Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

Ingredients:
3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil
salt
pepper

Directions:
After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

One Pot Wonder

Tonight I tested out a way of cooking pasta that I had never thought of before and I guarantee I will never be using sauce out of a jar again.  This recipe is simple, quick, and best of all full of fresh flavor.  Give it a try and you will never cook pasta with water and jarred sauce again.

Low Carb Pasta with Spinach and Herbs:

Ingredients:
1 box Dreamfield's Spaghetti Noodles
4 cups vegetable broth
1 package frozen spinach
1 28 oz. can of diced tomatoes
2 tbsp. olive oil
4 cloves garlic, minced
1/2 onion, finely chopped
1 container mushrooms
1/2 tbsp. dried basil
1/2 tbsp. dried oregano
1/2 tbsp. Italian seasoning
1/2 tbsp. garlic salt
1/2 tsp. red pepper flakes
black pepper
Grated Parmesan and Romano Cheese

Directions:
Add the vegetable broth to a soup pot and break the pasta in halves, adding to the pot.  Add the tomatoes, olive oil, spinach, onion, garlic, and all herbs to the pot.  Make sure all ingredients are submerged in the liquid.  Place the lid on top of the pot and bring to a rolling boil.  Remove the lid and reduce to medium heat.  Cook for 20 minutes, or until most of the liquid is absorbed.  Stir the pot frequently to prevent the pasta from sticking to the bottom of the pot.  Sprinkle with Parmesan and Romano and serve warm.

Low Carb Pasta with Spinach and Herbs

Spinach Ricotta Mock Lasagna with Gluten Free Penne

I had yet to cook with gluten free pasta until tonight.  I used to cook with Dreamfield's due to low carbs, but it is loaded with gluten, so I now have to limit our pasta dishes when it comes to pasta.  Unfortunately, the gluten free variety has more carbs than I typically prefer to consume.  Otherwise, this recipe is terrific.

Spinach Ricotta Mock Lasagna with Gluten Free Penne

 

 Ingredients:

12 ounces gluten free penne

1 cup ricotta cheese

1 cup Italian blend shredded cheese

1 egg

1 clove garlic, minced

10 oz. package frozen chopped spinach, thawed and drained

1/4 tsp. nutmeg

1/2 tsp. dried basil

1/4 tsp. chili powder

Salt and pepper

3 cups your favorite marinara

Directions:

Preheat the oven to 350 degrees.  Grease a 9 x 13 inch baking dish and set aside.  Cook the pasta according to package instructions.  In a mixing bowl, combine ricotta, cheese, and egg.  Stir until smooth.  Then add garlic, spinach, nutmeg, basil, chili powder, salt and pepper.  Put half the pasta into the baking dish and top with half of the marinara.  Spoon the spinach ricotta mixture on top of the sauce in an even layer.  Cover with remaining pasta and marinara.  Top with cheese.  Cover with foil and bake for 25 minutes.  Remove the foil and bake for 10 more minutes.

Lemon Spinach and Shrimp Florentine with Baked Cheesy Cherry Tomatoes

These two recipes compliment one another so well that they can share a post.  I used Dreamfield's Pasta and highly recommend it if you have never tried their line of products.  Dreamfield's only has 5 digestible carbs per serving.  It is a great option for those on low carb diets or diabetics and tastes terrific.  Any pasta can be substituted in this recipe though.

Lemon Spinach and Shrimp Florentine

Ingredients:
8 ounces of angel hair pasta
2 tbsp. butter
1 lb. shrimp, peeled and deveined
1 tbsp. garlic, minced
1 tsp. crushed red pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 package spinach

Directions:
1.)  Cook the pasta according to the package instructions. Drain well, set, aside, and keep warm.

2.)  In a large skillet, melt the butter. Then add the shrimp, garlic, and crushed red pepper. Cook for about 5 minutes or until the shrimp are cooked through. Add the cooked pasta, lemon juice, salt, pepper, and spinach. Cook until the spinach begins to wilt. Stir well to combine all the ingredients and serve immediately. This recipe serves 4 people.

Baked Cheesy Cherry Tomatoes with Herbs

Ingredients:
1 container cherry tomatoes, halved
1 tbsp. olive oil
Salt and pepper
½ cup Parmesan cheese, shredded
1 tsp. thyme
1 tsp. oregano
1 tsp. basil

Directions:
1.)  Chop the tomatoes into halves and arrange them on a baking sheet. Drizzle with the olive oil and salt and pepper the tomatoes to your liking.

2.)  Sprinkle the Parmesan cheese on top then with the thyme, oregano, and basil.

3.)  Bake in a 350 degree oven for about 10 minutes.