Almond Flour Pasta

This Almond Flour Pasta is a delightful twist on traditional Greek flavors, combining the nutty richness of almond flour with fresh herbs and vegetables. It's a wholesome and satisfying dish, perfect for those following a Paleo diet.

Ingredients

• Almond flour - 1 cup
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Sea salt - 1/2 teaspoon
• Oregano - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Zucchini - 1 medium, spiralized
• Cherry tomatoes - 200 grams, halved
• Feta cheese - 50 grams, crumbled
• Fresh basil - a handful, chopped

Steps

1. In a mixing bowl, combine almond flour, eggs, olive oil, sea salt, oregano, and garlic powder. Mix until a dough forms.
2. Knead the dough on a clean surface for about 2-3 minutes until smooth. Wrap in plastic wrap and let it rest for 10 minutes.
3. Roll out the dough between two sheets of parchment paper until about 1/8 inch thick. Cut into desired shapes (like fettuccine or lasagna sheets).
4. Bring a large pot of salted water to a boil. Carefully add the pasta and cook for 3-4 minutes until al dente. Drain and set aside.
5. In a large skillet over medium heat, add the spiralized zucchini and sauté for 2-3 minutes until slightly softened.
6. Add the cherry tomatoes and cooked almond flour pasta to the skillet. Toss gently to combine and heat through for another 2-3 minutes.
7. Remove from heat and top with crumbled feta cheese and fresh basil before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein and healthy fats from almond flour and eggs.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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