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Paleo Zoodle Puttanesca

Paleo Zoodle Puttanesca

Zucchini noodles. Zoodles. What more can we say about them, other than they are an excellent way to get kids to eat more vegetables, and apparently it works for adults too. They are fun to make and a delight to eat – you can use them in any dish where pasta would have been present and – you know what?- we think they taste even better, definitely healthier for you too.

To make zoodles you will either need a peeler and a steady hand, or a spiralizer to make the magic happen. If you find yourself craving zoodles a few times a week, then it may be time to invest in a time-saving spiralizer, and all types of vegetable pasta will be within your reach. In no time at all, you will be making cucumber zoodle salads, parsnip and carrot noodles, as well as sweet potato pasta… the possibilities of thinly sliced vegetables (Paleo noodles), to be eaten cooked or raw are endless.

If you can tolerate and enjoy dairy, then we suggest a topping of ricotta cheese to finish off the zoodles. And if you unexpectedly notice that zoodles are a hit at the dinner table, then you may want to try a dish of garlic-basil chicken with zoodles or creamy butternut squash zoodles to increase the breadth of your gluten-free cooking knowledge.

Paleo Zoodle Puttanesca Recipe

Serves: 2Prep: 10 minCook: 10 min
Notice

Protein: 10g / %

Carbs: 20g / %

Fat: 26g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 3 tbsp. olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. finely chopped anchovies
  • 2 tbsp. capers
  • 1/2 cup pitted olives
  • 1 can chopped tomatoes
  • Salt and pepper to taste
  • Handful finely chopped parsley
  • Zucchini noodles

Preparation

  1. Heat the olive oil over medium heat, then add the garlic and red pepper flakes.
  2. Cook slowly to infuse the oil for a minute then add the anchovies, capers and olives.
  3. Cook for another minute then pour in the chopped tomatoes.
  4. Allow the tomatoes to reduce for 2 minutes then add the parsley, salt and pepper.
  5. Add the zoodles and allow to wilt in the sauce.
  6. Serve in a bowl with a sprinkle of freshly chopped parsley.