This tasty dinner sure goes together easily and FAST! I would have used prosciutto (traditional) in this if I had any in the house. Instead, in such cases, I either use dry-cured ham or dry-cured sausage, which my husband buys often. I would NOT recommend using regular smoked sausage for this recipe. It would not be very good and way too greasy for this dish. Lean bacon will do in a pinch, but a totally different taste there.
I use 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, which is traditional for this dish, however. This was outstanding in flavor profile! My husband said I could make it again any time and I loved it as well. This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction need to leave out the white wine.
2 T. unsalted butter
3 oz. onion, chopped (I used red onion)
4 slices prosciutto, chopped (or 4 oz. highly smoked dry-cured sausage or dry-cured country ham, sliced)
1 fresh Roma tomato, coarsely chopped
½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)
10 black olives, sliced
½ c. parsley, chopped
½ c. white wine
Dash red pepper flakes
¼ c. Classico Sun-dried tomato Pesto (sold in 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. Sauté 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