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.
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!
It is the perfect pasta alternative of your favorite classic dish, made guilt-free!
Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
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Happy Healthy Food Friday! Celebrating one of my favorite veggies, zucchini, with this delicious low-carb Roasted Garlic Chicken and Veggie Primavera!
This week I’m thinking of my most recent getaway this past long weekend, where we ended up on a local farm filled with tons of fresh produce. I, of course, was a kid in a candy shop and took home an abundance of goodies. Let’s start with zucchini. At this point, if you’ve been around the blog a while, you know my favorite way of using zucchini is making pasta dishes! Zucchini linguine, or “zoodles,” have become widely popular due to the amazing Spiralizer.
Zucchini linguine is an awesome way to have those pasta dishes you love, completely guilt-free.
Roasted garlic, delicious olive oil, Himalayan sea salt, a hint of spice, and fresh parmesan cheese. Flavor heaven.
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Cut the very top off the garlic head, exposing a bit of each clove and place on a small piece of foil. Drizzle 1 teaspoon extra-virgin olive oil on the head of garlic and wrap. Bake for 35-40 minutes or until the garlic head is golden brown.
In a medium skillet, heat 1 tablespoon of oil over medium heat.
Add in 1 crushed garlic clove and red pepper flakes, let heat for 1 minute until fragrant.
Pat chicken dry and season with salt and pepper. Add chicken to pan and cook for 5-7 minutes or until fully cooked and no pink remains.
Remove pan from heat and set aside.
In a separate skillet, heat 2 teaspoons of olive oil over medium heat. Add sliced onion, tomatoes, spiralized zucchini and broccoli rabe. Cook until the onion is translucent and the broccoli rabe is fork tender.
If your zucchini noodles are watery after cooking, drain them before adding them to your desired serving bowl!
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