In This ArticleView AllIn This ArticleWhat Is Kohlrabi, Exactly?Why I Love Trader Joe’s Kohlrabi Vegetable PastaBottom Line
In This ArticleView All
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In This Article
What Is Kohlrabi, Exactly?
Why I Love Trader Joe’s Kohlrabi Vegetable Pasta
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Photo:EatingWell
EatingWell
A couple years in, however, the luster of spiralizing began to fade. Slowly, I drifted back intoroasting my vegetablesor tossing them into salads. On the noodle front, I returned to my original love: regular pasta, withchickpea and lentil pastasprinkled in every so often when I was in the mood to mix things up.
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That spiralizer is still taking up precious real estate in my cabinet, but the plethora of already-spiralized veggie noodles that are available in the produce section and even in some freezer aisles has me teetering on the edge of “just donate it already!” territory. And the already-spiralized vegetable noodle I recently discovered at Trader Joe’s tops them all: Trader Joe’s Kohlrabi Vegetable Pasta.
As we mentioned in our guide to6 delicious vegetable swaps you should try, kohlrabi is acruciferous vegetable, making it a cousin of cabbage, broccoli, Brussels sprouts, cauliflower, kale, arugula and bok choy. Kohlrabi is German for “cabbage turnip.” That translation might lead you to think that kohlrabi grows underground (like a turnip), but kohlrabi bulbs actually grow above the top of the soil.
While I had enjoyed kohlrabi insoupsandsaladsand added it to a crudité platter, I hadn’t tried spiralizing it. Then I spied kohlrabi noodles in the produce section at Trader Joe’s and picked up a bag.
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I’m not gluten-free, so I have all of the classic noodle options as possibilities, too. And yes, I write about food and nutrition every day andstilleat and enjoy a serving of full-carb regular pasta and whole-wheat pasta fairly often!
However, as I mentioned when I sharedhow I stay healthy (and regular)while flying multiple times a month, I seek out as many opportunities as possible to pack in extra servings of vegetables. So those regular pasta dishes often feature a serving or two of produce to support mygut healthandbalance my blood sugar.
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From time to time, I also enjoy an even more vegetable-centric meal, like a hearty salad or a bountiful bowl of soup or stew. This is where these kohlrabi noodles come in; they’re my new favorite fiber-filled base for a dressed-up “noodle” bowl. Beyond the reasonable $3.99 price and the fact that these are available year-round at Trader Joe’s, here’s what I adore about this almost-instant meal-starter.
They’re Packed with Nutrients
Whether it’s spiralized or not, kohlrabi is a nutrition powerhouse. If you buy a bulb with the leaves still attached, you can enjoy the leaves raw in salads or cooked like kale, chard or spinach. Since the veggie is primarily water, it’s low in calories and carbs. Each serving offers a respectable amount of fiber, plus a tiny bit of protein and a few important minerals.
If you turn over the package of a bag of kohlrabi vegetable noodles, you’ll notice a substantial difference from the nutrition facts for conventional pasta.
Real pasta still has its place. But, if you follow avolumetrics-style diet (the idea that you prioritize eating lots of nutrient-rich, low-calorie foods) or are seeking a simple way to integrate more vegetables into your meals, this kohlrabi pasta is a stellar option. Even if you eat the whole bag—which I have been known to do if the kohlrabi is the foundation of my dinner—it clocks in at about 90 calories and will add more than 10 grams of fiber to yourdaily goal of 25 to 38 grams.
They Save Time
I usually “steam” these in the microwave, which is super quick. The back of the bag will walk you through the two recommended options for cooking, both of which take less than 5 minutes:
Both of these methods will save you at least a few minutes compared tocooking wheat pasta—even if you’re aiming for al dente. Compared to peeling and spiralizing the kohlrabi at home, the speedier option is a clear winner. I’ll gladly trade a couple of extra dollars for a whole lot of convenience and less mess.
They’re Versatile
Options abound when it comes time to put these noodles to use. Once they’re steamed or sautéed, they are far less watery than zucchini noodles, and I find their mild flavor and tender-yet-sturdy texture to be even more adaptable. Tossing them withjarred marinaraor pesto works well; I usually add grilled shrimp, chicken or rinsed canned beans to pump up the protein. I’ve also enjoyed them in place of the whole-wheat pasta in25-Minute Peanut NoodlesandLinguine with Ricotta Meatballs.
If you have a Trader Joe’s in your neighborhood and haven’t tried these kohlrabi noodles yet, add them to your next shopping list. Even if you’re not a fan of sometimes-watery zoodles, you’ll likely find a lot to love about this nutritious, extremely versatile and easy-to-cook pasta swap.
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