So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it).
You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.
My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES.
It’s amazing. Really.
Lets get right to it!
Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food
Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven
Paleo Pad Thai from Kelly of Nosh and Nourish
Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness
And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!
Creamy 'Pasta' Alla Vodka
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- 1 tbsp grass-fed butter or extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 shallot, minced
- 1 14 oz. jar crushed tomatoes
- 1 14 oz. jar diced tomatoes
- 1/3 cup Tito's gluten-free vodka
- 1/2 cup full-fat coconut milk
- 1 onion, minced
- 1/4 lb. prosciutto, chopped
- 1/2 tsp red pepper flakes, more to taste
- 2-3 tbsp fresh basil, chopped
- Dash pink sea salt, more to taste
- Dash freshly ground pepper, more to taste
- 2 organic chicken breasts
- 4-6 large organic zucchinis
- Optional: 1/3 cup freshly grated parmesan
- In a skillet heat oil/butter with garlic cloves, onion, and shallot
- Let cook for 2-4 minutes then add in your chopped prosciutto
- Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
- Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
- Add in coconut milk and seasoning
- Bring to a boil then reduce heat and let simmer for 25 minutes
- Taste and adjust spices as desired
- Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
- Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
Lexi's Clean Kitchen http://lexiscleankitchen.com/