Tag Archives: Noodles

chicken, veggie & pesto pasta

CSC_0230 adjusted-chickem. veggie & pesto pasta

This hearty version of Pasta Primavera gets an extra dimension from the presence of pesto.

  • Prep time: 40 minutes
  • Serves: 4.
  • Calories: 511. Sodium: 314 mg. Dietary fiber: 8.5 g. Total fat: 23.1 g. Total carbs: 23.1 g. Protein: 52.9 g.

Ingredients:

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“PASTA”
4 large zucchinis
SAUCE
4 boneless, skinless chicken breasts  cut into 1-inch pieces
½ cup fresh Parmesan cheese, shredded
½ cup artichoke hearts, drained and quartered
6 ounces asparagus, trimmed and cut into ½-inch pieces
2/3 cup peas, fresh or frozen
1 large garlic clove, chopped
4 green onions, chopped
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/3 cup white wine
1/8 tsp salt
½ tsp lemon juice
½ tsp lemon zest
2 Tbsp. water
1/4 tsp. black pepper

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Instructions:

  1. Make “pasta” strands from zucchini using your Veggetti cutter.
  2. Boil “pasta” for 4-6 minutes or until soft. Drain, reserving the liquid, and set aside in a warm place.
  3. Combine the pine nuts, garlic, salt, and 1 Tbsp. oil in a food processor or blender and process until completely smooth.
  4. Add the chopped parsley, water, Parmesan cheese, and lemon zest to the mixture. Process until completely combined.
  5. Prepare the chicken:
  6. Using a large skillet, brown the chicken pieces in the remaining tablespoon of olive oil. This will take about 5 minutes over medium heat. Remove cooked meat from the pan and set it aside.
  7. Add the onion to the skillet and sauté over medium heat until the onion is translucent. Add the artichoke hearts and cook for another 3 minutes.
  8. Add the wine to the vegetable mixture and cook for 2-3 minutes more, stirring occasionally.
  9. Add the asparagus pieces and sauté until they are tender/crisp, about 2 minutes.
  10. Stir in the “pasta,” 1 ½ cups of the reserved pasta water, the pesto sauce, the chicken pieces, and the peas. Cook over medium heat until the peas are tender, about 2 minutes.
  11. Remove from heat and stir in the lemon juice before serving.

beef paprikash with squash noodles

CSC_0218 adjusted- beef paprikash with squash noodles

Also known as “beef goulash,” this recipe is often made with the addition of sour cream, but the real heart of the flavor is the interaction of meat and paprika, and this version of a comfort food classic (served on a bed of squash noodles) is totally Paleo-friendly.

  • Prep time: 3 hours.
  • Serves: 2.
  • Calories: 572. Sodium: 817 mg. Dietary fiber: 17.7 g. Total fat: 25.4 g. Total carbs: 53.0 g. Protein: 40.7 g.

Ingredients:

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“NOODLES”
4 cups thick-cut squash
½ lb. stew beef, cut into cubes
2 cups beef broth
2 Tbsp. olive oil
8 Roma tomatoes, seeded and diced
2 large yellow onions, diced
1 green bell pepper, seeded and diced
2 cups beef broth
2 large garlic cloves, minced
3 Tbsp. paprika (or to taste)
2 tsp. caraway seeds

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Instructions:

  1. Preheat oven to 350.
  2. Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
  3. Add the tomatoes and beef stock.
  4. Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork.
  5. Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
  6. Serve the paprikash over warmed “noodles.”

drunken noodles with chicken

CSC_0220 adjusted- drunken noodles with chicken

This traditional Thai recipe is usually made with rice noodles, but since broccoli is often added to the dish, using broccoli “noodles” works as a great substitute without changing the underlying flavors.

  • Prep time: 20 min.
  • Serves: 4.
  • Calories: 112. Sodium: 477 mg. Dietary fiber: 4.4 g. Total fat: 1.2 g. Total carbs: 21.6 g. Protein: 8.5 g.

Ingredients:

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“NOODLES”
4 cups of broccoli stalks
2 chicken breasts, cooked and shredded
2 dried red chilis, de-seeded and chopped finely (or to taste)
2 kaffir lime leaves, sliced very thinly
2 shallots, thinly sliced
4 cloves garlic, minced
1 1-inch piece of ginger, grated
4 ripe cherry tomatoes, halved
1 cup bok choy
2 cups bean sprouts
3-5 basil leaves, chopped
½ cup fresh cilantro, chopped
2 Tbsp. lime juice
1 Tbsp. brown sugar
1 Tbsp. rice vinegar (or white vinegar)
1 Tbsp. “fish sauce” (nam pla, available in most large supermarkets)
½ tsp. “yellow bean sauce” (available in Asian markets, substitute soy sauce if necessary)

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Instructions:

  1. Combine the lime juice, brown sugar, vinegar, and sauces to make the stir-fry sauce.
  2. Use your spiralizer to make “noodles” from the broccoli stalks.
  3. In a wok, heat a few tablespoons of vegetable oil and add the noodles and the rest of the ingredients except the tomatoes, bean sprouts and cilantro.
  4. If you don’t have any kaffir lime leaves (available at any Asian market), you can substitute a small bay leaf and about a tablespoon of lime zest in a pinch.
  5. Stir fry for two minutes, then add the tomatoes, bean sprouts, cilantro, and stir-fry sauce.
  6. Stir-fry until everything is heated through.
  7. If the dish seems too salty, add a little more lime juice. Garnish with additional cilantro.

pasta with roasted red peppers, walnuts & goat cheese

CSC_0391-cropped-Pasta Roasted Red Pepper Walnut Goat Cheese

This blend of flavors is Mediterranean to the max and a satisfying mixture of creamy and crunchy textures.

  • Prep Time: 15 m
  • Serves: 2–4
  • Calories: 278, Sodium: 199 mg, Dietary Fiber: 4.2 g, Total Fat: 21.2 g, Total Carbs: 14.1 g, Protein: 12.0 g
Ingredients:

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“PASTA”
2 large zucchinis
1 large carrot
SAUCE
3 oz. goat cheese, crumbled
2 roasted red peppers, drained and chopped
1/3 cup toasted, chopped walnuts
2 garlic cloves, sliced thinly
2 Tbsp. olive oil
2 Tbsp. tomato paste
1 Tbsp. fresh thyme, chopped
¼ onion (chopped)
½ tsp. red pepper flakes
½-1 cup water as necessary
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Instructions:
  1. Make “pasta” strands out of the zucchini and carrots with your Veggetti. Heat or cook as you prefer.
  2. Heat the olive oil in a large skillet. Sauté the onion and garlic until they are soft.
  3. Stir in the chopped red peppers and tomato paste. Cook for 2-4 minutes until the sauce has thickened.
  4. Pour the cooked mixture into a food processor or blender and process until smooth.
  5. Return the liquid to the skillet and add the thyme and red pepper flakes.
  6. Cook over medium heat for about a minute to blend flavors.
  7. Add the “pasta” to the liquid and stir until the sauce coats the pasta. If it’s too thick, add water, a little at a time, until the sauce is the consistency you want.
  8. Stir in the goat cheese and walnuts.
  9. Serve hot.

asian chicken & noodle salad

CSC_0231 adjusted - Asian Chicken Noodle

This cold noodle salad is a great choice for a summer luncheon or brunch; with a mixture of textures and tastes that is easy to customize.

Prep Time: 20 m
Serves: 4
Calories: 185, Sodium: 188 mg, Dietary Fiber: 2.7 g, Total Fat: 7.3 g, Total Carbs: 16.1 g, Protein: 16.2 g

Ingredients:

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“PASTA”
2 large zucchinis
SALAD
½ lb. skinless, boneless chicken breasts, cut in small pieces (
2 cups mixed salad greens
2 green onions, sliced thin
3 Tbsp. rice wine
1/3 cup low-calorie sesame-soy dressing
1 large garlic clove, minced
1 tsp. powdered ginger
1 Tbsp. canola oil
½ cup shredded carrot
1 Tbsp. toasted sesame seeds
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Instructions:
  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Combine the ginger, garlic, and rice wine in a large, Ziplock bag. Add the chicken pieces and refrigerate for at least an hour. (May be refrigerated overnight.)
  3. When ready to assemble the salad, drain the chicken and stir-fry in a medium-size skillet with the oil.
  4. While the chicken is cooking, combine the pasta with the sesame-soy salad dressing, mixing well to coat.
  5. Arrange the salad greens in a large bowl, top with the pasta, then with the chicken pieces.
  6. Garnish with the green onions and additional sesame seeds.