Low Carb Zucchini Pasta with Crunchy Almond Topping
How to Make It
Step 1
Heat a tablespoon of olive oil in a skillet over a low/medium heat. Thinly slice the onion. Add the onion to the skillet and cook for a minute to soften. Add the ground almonds and flaked almonds to the skillet with a pinch of salt and pepper. Cook gently for 4-5 minutes or until the almonds are lightly browned and toasted and the onions are crisp at the edges.
Step 2
Add the grated Parmesan to the skillet. Stir well to combine. Transfer to a bowl and set aside until ready to serve.
Step 3
Crush the garlic. Heat a tablespoon of olive oil in a medium saucepan and add the garlic. Sweat gently for a minute until tender and fragrant. Add the zucchini, salt, pepper and lemon zest. Stir well to combine and cook for just a few minutes until the zucchini is just tender. Do not overcook, or the zucchini will become too soft.
Step 4
Roughly chop the olives and basil. Add the olives and basil to the saucepan. Stir through the zucchini spaghetti to combine.
Step 5
Divide the spaghetti between two serving bowls and drizzle over the remaining tablespoon of olive oil. Crumble the toasted almonds, onion, and Parmesan mixture over the pasta. Serve hot.
Ingredients
- Pitted Greek Kalamata Olives – 10 olives
- Extra virgin olive oil – 3 tbsp
- Basil – 2 tbsp
- Almonds, raw – 2 tbsp, ground
- Parmesan cheese, dry (grated) – 2 tbsp, grated
- Almonds, raw – 2 tbsp, ground
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Red onion – 0.25 small
- Salt, sea salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Organic Zucchini Noodles – 3 cup