This tasty dinner sure went together easily and FAST! I would have used prosciutto in this if I had any in the house, but I used a locally made, highly-smoked dry-cured pork-beef sausage my husband brought home from Austin that served as a good stand-in. I would NOT recommend using regular smoked sausage for this recipe. I think it would NOT be very good. Bacon would do in a pinch, but a totally different taste there. I used Classico brand of sun-dried pesto sauce as it is only 7 net carbs per ¼ cup, spread out among the 4 servings. I have calculated nutritional stats as if I had used the prosciutto, however. This was outstanding! My husband said I could make it again any time and I enjoyed it as well. This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction wanting to try it need to leave out the white wine.
2 T. unsalted butter
3 oz. onion, chopped (I used red onion)
4 slices prosciutto (or highly smoked dry-cured meat like bacon)
1 Roma tomato, coarsely diced
½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)
10 black olives, sliced into 3 pieces
½ c. parsley, chopped
½ c. white wine (omit if still on Atkins Induction)
Dash red pepper flakes
¼ c. sun-dried tomato pesto sauce (I used Classico brand from a jar)
½ c. heavy cream
11 oz. Zeroodles “Penne” noodles with oat fiber (or 4 servings your preferred noodle alternate like zucchini noodles)
DIRECTIONS: Melt butter in medium non-stick skillet over medium-high heat. Saute until tender. Add all remaining ingredients but the cream and noodles. Lower heat to medium and add cream. Simmer until it begins to thicken up a bit. Add the noodles and toss well to coat. I let mine simmer for about 5 minutes longer. Serve at once with a nice green salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
276.3 cals, 20.2g fat, 12.2g carbs, 5.92g fiber, 6.28g NET CARBS, 6.75g protein, 586 mg sodium