Have a heavenly meal with our keto-friendly Angel Hair! Our Ambassador Annie did just that! It's perfect for your Meatless Monday!
"This recipe is similar to a Summer Pasta that my mama makes when we have garden grown zucchini in abundance! ZUCCHINI BASIL NOODLES are a yummy compliment to the BBQ chicken or steak you are grilling tonight!" - Annie AKA @KetoFocus on Instagram and Facebook.
INGREDIENTS:
2 packages of Miracle Noodle Angel Hair
1/2 small onion
1 zucchini, sliced
2 garlic cloves, minced
1 cup basil leaves
1/2 cup ricotta cheese
Lemon juice from 1/2 lemon
Pinch of crushed red pepper
1/2 cup Parmesan cheese, plus more for serving
Note: You can use cheese substitutes such as yogurt or vegan cheese alternatives. Texture will vary.
DIRECTIONS:
1. Cook Miracle Noodles according to package directions and set aside.
2. Sauté onions in olive oil over medium heat until soft. Add zucchini, a sprinkling of salt and pepper and cook until soft.
3. In a mini food processor, combine basil, garlic, 3 T olive oil and a dash of salt.
4. Stir in basil mixture, ricotta, crushed red pepper, lemon juice, and noodles into the zucchini. Cook for 1 minute longer. Remove from heat and stir in Parmesan.
NOTE: This recipe was adapted from an original recipe by David Tanis.
INGREDIENTS:
2 packages of Miracle Noodle Angel Hair
1/2 small onion
1 zucchini, sliced
2 garlic cloves, minced
1 cup basil leaves
1/2 cup ricotta cheese
Lemon juice from 1/2 lemon
Pinch of crushed red pepper
1/2 cup Parmesan cheese, plus more for serving
Note: You can use cheese substitutes such as yogurt or vegan cheese alternatives. Texture will vary.
DIRECTIONS:
1. Cook Miracle Noodles according to package directions and set aside.
2. Sauté onions in olive oil over medium heat until soft. Add zucchini, a sprinkling of salt and pepper and cook until soft.
3. In a mini food processor, combine basil, garlic, 3 T olive oil and a dash of salt.
4. Stir in basil mixture, ricotta, crushed red pepper, lemon juice, and noodles into the zucchini. Cook for 1 minute longer. Remove from heat and stir in Parmesan.
NOTE: This recipe was adapted from an original recipe by David Tanis.
