Keto Anchovy And Caper Spaghetti
⏱ Prep: 5 min🍳 Cook: 9 min✅ Ready: 14 min
149
Calories
5.1g
Net Carbs
6.1g
Protein
11.3g
Fat
⏱ Prep: 5 min🔥 Cook: 9 min⏰ Ready: 14 min
How to Make It
Step 1
Slice the ends off the zucchini and peel off the outer skin – discard. Peel the zucchini into long ribbons and set aside.
Step 2
Add the walnuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.
Step 3
Roughly chop the tomato and crush the garlic. Heat the olive oil in a skillet over a medium heat. Add the chopped tomato, garlic, anchovies, capers and lemon zest to the skillet and sweat for 3-4 minutes until tender and the anchovies have melted.
Step 4
Add the zucchini and spinach to the pan. Stir well and cook for 2-3 minutes until the zucchini is just tender and the spinach is wilted.
Step 5
Crumble over the toasted walnuts to serve.
Ingredients
- Anchovy Canned – 4 anchovies
- Spinach – 2 cup
- Walnuts – 1-½ tablespoon, halves
- Zucchini – 1 large
- Garlic – 1 clove
- Capers – 1 teaspoon, whole pieces
- Olive Oil – 1 tablespoon
- Tomato – 1 medium – 2 3/5″ diameter
- Lemon Peel Or Zest Raw – 1 tsp