I have a small kitchen — actually, it’s really, really tiny. And because countertop and cabinet real estate is at a premium in my home, I don’t have room to spare for just any gadget or piece of equipment. I have to be picky. That said, a spiralizer is one of my favorite go-to kitchen tools, and it’s more than earned a home in my kitchen.

If you’ve never heard of it, a spiralizer quickly and easily turns your favorite vegetables and fruits into noodles and other spiral cuts. Whether you’re eating low-carb or gluten-free, or simply trying to keep your calories to a minimum (it seems my partner and I are always on some sort of diet), a spiralizer is a fun — and colorful — way to turn all sorts of produce into healthful “pasta" alternatives.

This chilled zucchini “pasta” is one of my favorite go-to dishes. It’s fresh, full of bright flavors, and it comes together in minutes. Use the spiralizer to cut the zucchini into long strands, or opt for another attachment to create ribbons or other shapes. The recipe is vegetarian, but would work well served with chopped chicken breast or flaked fish.

The spiralizer I use is from Paderno World Cuisine (pictured below), and comes with 6 attachments for a variety of spiralizing options. It comes with suction cups to mount the spiralizer securely to your countertop when using. You can find it on Amazon for under $27.

CHILLED ZUCCHINI “PASTA”

30 minutes. Serves 4 to 6

1/3 cup sherry vinegar, more to taste

3 tablespoons best quality olive oil, more to taste

1 teaspoon minced garlic

1/2 teaspoon salt, or to taste

Freshly ground black pepper

1/2 small red onion, very thinly sliced lengthwise

2 pounds zucchini (about 6 small or 3 to 4 medium)

4 plum tomatoes, seeded and diced into 1/4-inch pieces

10 large basil leaves, thinly sliced crosswise

2/3 cup toasted pine nuts

Shaved or grated Parmigiano-Reggiano, for garnish

1. In a large glass or other non-reactive bowl, whisk together the vinegar, oil, garlic, salt and several grinds of pepper. Add the onion, tossing well to coat completely. Set aside to give the onion time to quickly marinate while you prepare the zucchini.

2. Spiralize the zucchini using the shredder blade. Cut the zucchini strands into manageable lengths. Toss the zucchini with the onion mixture, coating everything evenly with the dressing, then stir in the tomatoes.

3. Just before serving, stir in the basil and pine nuts. Serve the “pasta” garnished with the Parmigiano-Reggiano. The dish will keep, covered and refrigerated, up to 2 days.

Note: From Noelle Carter.