This is a keto friendly take on one of our family's favorite recipes, pasta primavera that I first learned 30 years ago from a Sunset Magazine cookbook. Click here for the original recipe.
4 small/medium zucchini’s spiraled
½ pound asparagus, 1 inch pieces, leaving the tips.
½ pound sliced mushrooms
½ cup slivered or torn prosciutto or diced chicken
1 Tablespoon avocado oil
1 cup frozen or fresh edamame
3 green onions, 1 inch pieces
1 teaspoon dry basil or some fresh chopped basil
dash of grated nutmeg
black pepper
2 - 3 Tablespoons sugar-free avocado mayonnaise (I like Primal Kitchen)
Salt only for the boiling water
If Cooking For One
1 small/medium zucchini’s spiraled
3-4 asparagus, 1 inch pieces, leaving the tips.
1 cup sliced mushrooms
3 sheets prosciutto tot into pieces or chicken
1 teaspoon avocado oil
½ cup frozen or fresh edamame
1 green onions, 1 inch pieces
1/4 teaspoon dry basil or some fresh chopped basil
dash of grated nutmeg
black pepper
1 Tablespoons sugar free avocado mayonnaise (I like Primal Kitchen)
Directions
Start boiling pot of water to blanch the zucchini noodles. Once the water is boiling gently stir zucchini noodles for only 1 -1/12 minutes just enough to get them hot. Drain the noodles and keep warm.
At the same time sauté mushrooms and prosciutto/ chicken in avocado oil for 1 minute (3 minutes if chicken) then add asparagus and edamame. Stir occasionally, aprox 4 minutes
Add green onions, basil, pepper, nutmeg to the meat and veggie mix. Then remove from heat and place in a serving bowl.
Add zucchini noodles and avocado mayonnaise to rest of the ingredients mix well and serve. *If you have family members who aren't on a keto diet you can serve this same recipe on your favorite pasta noodle, the original recipe calls for fettucini.
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