Garlic Ginger Parsnip Noodles - sounds very good! (she doesn't cook them, but does give instructions for sauteeing the parsnips first, but i would boil them for a couple minutes to get them to have more of an al dente mouthfeel)
This "spaghetti" is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness. The garlic, lemon and parmesan really make it feel, and taste, like pasta.
Spaghetti with Chicken Sausage and Lentil Bolognese