Pasta

Spring Veggie Low-Calories Paleo Pasta

Each main meal should contain a base, this base represents the pillar on which the rest of the dishes on the table lean on, under this menu several names fall such as rice which is the most famous, bread, soup, but my favorite is pasta.

Macaroni, the classic name for pasta, is one of the easiest and fastest meals in terms of preparation, which at the same time is sufficient to satisfy your hunger, therefore it is considered the primary source of food for those who do not have enough time in their daily lives and want something quick to eat, also these days have witnessed a widespread of quickly prepared canned pasta so you only need to pour some hot water and then eat!

In this meal, Spring Veggie Paleo Pasta, zucchini and squash add a somewhat unique flavor, making it more vegetarian, so to speak, the experience of this dish was exceptional and very different from the other types of pasta that I have tried, and despite its simplicity, it indicates creativity in the art of cooking.

Adding a component to enhance a simple dish is undoubtedly an art that not everyone can do.

Spring Veggie Low-Calories Paleo Pasta

In this meal, Spring Veggie Paleo Pasta, zucchini and squash add a somewhat unique flavor, making it more vegetarian.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Side Dish
Cuisine: French
Keyword: paleo, pasta, spring, veggie
Servings: 2 people
Calories: 78kcal

Ingredients

  • 2 organic zucchini
  • 1 organic yellow squash
  • 1 bunch asparagus chopped
  • 1/2 cup cherry tomatoes halved
  • 1 or 2 green onion diced
  • 2 tablespoons fresh basil chopped
  • 1 1/2 tablespoons Kerry Gold Garlic Herb Butter or olive oil
  • sea salt and fresh ground pepper to taste

Instructions

  • Begin my cutting off the ends of the zucchinis and washing them. Using a vegetable peeler, peel one section at a time for 4 ribbons, then rotate and continue. Continue to rotate and peel until you hit the core of seeds, then stop. Save the core to dice up in another recipe. Do this for both zucchinis and the yellow squash, you should be lefts with a large bowl of ribbon pastas, depending on the size of your squashes.
  • In a pan over medium- low heat add 1 tablespoon butter and allow to melt. Dump in your ribbons (you may need to do this in batches depending on how many ribbons you have and the size of your pan. Just don’t over crowd it). Stir constantly with a spoon and allow the ribbons to cook through and wilt a little. Since they are so thin it should only take 1-2 minutes, you don’t want them overcooked.
  • In a separate skillet, heat over medium heat, melt 1/2 tablespoon butter (or olive oil) and add tomatoes and asparagus until cooked and tender. Add diced green onion and basil in the last 30 seconds of cooking veggies and season with salt and pepper to taste.
  • Place squash ribbon “pasta” in a bowl and top with veggie mixture sprinkle additional basil and green onion and serve.

Notes

Makes about 2 to 4 servings

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