Abenaki Maple Pasta

Abenaki Maple Pasta is a deliciously unique dish that combines the earthy flavors of roasted vegetables with a sweet maple glaze, all served over a bed of gluten-free pasta. This Paleo-inspired meal is not only satisfying but also pays homage to the Abenaki heritage through the use of local ingredients.

Ingredients

• Zucchini - 1 medium, spiralized
• Carrot - 1 medium, spiralized
• Red bell pepper - 1, sliced
• Olive oil - 2 tablespoons
• Maple syrup - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 2 tablespoons, toasted

Steps

1. Preheat your oven to 200°C (400°F).
2. On a baking sheet, toss the sliced red bell pepper with 1 tablespoon of olive oil, salt, and black pepper. Roast in the oven for 15 minutes.
3. While the peppers are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the spiralized zucchini and carrot to the skillet, cooking for 5-7 minutes until softened but still al dente.
5. Remove the roasted bell peppers from the oven and add them to the skillet with the zucchini and carrot.
6. Stir in the maple syrup and chopped thyme, allowing the mixture to cook for an additional 2-3 minutes until heated through and well combined.
7. Serve the vegetable mixture over a bed of your choice of Paleo-friendly pasta, and sprinkle toasted pine nuts on top.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from olive oil and pine nuts.
• Natural sweetness from maple syrup provides energy without refined sugars.

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