Easy Low FODMAP Keto Creamy Pasta Al Limone
How to Make It
Step 1
Spiralize the zucchini and set it aside. If you don’t have a spiralizer, you can make 3 cuts with a sharp knife lengthways into the zucchini and use a potato peeler in sweeping motions along the zucchini to make ribbon noodles. Add the miracle noodles and rinse well under cold running water. Set aside to drain.
Step 2
Grate the lemon zest on the small edge of a box grater. Juice the lemon to yield approx 4 tablespoons. Whisk the lemon zest, lemon juice and eggs together in a medium bowl or jug.
Step 3
Add the unsalted butter, garlic infused oil and miso paste to a large saucepan. Melt over medium heat and use a whisk to combine until smooth. In a slow steady stream, pour in the lemon-egg mixture while whisking continuously. Keep whisking until the mixture thickens to a creamy texture, about 3-5 minutes. Remove from heat and keep whisking a couple minutes away from the heat to cool slightly. Grind in some black pepper.
Step 4
Grate the parmesan and set aside. When ready to serve, mix the grated parmesan through the sauce. Drop in the zucchini noodles, carrot noodles or konjac noodles and coat with the sauce. Place over medium heat and simmer for a couple minutes, just enough to warm through but still retaining some crunch. Any longer and the zucchini may turn mushy. Divide the noodles between 2 plates. Pour any remaining sauce over the noodles. Garnish with fresh parsley, chili pepper flakes, a good grind of black pepper, and more parmesan, if desired.
Ingredients
- Butter, unsalted – 2 tbsp
- Miso Paste – 1 tsp
- Raw egg – 2 medium
- Lemon Peel Or Zest Raw – 1 tbsp
- Grated Parmesan Cheese – 0.25 cup
- Zucchini, cooked from fresh – 200 g
- Crushed Red Pepper Flakes – 1 tsp
- Parsley Fresh Or Raw Herb – 4 tbsp
- Ziti – 170 g