Sure! Here’s a recipe for an Italian keto pasta marinara:
Ingredients:
– 1 medium-sized zucchini
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 can (14 ounces) diced tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh basil leaves, for garnish (optional)
– Grated Parmesan cheese, for garnish (optional)
Instructions:
1. Using a spiralizer or a vegetable peeler, cut the zucchini into long, thin strips resembling spaghetti noodles. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced tomatoes (with their juice) to the skillet. Stir in the dried basil, dried oregano, salt, and black pepper. Allow the sauce to simmer for about 10-15 minutes to let the flavors meld together and the sauce to thicken slightly.
4. In a separate non-stick skillet, add the zucchini noodles and cook over medium heat for about 2-3 minutes until they are slightly softened. Be careful not to overcook them, as they can become mushy.
5. Once the zucchini noodles are cooked, drain any excess liquid from the skillet.
6. Transfer the zucchini noodles to serving plates or bowls. Top with the marinara sauce and toss gently to coat the noodles evenly.
7. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
8. Serve the Italian keto pasta marinara immediately while hot.
Note: Feel free to customize this recipe by adding cooked protein like grilled chicken or shrimp, or by incorporating other low-carb vegetables such as bell peppers or mushrooms.
Enjoy your Italian keto pasta marinara!
