Roasted Pepper & Zucchini Pasta
This fresh low carb "pasta" dish is so satisfying, you won't even miss the noodles.
Equipment
- Oven
- Frying Pan
- Sheet Pan
Ingredients
- 2 Zucchini's
- 2 tablespoon Extra Virgin Olive Oil
- 2-3 Bell Peppers
- 2 Basil Leaves
- 1-2 tablespoon Garlic minced
- 1 ½ teaspoon Italian Seasoning
- 1 ½ cup Marinara Sauce
- 1 ½ tablespoon Nutritional Yeast
- Salt and Pepper
- 1 Onion diced
Instructions
- Cut ends off Zucchini and then slice vegetable until you get ½” flat piece and then you will salt them generously and let them sit for 30 minutes.
- Coat bell peppers generously with Olive Oil and place in oven on a sheet pan at 425℉ for 25 minutes (or until you see a char on peppers).
- After peppers are done cooking place them in a bowl or put them in Ziplock bag for 15 minutes to sweat them. Then, peel away the charred skin and dice up the peppers.
- Remove water and salt from Zucchini and wipe away excess salt with a paper towel. Cut into strips of pasta (AKA Zucchini).
- Slice your onion and sauté over medium heat until they are translucent. Add in garlic, zucchini, Italian seasoning and cook for 3-4 minutes.
- Optional, warm marinara sauce up in a separate pot
- Season with salt and pepper to taste then add in the Nutritional Yeast. Add in your marinara sauce and cook to incorporate. Top with basil and serve.
Nutrition
Calories: 285kcalCarbohydrates: 33gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 895mgPotassium: 1537mgFiber: 10gSugar: 19gVitamin A: 4962IUVitamin C: 206mgCalcium: 110mgIron: 4mg
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