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Zoodles Alla Puttanesca

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Ingredients

Adjust Servings:
2 big Zucchini
2 crashed Garlic Cloves
4-6 cut Kalamata Olives
1 TBSP washed Capers
2-3 fillets Anchovies
4-5 ripe Cherry Tomatoes
1 Red Chili
3 TBSP Extra-Virgin Olive Oil
grated Parmesan Reggiano

Nutritional information

410
Calories
30.8g
Fat
7g
Saturated Fat
41mg
Cholesterol
1468mg
Sodium
20.5g
Carbohydrate
6.4g
Dietary Fiber
11.6g
Sugars
20.1g
Protein
327mg
Calcium
3mg
Iron
1423mg
Potassium

Zoodles Alla Puttanesca

This Zoodles Alla Puttanesca is a great idea for a warm salad

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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This Zoodles Alla Puttanesca is a great idea for a warm salad that makes a completely low carb meal dish. It’s a wonderful way to add up on veggies on your day to day routine. My kid really likes the zoodles, anything that looks like pasta works for him.

I call this Zoodles Alla Puttanesca a warm salad because basically, we mix here zucchini, ripe cherry tomatoes, garlic, capers, Kalamata olives, anchovies, and olive oil. I made this as a take off to the classic Meditteranean Italian dish Spaghetti alla puttanesca. If you’re looking for healthy pasta but not necessarily low car, try my gluten-free Puttanesca pasta.

Making this dish couldn’t be easier. I just use a spiraliser to make the spiral shape from the zucchini. I put aside the zucchini and crush garlic cloves, cut a few ripe cherry tomatoes and I’m ready to make the dish. To make the dish I heat olive oil in a large pan and add the garlic and anchovies. I stir until the anchovies completely melt into the oil.  Now i add all the remaining olives, capers, cherry tomatoes, chili pepper and let it cook on low heat for about 10 min.

To reduce the acidity i only use a few cherry tomatoes in this dish and not adding tomato paste.

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Steps

1
Done

1. Cut the zucchini in spiral shape
2. crash the garlic clove, cut the cherry tomatoes, and Kalamata
3. Wash the capers from the salt

2
Done

1. Heat a pan with olive oil
2. Add the anchovies and garlic and stir until the anchovies dissolve into the oil
3. Add the rest of the ingredients and cook on low heat for about 10 min
4. After 8 min of cooking, in a different pot heat some olive oil and add the zucchini. Cook for about 1 -1:30 min
5. Pour the content of the pan with the sauce on the zucchini grate some parmesan on top and serve hot

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