Courtesy of one of my favorite inbox delights: The Jillian Michaels Newsletter! I love the idea of pasta alternatives like Tofu Shiritaki noodles, or my new favorite, zucchini! The best part about this recipe is how stinkin' easy it is. Oh, and if you didn't know, you could eat like 8 pounds of zucchini before it would see the light of your hips. But of course, watch the meat and cheese parts of the one below (*wink*).
A Healthy Pasta Alternative
Craving pasta? Well, even though you've stepped up your workout routine, it's not time to start carb loading yet! I've swapped your usual pasta for a low-carb and highly nutritious version made with zucchini.
Veggie Pasta With Italian Chicken Sausage
Ingredients:
2 small zucchini
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 garlic clove, diced
1 cup diced tomatoes
1 teaspoon oregano
1/2 pound cooked Italian chicken sausage, sliced into small pieces
1/4 cup grated Parmesan cheese, or to taste
Instructions:
Using a vegetable peeler and turning the zucchini as you go, slice the zucchini into ribbons.
In a skillet, over medium heat, sauté zucchini in 1 tablespoon of oil until it's soft and the edges are clear.
Add salt and pepper to taste.
Heat 1 tablespoon of oil in another pan, over medium heat, and add garlic.
Sauté for a minute, then add the tomatoes and oregano.
Simmer for a few minutes, then stir in the sausage.
Spoon sauce over the zucchini. Sprinkle with Parmesan.
Makes 2 servings
Nutrition information per serving: 309 calories, 29 g total fat, 9 g carbohydrate, 28 g protein, 324 mg sodium.
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