Here is another low carb recipe for the new year. This is my first experiment with vegetable “pasta,” and I am completely sold.
I received a vegetable spiralizer for Christmas, and I have been waiting impatiently to use it. We are almost finished setting up our new apartment, and it felt like time to break it out.
I am amazed how well zucchini noodles mimic the experience of eating spaghetti. This sauce has tons of flavor, and if you’re not into the low carb trend, try mopping it up with some warm crusty bread. I highly recommend topping this with grated Parmesan.
I followed this recipe, but omitted the anchovies (I forgot to pick them up at the store) and dried oregano. The finished product is simple, but delicious.
3 small zucchini, spiralized
3 carrots, spiralized
1 tablespoon olive oil
1 can chopped tomatoes
1 clove garlic, minced
1 tablespoon capers
10 kalamata olives, pitted and quartered
red pepper flakes, salt, and freshly ground black pepper to taste
1/2 pound shrimp
1/2 cup parsley, chopped
1. Heat olive oil in a large sautee pan over medium heat. Add tomatoes and garlic and bring to a simmer. Add the shrimp, capers, and olives and cook until sauce is thickened and shrimp are cooked through, about 5 minutes.
2. Add the zucchini and carrot noodles to the pan, stir to mix in sauce. Season with salt, pepper, and red pepper flakes.
3. Divide the ‘pasta’ between two bowls and top with parsley and grated parmesan. Serve with warm crusty bread.