Name: Mediterranean "Pasta" – Low Carb, Gluten Free, Primal
Ingredients: 2 large zucchini, spiral sliced (here is the spiral slicer I use); 1 cup spinach, packed; 2 tbsp olive oil; 2 tbsp butter; 5 cloves garlic, minced; sea salt and black pepper, to taste; ¼ cup sun-dried tomatoes; 2 tbsp capers; 2 tbsp Italian flat leaf parsley, chopped; 10 kalamata olives, halved; ¼ cup Parmesan cheese, shredded; ¼ cup feta cheese, crumbled

Ingredients

Scale

2 large zucchini, spiral sliced (here is the spiral slicer I use)
1 cup spinach, packed
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
sea salt and black pepper, to taste
¼ cup sun-dried tomatoes
2 tbsp capers
2 tbsp Italian flat leaf parsley, chopped
10 kalamata olives, halved
¼ cup Parmesan cheese, shredded
¼ cup feta cheese, crumbled

Cook Mode Prevent your screen from going dark

Instructions

In a large sauté pan, over medium heat, add zucchini, spinach, olive oil, butter, garlic, sea salt and black pepper. Sauté until zucchini is tender and spinach is wilted. Drain excess liquid.
To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives. Mix in and sauté 2-3 minutes.
Remove from heat and toss with Parmesan and feta cheeses before serving.

Notes

Per Serving - Calories: 231 | Fat: 20g | Protein: 6.5g | Net Carbs: 6.5g