Spaghetti gets a healthy makeover
We swapped pasta for zucchini noodles at the second Nolisoli cooking class
Mar 20, 2017
Zucchini takes center stage again at Nolisoli’s second cooking class last March 16. Friends and colleagues gathered once again at the Bulthaup kitchen showroom to learn how to make a healthy version of spaghetti and meatballs.
Group publisher Bea Ledesma once again led the class. Instead of the usual noodles for the pasta, spiralized zucchini was used as a low-carb replacement. To add flavor, the zoodles are tossed into a rustic tomato sauce, which has a mix of anchovies, pine nuts, tamarind wine vinegar, tomatoes, and raisins. A serving of meatballs, made of chicken and stuffed with cheese, were added to complete the dish.
“I really like the food, because like Bea, I like eating healthy,” said makeup artist Jigs Mayuga. “Also I’m on a ketogenic diet. I don’t really eat carbs, mainly only protein and fat, so it’s perfect that the pasta was a vegetable.”
Up Dharma Down’s Armi Millare was also present at the event. “I like it, because we’re making something healthy for a change. I think everybody has a wave of health, and it’s a good thing.”
Artist Meryll Soriano, who was featured on the September 2016 cover of Northern Living, found the event inspiring. “It’s my first time attending, and I enjoyed it,” she said. “I’m trying to get into the healthy lifestyle, so [this is] very educational.”
Hindy Weber Tantoco and Melanie Go, owners of Holy Carabao Holistic Farms which provided the ingredients for the day’s class, were also present. “We like working with Bea because she is very particular about nutrition,” Tantoco says. “She’s very particular about the ingredients and that’s what we’re all about.”
“Healthy and holistic doesn’t have to be boring,” says Go. “Like in today’s recipe with spiralized zucchini, cheese, and meatballs, it’s a meal in itself. It’s healthy and very tasty, even kids can appreciate it.”
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