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Mediterranean "Pasta" – Low Carb, Gluten Free, Primal

  • Yield: Makes 4 Servings 1x


  • 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


  1. 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.
  2. To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives. Mix in and sauté 2-3 minutes.
  3. Remove from heat and toss with Parmesan and feta cheeses before serving.


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