Fresh and Light Zucchini Pasta

This amazing recipe is Paleo, carb-free and packed with protein! It tastes so light and delicious you will think of it as your new comfort food. This zucchini noodle aglio e olio will change the way you think about pasta forever. Brought to you by POPSUGAR Girl’s Guide, there is no excuse not to make a big bowl of this pasta the next time you’re craving a little Italian classic.

Ingredients

  •  1 /2 tsp coconut oil
  • Pinch of salt
  • 1tbs almond flour
  • 4 zucchinis
  • 2tbsp extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 /2 tsp red pepper flakes
  • 1tbs parsley, minced
  • Black pepper, to taste

Step 1: peel zucchini

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Using a julienne peeler peel your zucchini like you would any other vegetables. You will be using the outside peel only for this dish, so once you get to the seeds of the zucchini, STOP and begin with the next zucchini.

Step 2: prepare the skillet

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Into a medium skillet at medium high heat melt the coconut oil.

Step 3: add the flour

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As soon as the coconut oil has melted down in the skillet, add the almond flour and salt. Give it a stir until nice and golden brown. This will have a breadcrumb like texture and will be used to coat the zucchini.

 

Step 4: sautee zucchini noodles

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In the same skillet, add in the olive oil, minced garlic and red pepper flakes, give it a quick stir. Now go ahead and add the zucchini noodles to the skillet. (2:00) You don’t want to be cooking the pasta too long, the idea is just to coat them in the sauce and warm them up nicely.

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Step 5: add parsley, salt and pepper

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Turn off the heat for your skillet and add in the fresh parsley, salt and pepper. Toss it up and give a small taste to see if you would like more salt or pepper.

 

Step 6: prepare to serve

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In a bowl place your zucchini noodles and right before serving garnish with the almond flour breadcrumbs.

This pasta dish looks absolutely amazing, tastes so light and refreshing and it’s a comfort food that makes you just feel better.

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