Low Carb Pasta with Frozen Spinach
How to Make It
Step 1
Thinly slice two small cloves of garlic. Heat a tablespoon of the olive oil in a large saucepan over a low heat. Add the garlic and sweat gently until tender and fragrant. Then, add the thawed chopped spinach and stir to combine. Heat the spinach through.
Step 2
Add the chili flakes and lemon zest to the saucepan. Add the zucchini noodles and stir well to combine. Cook over a medium heat for just a few minutes. The zucchini should be hot through and tender. Do not overcook as the zucchini will release too much liquid and become soft.
Step 3
Divide the cooked spaghetti between two serving bowls. Drizzle each bowl with a half tablespoon of the remaining olive oil. Scatter over the parmesan shavings and pine nuts. Serve hot, adding extra chili flakes if desired.
Ingredients
- Organic Zucchini Noodles – 4 cup
- Extra virgin olive oil – 2 tablespoon
- Garlic – 2 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Shaved Grana Padano Parmesan – 1 tbsp
- Pine nuts – 1 tablespoon, whole pieces
- Spinach Frozen Unprepared – 0.5 cup
- Hot chili pepper, dried, without seeds – 0.5 teaspoon