One Pan Creamy Provencal Zoodles (gluten free, tree nut free, egg free, keto, low carb.)
5.37 net carbs per serving.
This creamy vegetarian main dish is made in one large skillet. If you aren't vegetarian try adding shrimp, clams or Italian sausage for extra protein.
1/4 cup extra virgin olive oil (high quality) 1/2 lg. green bell pepper, diced 1 lg garlic clove, thinly sliced into slivers 1-1/2 lg. zucchini, sprialized 5 oz. grape tomatoes, cut in half lengthwise 2/3 cup full fat ricotta cheese 2 tbsp. red wine vinegar 1/4 tsp. crushed red pepper flakes or to taste Unrefined sea salt and freshly ground black pepper, to taste 2 cups baby arugula 1/2 cup chopped fresh basil Shredded Parmesan cheese (optional)
1. Place the olive oil, bell pepper and garlic in a large skillet over low heat, You don't want the bell pepper or garlic to brown. You are just warming the oil and letting garlic infuse into it, and the bell pepper to soften slightly.
2. Increase heat to medium-low, stir in the zucchini; cook gently, stirring until just beginning to soften. Do not overcook. Stir in the tomatoes, ricotta, red wine vinegar, crushed red pepper flakes and salt and pepper to taste; heat through. Stir in the arugula, just until wilted. Adjust seasonings.* Sprinkle with basil; serve immediately. Serve with Parmesan cheese, if desired.
*If pasta is too dry, stir in a few tablespoons water.
Nutrition Facts Serving size: 1/4 of a recipe (9 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving Calories 223.9 Calories From Fat (76%) 170.62 Total Fat 19.35g Saturated Fat 5.39g Cholesterol 20.92mg Sodium 48.67mg Potassium 453.67mg Total Carbohydrates 7.19g Fiber 1.82g Sugar 4.16g Protein 6.74g