Almond Flour Fettuccine

Almond Flour Fettuccine is a deliciously nutty, gluten-free pasta that celebrates the flavors of the Mediterranean. This Paleo Greek dish is paired with a light olive oil and herb sauce, making it a perfect healthy meal option.

Ingredients

• Almond flour - 120 grams
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Sea salt - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Fresh basil - 2 tablespoons, chopped
• Cherry tomatoes - 100 grams, halved
• Spinach - 50 grams
• Pine nuts - 30 grams, toasted

Steps

1. In a mixing bowl, combine the almond flour, eggs, olive oil, sea salt, and garlic powder. Mix until a dough forms.
2. Knead the dough for a few minutes until smooth, then wrap it in plastic wrap and let it rest for 10 minutes.
3. After resting, roll out the dough between two sheets of parchment paper until it's about 3 mm thick.
4. Cut the rolled dough into fettuccine strips using a sharp knife or a pasta cutter.
5. Bring a pot of salted water to a boil and add the fettuccine. Cook for 2-3 minutes until al dente, then drain and set aside.
6. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and spinach, sautéing for about 2 minutes until the spinach wilts.
7. Add the cooked fettuccine to the skillet, along with the dried oregano and chopped basil, tossing everything together gently.
8. Serve the fettuccine warm, garnished with toasted pine nuts and additional basil if desired.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 180 mg
• Total Fat: 28 g
• Saturated Fat: 3 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from almond flour and olive oil.
• High in protein, making it a filling meal.

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