This dish is very filling and delicious! ?
The Zucchini Spaghetti could not, not be on this blog. After several recipes that have been dedicated to the dessert page, today I would like to show you a recipe that is on the healthier side. As a plus this recipe is low on carbohydrates and even ketogenic.
As usual, every morning I prepare lunch to take it to work, and yesterday going to the supermarket I found these fresh porcini mushrooms and at that moment I thought about how I could incorporate it pasta. Then, wandering through the vegetable aisle I saw the zucchini cut into spaghetti shapes and I thought immediately to substitute the pasta with the Zucchini Spaghetti.
And I must say I was very satisfied with the end result, a tasty dish combined with a grated Parmigiano Reggiano cheese, it, you could say, was a masterpiece!!
I suggest you go to the supermarket to buy the ingredients that will be listed below
return home and prepare this special plate for your husband / wife.
You will not regret it!
Zucchini Spaghetti in Creamy Porcini Mushroom Sauce
Ingredients
- 450 g zucchini spaghetti (noodle) 1 pound
- 250 g porcini mushrooms 0.55 lb
- 2 tbsp extra virgin olive oil
- 1 minced garlic clove
- chopped parsley as much as needed
- 150 ml half and half cream ~¾ cup
- 1 ½ tbsp butter
- salt and pepper to taste
- grated Parmigiano Reggiano cheese
Instructions
Porcini Mushroom Sauce
- In a non-stick pan, heat the oil and the minced garlic clove.
- Then add the cleaned mushrooms by scraping and rubbing them with a damp cloth.
- Cook for a few minutes on high heat, stir, add the cream, and season with salt, sprinkle pepper, and finely chopped parsley, leaving cook at low heat for another 5 minutes and then remove from heat and set aside.
Zucchini Spaghetti
- In another non-stick pan fry Zucchini Spaghetti with butter, after almost 10 minutes add the Porcini Mushroom Sauce, mix all and place on the dish, and add the grated Parmigiano Reggiano Cheese.
Notes
ENJOY!
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