Post by Deleted on Jul 12, 2020 20:10:29 GMT -5
Make noodles from zucchini (sometimes called Zoodles) and use them for this Zucchini Noodle Mock Pasta Salad that’s low-carb and gluten-free!
Looks yummy
This Zucchini Noodle Mock Pasta Salad is perfect for a summer party, and this salad is so delicious you won't miss the carbs!
INGREDIENTS
2 tsp. olive oil
4 or 5 links Italian sausage (see notes)
12 oz. roasted red peppers
6 oz. drained) black olives
1/4 cup thinly sliced green onion
2 medium zucchini 10 inches long
1/4 cup basil pesto (see notes)
1/2 cup purchased vinaigrette dressing (see notes)
fresh-ground black pepper to taste
INSTRUCTIONS
Heat the oil in a medium-sized frying pan and cook the sausages over medium heat until they’re nicely browned on all sides, turning often. (Don’t rush this step.) Put browned sausage on a cutting board to cool.
While the sausage cooks, blend or whisk together the basil pesto, vinaigrette dressing, and fresh-ground black pepper to make the dressing.
Drain the red peppers in a colander placed in the sink, then pat dry and cut into bite sized pieces.
Drain the olives into the same colander. Thinly slice enough green onions to make 1/4 cup.
When it's cool enough to handle, slice the sausage into thin slices, about 3/8 inch or just over 1 cm.
Wash zucchini if needed and cut off both ends. Make a small slit lengthwise in the zucchini so you’ll get individual noodles.
Use one of the Three Ways to Make Noodles from Zucchini and Other Vegetables; I used the Spiralizer with the large noodle blade.
Put the noodles into a bowl big enough to hold all the ingredients. Stir in desired amount of dressing to moisten all the noodles.
Then gently stir in the sliced sausage, red pepper pieces, olives, and sliced green onions.
Serve right away or chill for a few hours before serving. (This was still quite good after it has been in the fridge overnight, although it was best freshly made.)
NOTES
Use turkey or pork Italian sausage, whichever you prefer.
I used my Basil Pesto with Lemon for this recipe, but purchased pesto will also be good in this. I used Newman's Own Olive Oil and Vinegar Dressing (affiliate link) which is one of the lowest-sugar dressings you can find.
This salad was created by Kalyn after she got infatuated with her Spiralizer!
kalynskitchen.com/zucchini-noodle-mock-pasta-salad/
Here are several other ideas on the web page below. I will be breaking in this recipe tomorrow.( I was to lazy to walk to Pricerite today even though it is 3 long blocks in the sun away.)
kalynskitchen.com/20-amazing-low-carb-salads-with-zucchini/
Looks yummy
This Zucchini Noodle Mock Pasta Salad is perfect for a summer party, and this salad is so delicious you won't miss the carbs!
INGREDIENTS
2 tsp. olive oil
4 or 5 links Italian sausage (see notes)
12 oz. roasted red peppers
6 oz. drained) black olives
1/4 cup thinly sliced green onion
2 medium zucchini 10 inches long
1/4 cup basil pesto (see notes)
1/2 cup purchased vinaigrette dressing (see notes)
fresh-ground black pepper to taste
INSTRUCTIONS
Heat the oil in a medium-sized frying pan and cook the sausages over medium heat until they’re nicely browned on all sides, turning often. (Don’t rush this step.) Put browned sausage on a cutting board to cool.
While the sausage cooks, blend or whisk together the basil pesto, vinaigrette dressing, and fresh-ground black pepper to make the dressing.
Drain the red peppers in a colander placed in the sink, then pat dry and cut into bite sized pieces.
Drain the olives into the same colander. Thinly slice enough green onions to make 1/4 cup.
When it's cool enough to handle, slice the sausage into thin slices, about 3/8 inch or just over 1 cm.
Wash zucchini if needed and cut off both ends. Make a small slit lengthwise in the zucchini so you’ll get individual noodles.
Use one of the Three Ways to Make Noodles from Zucchini and Other Vegetables; I used the Spiralizer with the large noodle blade.
Put the noodles into a bowl big enough to hold all the ingredients. Stir in desired amount of dressing to moisten all the noodles.
Then gently stir in the sliced sausage, red pepper pieces, olives, and sliced green onions.
Serve right away or chill for a few hours before serving. (This was still quite good after it has been in the fridge overnight, although it was best freshly made.)
NOTES
Use turkey or pork Italian sausage, whichever you prefer.
I used my Basil Pesto with Lemon for this recipe, but purchased pesto will also be good in this. I used Newman's Own Olive Oil and Vinegar Dressing (affiliate link) which is one of the lowest-sugar dressings you can find.
This salad was created by Kalyn after she got infatuated with her Spiralizer!
kalynskitchen.com/zucchini-noodle-mock-pasta-salad/
Here are several other ideas on the web page below. I will be breaking in this recipe tomorrow.( I was to lazy to walk to Pricerite today even though it is 3 long blocks in the sun away.)
kalynskitchen.com/20-amazing-low-carb-salads-with-zucchini/
