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Enjoy all the flavours of a low-carb lifestyle with this terrific, quick and easy collection of recipes, featuring a wide selection of convenient dinners, sweet low-carb desserts, savoury appetizers and snacks.

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Low-Carb Recipes
Italian Garden Pasta

Italian Garden Pasta      "Italian Garden Pasta" is available in PDF format print friendly version
A tempting tomato and herb sauce coats spicy sausage and zucchini "noodles" in this savoury dish.
 
Canola oil2 tsp.10 mL
Hot Italian sausage, cut into 1/4 inch1/2 lb.225 g
(6 mm) slices
 
Chopped onion1/4 cup60 mL
Garlic cloves, minced (or 1/2 tsp., 2 mL,22
powder)
 
Can of diced tomatoes (with juice)14 oz.398 mL
Diced red pepper1/2 cup125 mL
Dried whole oregano1 tsp.5 mL
Dried basil1 tsp.5 mL
Dried thyme1/2 tsp.2 mL
 
Canola oil1 tbsp.15 mL
Small zucchini, peeled into 4 inch (10 cm)44
long ribbons with vegetable peeler
 
Grated Parmesan cheese1/3 cup75 mL
 
Heat first amount of canola oil in large saucepan on medium. Add sausage. Cook for about 4 minutes, stirring occasionally, until sausage starts to brown.

Add onion and garlic. Heat and stir for about 2 minutes until fragrant.

Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 15 minutes until onion and red pepper are softened.

Heat second amount of canola oil in large non-stick frying pan on medium-high. Add zucchini. Heat and stir for about 3 minutes until softened. Remove from heat. Cover. Let stand for 10 minutes. Drain and discard liquid. Add zucchini to sausage mixture. Toss. Transfer to large serving bowl.

Sprinkle with Parmesan cheese. Serves 4.
 
1 serving: 340 Calories; 26.6 g Total Fat (12.3 g Mono, 4.3 g Poly, 8.5 g Sat); 50 mg Cholesterol; 12 g Carbohydrate; 4 g Fibre; 15 g Protein; 745 mg Sodium
 
 
 
Reprinted from Low-Carb Recipes © Company's Coming Publishing Limited

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