Garlicky Zucchini Noodles with Prosciutto & Apple

Garlicky Zucchini Noodles with Prosciutto & Apple
These zucchini noodles with prosciutto & apple are unbelievably good. So good you will have a hard time sticking to eating only a sensible portion. They’re also a great-tasting, low carb sub for regular pasta.
Source:
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 2 medium zucchinis (about each), trimmed and cut into long thin strands ( See note)
  • 3 tablespoons walnut oil or olive oil
  • 6 cloves garlic, minced
  • ½ cup walnut pieces toasted.
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 4 thin slices prosciutto chopped
  • 1 apple, cored and thinly sliced.
  • 2 ounces Greek Feta cheese crumbled
Directions
  1. Toast walnut pieces in large skillet sprayed with cooking oil until toasted about 2 to 3 minutes. Set aside.
  2. Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and stir for about 4 minutes or until tender crisp. Transfer to a serving bowl and keep warm.
  3. Drain any liquid in skillet and add remaining oil to skillet. Add prosciutto and cook for 2-3 minutes or until browned and crisp. Add to zucchini.
  4. Add apple to skillet and sauté for about 2 minutes until just tender soft. Add to Zucchini mixture. Add toasted walnut pieces, salt and crushed red pepper; Toss to combine. Top with Greek Feta cheese.
Notes
Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp

Zucchini Noodles with Lemon-Garlic Spicy Shrimp
Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice. An Easy, Low Carb, gluten free paleo friendly dish that takes less than 20 minutes to make.
Serves: 1
Cook time: 
Total time: 
Ingredients
  • 1 ½ teaspoons olive oil
  • Pinch crushed red pepper flakes
  • 4 oz. peeled and deveined shrimp
  • 2 cloves garlic, sliced thin and divided
  • 1 medium zucchini, spiraled
  • Pinch salt and fresh black pepper
  • ¼ lemon
  • ¼ cup halved grape tomatoes
Directions
  1. Heat a medium non-stick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
  2. Add the remaining ½ teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1½ minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.
Notes
Weight Watchers Points old points 5 Points + 6
Nutrition Information
Serving size: 1 Calories: 207 Fat: 8.4 Saturated fat: 1.1 g Carbohydrates: 9.6 g Sugar: 3.6 g Sodium: 443 mg Fiber: 2.6 g Protein: 26.1 Cholesterol: 181 mg

 

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