Creamy ‘Pasta’ Alla Vodka

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.

Creamy 'Pasta' Alla Vodka

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.

Creamy 'Pasta' Alla Vodka

 Lets get right to it!

Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food

Jerk Shrimp with Crispy Plantain Noodles text

Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven

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Paleo Pad Thai from Kelly of Nosh and Nourish

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Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
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Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness

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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!
PaleoPASTAALLAVODKA4

 

Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

 

[yumprint-recipe id=’263′]



Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen
Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

How do you spiralize? What is your favorite spiralizer dish?

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Creamy 'Pasta' Alla Vodka

Prep Time 10 min Cook Time 45 min Total Time 0:55

Ingredients

    Vodka Sauce

    Everything else

    Directions

  • 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
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Roasted Garlic Chicken and Veggie Primavera

    Happy Healthy Food Friday! Celebrating one of my favorite veggies, zucchini, with this delicious low-carb Roasted Garlic Chicken and Veggie Primavera!


    Health Benefits of Zucchini

     

    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 Chicken and Veggie Primavera

    Roasted garlic, delicious olive oil, Himalayan sea salt, a hint of spice, and fresh parmesan cheese. Flavor heaven.  

    Roasted Garlic Chicken Veggie Primavera

    I was selected by American Express to contribute to their Tumblr community. As such, I was paid for my services, but all opinions in general and about American express are my own.

    Roasted Garlic Chicken Veggie Primavera

    Roasted Garlic Chicken Veggie PrimaveraAroundtheweb

    Chocolate Chip Zucchini Muffins

    Hearty Bolognese with Zucchini Linguine 

    Zucchini Fries

    Eggplant Meatballs

    Zucchini Chocolate Chip Cookies from Tasty-Yummies

    Spinach Zucchini Noodle Lasagna from Inspiralized

    Zucchini Fritter Cups from PaleOMG

    Lemon Poppyseed Zucchini Bread from With Food and Love

    Spiralized Pesto Pasta from Brittany Angell

    Zucchini Summer Skillet with Poached Eggs from How Sweet Eats

    Spinach and Ricotta Stuffed Zucchini from The Healthy Maven

    Shrimp and Zucchini Stir Fry from Cookin’ Canuck

    Zucchini Chips from The Copper Collective

    Zucchini Ribbon Salad with Olives and Mint from Gourmande in the Kitchen

    How do you zucchini?! What foods have you eaten on vacation that you HAD to come home and recreate?

    Roasted Garlic Chicken and Veggie Primavera

    Prep Time 15 min Cook Time 45 min Total Time 1:00 Serves 4

    Ingredients

    Veggies

    • 2 cups broccoli rabbe
    • 1 white onion, sliced
    • 1 cup organic spinach
    • 2 cups cherry tomatoes
    • 4 cups zucchini, spiralized
    • Any other veggies of choice

    Directions

    1. Preheat oven to 400°F.
    2. 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.
    3. In a medium skillet, heat 1 tablespoon of oil over medium heat.
    4. Add in 1 crushed garlic clove and red pepper flakes, let heat for 1 minute until fragrant.
    5. 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.
    6. Remove pan from heat and set aside.
    7. 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.
    8. Sprinkle vegetables with salt, garlic granules, and a pinch of red pepper flakes.
    9. Add the spinach to the pan with the onion, tomato, spiralized zucchini, and broccoli rabe. Sautè just until the spinach starts to wilt.
    10.  Place vegetables and chicken in a desired serving bowl. Top with additional sea salt, fresh parmesan cheese, roasted garlic, freshly ground pepper, and red pepper flakes. Serve warm!

    Recipe Notes

    • Spiralizer I use: click here 
    • If your zucchini noodles are watery after cooking, drain them before adding them to your desired serving bowl!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!