresh and light!
I'm not even joking when I tell you that my spiral slicer changed my low carb life. Being able to transform low carb vegetables into low carb noodles was a game changer. These paleo vegetable "noodles" are so versatile. You can bake them in bacon fat for a nice crispy hash brown like texture, or you can sauté them with a little olive oil and salt and pepper for a pasta like experience. They are so fresh and light! As you can see from the pictures, I have enjoyed them several ways. Perhaps my two favorite are with sausage and eggs for breakfast, and also as pasta with chicken or fish and my Sun-dried Tomato Cream Sauce recipe. This is the perfect low carb, paleo and whole30 recipe. The possibilities are endless! Check out some of my other favorite keto Whole30 recipes.
Other recipes you might enjoy:
- Spaghetti Squash Alfredo with Pancetta and Peas
- Keto Fettuccine Alfredo with Pesto Chicken and Broccoli
- Sesame Ginger Noodles
- Cabbage Noodle Tuna Casserole
- Spaghetti Squash Carbonara
- Italian Meatball Zoodle Soup
- Garlic Thyme Squash Noodles
- Mediterranean Zucchini Noodle Pasta
Print
Rainbow Vegetable Noodles
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 medium zucchini
- 1 medium summer squash
- 1 large carrot
- 1 small sweet potato
- 4 ounces red onion
- 6 ounces mixed bell peppers
- 3 large cloves garlic
- 4 tablespoons bacon fat
- sea salt and black pepper, to taste
Instructions
- Preheat oven to 400° Coat a baking sheet with the bacon fat. (Alternatively, you can use olive oil, butter, or ghee)
- Using a spiral slicer, spiral the zucchini, squash, carrot and sweet potato into noodle-like ribbons.
- Using a mandolin, on the thinnest setting, slice red onion, bell peppers, and garlic.
- Combine all vegetables, sprinkle with salt and pepper, and toss to mix.
- Spread vegetable noodles in a thin layer across baking sheet. Bake for 20 minutes, tossing after 10 minutes.
- Prep Time: 0 hours 15 minutes
- Cook Time: 0 hours 20 minutes
Nutrition
- Calories: 128
- Fat: 9g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
Clarisa says
My vegetable noodles tasted great but they needed to cook for an hour because at 20 mins they were in a watery mess. How do you prevent the watery mess?
Thank.
Peace Love and Low Carb says
How did you cook them? I had mine spread out in a single layer on a rimmed baking sheet and cooked them in bacon fat. They got nice and crispy. To remove excess water you can sprinkle the vegetable noodles with a little salt and wrap them in paper towels. It will draw out the excess moisture.
Sara says
This looks amazing! What is shown in the picture on top of the "noodles"? Is there a recipe for that sauce? Thanks!
Peace Love and Low Carb says
It is a sun-dried tomato cream sauce. You can find the recipe here - http://peaceloveandlowcarb.com/2013/09/sun-dried-tomato-coconut-cream-sauce.html
Tori Kat says
This recipe looks wonderful but could you please identify the spiral slicer you used for the vegetables. I've looked into a couple of different brands on Amazon but none seem to get the "noodle" as thin as your pictures.
Thank you!
Tori Kat says
Sorry, I just noticed the reference above. Psyched to try this recipe
Karyn Becker says
I cannot wait to try this, the colors are awesome! Mmmmm...bacon.
mamawalton316 says
I am so excited about this recipe but I do not see the sauce part that is on top of noodles and under grilled chicken breast.. Can you send it to my email address at threebunnyjewels@yahoo.com. I am so excited for your book.
Peace Love and Low Carb says
The sauce can be found here - http://peaceloveandlowcarb.com/2013/09/sun-dried-tomato-coconut-cream-sauce.html
Linda Cameron says
I have this spiral slicer, and though I like it, it seems to leave a lot of waste in the vegetable part that goes through the little hole at the end. My carrot ends up looking like a pointed stick. Any suggestions? Thanks for the great recipe! Looks awesome!
Carole Woolley says
Put them in a baggie and eat raw for snacks
Jolene @ Yummy Inspirations says
Oh wow! I love this! What a fun way to eat a rainbow of vegetables! Inspired to make this with the kids this week. Thank you!
Vaidya says
I made these with zucchini and carrtos as a side dish to the Pepperoni Pizza Stuffed Peppers. So delicious! I just used olive oil, salt, pepper and a little dash of italian seasoning. I think I need bigger baking sheets!
RigelDog says
Wondering what is on the top of the noodles in the final pictures?
Kyndra Holley says
It is a chicken breast and a sauce recipe that I will have posted soon. 🙂
JoieDuJour says
I can't wait to try this recipe!
Can I tell you how much I LOVE that spiral slicer???