Recipes: Pesto Spaghettini
0 grains, still all the goodness.
Today we’re cooking pesto spaghettini, a grain-free pasta alternative that tastes just as good as noodle pasta. It’s topped with an over easy egg that adds protein and flavor to the zucchini noodles.
This dish is low in carbs and fats, making it a nutritious breakfast meal, lunch, or snack. Meal prep a few of these ahead of time so you always have a serving at the ready if you get hungry!
Satisfy those pasta cravings with this low-carb zucchini dish!
Ingredients
- 1 green zucchini
- 1 teaspoon of olive oil
- 1 tablespoon of pesto balsamic dressing
- 2 eggs
- 1 teaspoon of fresh parsley, minced
Instructions
- Use a vegetable peeler to remove all of the green skin from the zucchini. Cut in half, widthwise, and run through a spiral slicer to create long, thin noodles.
- Place a small skillet over medium-low heat. Add in the olive oil and zucchini noodles, then stir gently until warmed. Add the dressing and continue to gently cook on medium-low until fully warmed and tender. Don’t cook for too long, or the noodles will begin to mush! Place the noodles on two serving plates.
- Lightly spray the pan with a little more olive oil. Crack the eggs into ramekins and carefully transfer them into the heated skillet. Cook, without disturbing, until the whites are fully set and the yolk is tender. Place on top of one serving of noodles, then repeat with the second egg. Garnish with minced parsley and serve immediately. Enjoy!
Nutritional Facts
Servings: 1
Calories: 99
Fat: 6g
Sodium: 72mg
Carbohydrates: 3g
Fiber: 2g
Protein: 7g
Sugar: 2g
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Warm Bacon Spinach Salad🥗⠀
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What's better than bacon? Implementing bacon in a warm, fresh, healthy salad is!🥓⠀
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Prep time: 20 mins⠀
Cook time: 35 mins⠀
Total time: 55 mins⠀
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For the Warm Bacon Dressing:⠀
4 bacon strips⠀
3 tablespoons bacon fat⠀
3 tablespoons apple cider vinegar⠀
2 teaspoons raw honey⠀
1 tablespoon dijon mustard⠀
1/8 teaspoon sea salt⠀
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For the Salad⠀
4 eggs⠀
8 white mushrooms, sliced⠀
1 red onion, sliced⠀
8 radishes, sliced thin⠀
6 cups baby spinach, chopped⠀
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Directions:⠀
In a large skillet over medium heat, cook bacon until crispy. Chop into 1/2 inch strips and save all bacon fat from skillet⠀
Combine all of the dressing ingredients in a small saucepan. Place over low heat for about 4 minutes⠀
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Heat water to boiling in a pot with a steamer. Place the eggs on top of the steamer, cover, and steam for 12 minutes. Immediately plunge the eggs into a bowl of ice water. Once they’re cool enough to handle, roll the eggs on the counter to quickly and painlessly peel. Separate the egg whites from the yolks. Dice the egg whites and yolks separately and set aside.⠀
Place 1 Tablespoon of bacon fat into each of 2 medium sized skillets over medium-high heat. In one skillet sauté the sliced mushrooms until soft – about 8 minutes. In the other skillet sauté the sliced red onion until tender – about 12 minutes.⠀
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Arrange the salad with a bed of chopped spinach, and a line of each: sautéed mushrooms, diced egg whites, sliced radish, chopped egg yolk, and sautéed red onion. Serve with the warm bacon dressing. Enjoy!⠀
