WANT LOW CARB PASTA? TRY THESE ZUCCHINI NOODLES.

OK let’s be real for a second. We all crave pasta. Carbs, carbs, carbs. That is one of the hardest parts of dieting or eating healthy. No pasta, no pizza, yada yada. (Don’t worry I’ve got an amazing cauliflower pizza substitute coming for you soon too) What if I told you that you could enjoy those pasta feelz but eat healthy the entire time? Gimme dat zucchini.

Spiralizers have 100% upped my cooking game. I just look for things to spiralize pretty much nowadays. Zucchini is perfectly acceptable as a substitute of pasta. You can eat it nearly raw if you want that crunchy taste or saute for a softer comparison to noodles. I’ve gotten a few requests from my Instagram photo I posted to share this recipe of the ever so popular zoodles. I tweak this often but the recent version I made was absolutely delicious so I’m gonna share it.

Here we go…

 

Lemon & Garlic Chicken:

4 organic chicken breasts

1 Tbsp coconut oil

Flavor God Lemon & Garlic Seasoning (Lemon pepper and garlic powder would also work)

1 Tbsp Garlic

1 lemon, squeezed

 

Turn stove top on medium heat. Put oil and garlic in a pan. Season chicken with the seasoning on both sides, completely covering. Put chicken in pan, sautéing for 10-12 minutes and turning halfway between, squeezing the juice of the lemon on the chicken. Remove from stove eye and let cool. When cooled down, cut into bite size pieces.

 

“Zoodles Pasta” Ingredients:

6 medium zucchinis

1 bag of spinach

1 container of grape tomatoes

1 Tbsp olive oil

1 Tsbp minced garlic

1 Tbsp basil

Himalayan pink salt and black pepper to season

1/2-1 Cup of chopped scallions

1/2 Cup of goat cheese crumbles

2.25 oz can of black olives, drained

1 Tbsp capers

 

Serves 4.

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Saute the tomatoes, spinach, garlic and olive oil on medium heat. While that is sautéing, pull out your spiralizer and get to work on those zucchinis. This is mine. (Here is one for less) Cut off the jagged ends and place the cut tip on the blade and the rounded end on the prongs then use those muscles to turn, turn, turn baby. You will get the most beautiful noodles. But seriously, they really are so pretty. Then I add the zoodles. (I really just like saying that word hehe). Saute to your liking. I personally like them a bit softer. After you cook all that goodness, drain the existing water left in the pan the best you can.

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Toss the zoodles, spinach and tomatoes with the chicken, black olives, basil, and goat cheese. Then I top it with a dusting of scallions, capers and salt & pepper. Then serve… Viola!

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It’s so yummy. This is one of the many variations I create with zucchini noodles and I will share some more recipes if you guys like this one. It is so light and refreshing but fulfills that “pasta” craving. I hope you folks LOVEEEEE it! Let me know if you whip it up and how it turns out. Also feel free to tweak it however you see fit. I always do that with every recipe. You might always want more or less of something.

ENJOY!

 

Xo,

Ashley

 

 

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