Pasta Primavera
3.3g
Net Carbs
3.6g
Protein
8.4g
Fat
1.7g
Fiber
103
Calories
Ingredients:
- 2 medium Zucchinis
- 2 cloves Garlic
- 1 cup Cherry Tomato
- 28 ounces Shirataki Noodles, konjac yam
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Asparagus
- 2 tablespoons chopped Chives
- 6 teaspoons Lemon Zest
- 8 tablespoons Parmesan Cheese, grated
- 4 whole each Mushroom Pieces and Stems
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
Directions:
- You will need about 4 packages of shirataki noodles. Don't use the tofu shirataki (it will add more NC to the recipe if you do). Drain noodles from packaging and then place pasta into boiling water for 5 minutes, drain again and return to pot. Set aside.
- Heat oil in a large skillet over medium-high heat. Smach the garlic with the handle of a knife and add to pan, tilting pan to keep garlic submerged in oil. Poach garlic until it just begins to brown, about 2 minutes. Remove and discard garlic.
- Slice mushrooms, dice the zucchini (or cut into rounds), dice asparagus into 1 inch pieces, and small dice the red pepper. Set aside in separate piles.
- Add mushrooms to pan, and cook until beginning to soften, about 2 minutes.
- Add zucchini, toss in oil to coat, and season to taste with salt and freshly ground black pepper. Cook until beginning to soften, 2 minutes.
- Add asparagus and bell pepper; cook, tossing, until asparagus is bright green and pepper is beginning to soften, about 3 minutes.
- Add tomatoes and toss gently.
- Remove skillet from heat, and add vegetables to pot with pasta.
- Toss with chives, lemon zest and Parmesan. Season with additional salt and black pepper to taste. Serve warm. Add diced chicken or shrimp for additional protein if serving as a main course.
