This tasty lunch was developed from a few odds and ends in the refrigerator today. As my husband is away for the day, I only had to make a very small amount of it. With a bit of leftover pasta, a small piece of yellow squash and red pepper, 1 last leek, this dish was born. And man, was it ever good! The spice blend was the crowning touch! This dish could also be served as a side dish, but I enjoyed it for my complete lunch today. The little bit of cheese adds to the rich, creaminess of the final dish, without really tasking like a mac and cheese dish, per se. You might prefer Parmesan sprinkled on top instead of the slice of American cheese. You could even add a bit of leftover meat for a higher protein content, if you have in the fridge……but I had no leftover meat, so I ate this meatless. This dish is not suitable for Atkins Induction unless you sub in shiritake noodles or cauliflower for the noodles I used. As written, this recipe should perhaps be avoided until Pre-Maintenance, or at least until you’re fairly close to your goal weight on whatever Keto plan you follow.
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INGREDIENTS:
2 T. butter, melted
1 T. olive oil
2/3 c. sliced yellow squash
½c. leek, washed well
¼ c. sliced red bell pepper (or roasted red pepper from jar)
1 slice American Cheese (or 1 oz. shredded cheddar)
1½ oz. (about 2/3 cup raw) Fiber Gourmet ‘Rotini’ pasta
¼ tsp. my Seafood Spice Blend
VARIATION: Add a few bits of leftover chicken, beef or pork for a higher protein count.
DIRECTIONS: In a small saucepan, boil the noodles until tender. Drain off water and set aside. While the noodles boil, quarter about 1/3-1/2 yellow squash and cut it then into thin slices. Slice off ½c. leek. Slice red bell pepper (or jarred roasted peppers).
Melt the butter over medium-high heat. Add olive oil. Add squash and saute until tender. Add leeks and red pepper and continue to saute until those are tender. Add Seafood Spice Blend next. Stir well. If adding any bits of meat, now is the time. Lower heat to low and add the slice of cheese, stirring until it has completely melted and blended into the vegetable mixture. Finally, stir in cooked pasta, tossing several times to coat all ingredients well. Dip up onto two plates and ENJOY! This pairs nicely with a small green salad.
NUTRITIONAL INFO: Makes 2 servings, each contains:
263 cals, 20.6g fat, 22.6g carbs, 13.3g fiber, 9.3g NET CARBS, 5.85g protein, 180 mg sodium
Buttoni's Low-Carb Recipes 