Low Carb & Gluten Free
I tried this recipe and was really happy about 2 things: 1) Unlike pasta products that do not contain gluten, this “pasta” isn’t as calorie dense so you can eat a lot more for the same amount of calories and it is still GLUTEN FREE. 2) It is also Diary Free and Casein Free. Bonus: It actually tasted better than I thought it was going to.
Here it is:
Zucchini Spaghetti (Gluten, Dairy, Casein Free & Low Carb)
Ingredients:
4 large zucchini
1 tbs olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp red pepper flakes (omit them if you do not want a little spiciness added)
1) cut into strands using a spiral slicer or mandolin so that the peieces resemble spagetti, set aside.
2) heat a medium sized skillet/pan over medium heat
3) add the olive oil
4) when oil is hot, add garlic, and sauté until it begins to brown (about 15 seconds).
5) turn heat to high & add zucchini spaghetti
6) stir fry for 1 minute. add salt and the pepper flakes. then serve.
Notes:
-do not cook the zuchini for too long or it will have a soggy texture, all it needs is about a minute
-you could top the zuchini with your favouite pasta sauce or simply add some fresh herbs like basil and oregano
