Puttanesca with Zoodles

Puttanesca with Zoodles

If you think you miss your pasta recipes when following a low-carb lifestyle, you will be pleasently surprised when you try out this great recipe. Zucchini (or Courgette) is one of the staples in a low-card diet, and a great substitute to pasta. I actually even prefer zucchini to pasta as it can give more texture and great colour to your recipe! Puttanesca is one the simplest recipes but one of my favourites. You can make it in no time and the result will make you never miss pasta again. Give it a try!

The Staple Zucchini

Zucchini is truly an amazing ingredient. It is low-carb and can be used is so many recipes. Fried, boiled or even stuffed.

100grs of Squash contain plenty of vitamins and minerals so feel free to use it in your meals in moderate amounts.

 

  • Calories: 50
  • Carbs:  5 grams
  • Protein: 1 grams
  • Fiber:  2 grams
  • Calcium: 50mg
  • Potassium: 250mg 
including Manganese, B6, Copper, Vitamin-A
 
  • Servings :1 dish
  • Time for preparation: 20 minutes

Ingredients

  • 1 Zucchini (peeled)
  • 1 Onion (thinly sliced)
  • 2 Garlic cloves (thinly sliced)
  • 3 tsp capers
  • 5 anchovies
  • 2-3 freshly grated Tomatoes (or 200ml of tomato sauce with no additives)
  • Olives (as many as you like, without the stones)
  • Thymian
  • Salt, Pepper, Butter
  • Cheese (Feta)
  • Parsley
 

Preparation

  1. In a moderate heated pan place the anchovies and onion and cook for a couple of minutes. 
  2. Add the olives and capers and garlic and cook for another 1-2 minutes. You don’t want the garlic to burn!
  3. Optionally at this point you can add some red wine until the alchohol evaporates.
  4. Add the tomato sauce together with salt, pepper, thymian and let it simmer.
  5. At this point you have a few minutes to peel the zucchini. Take a normal peeler and peel 1-2 time on one of the long sides. Turn it on the other side so the zucchini is stable and peel it half-way until the seeds. Turn around and peel it again until the seeds. 
  6. Place in a pan the zucchini, with the parsley. Cook it for no more than 1 minute in medium heat as the zucchini will release water and ruin your sauce. 
  7. Close the heat and add some butter and feta. The butter will give a nice creamy texture to the sauce as well as a shinny colour.
  8. Serve with some extra olives and parsley on the top.
 

Enjoy!!!

 

Tips

 

  • You need to ensure that you dont overcook the zucchini and make your sauce watery.
  • If you dont have anchovies you can still make a great sauce by using olive oil instead.
  • Use any spices you like such as oregano or basilicum.