Anchovy Pasta

This Anchovy Pasta is a unique fusion of Indian flavors and Paleo principles, featuring a rich, umami-packed sauce that complements the delicate seafood. Perfect for a quick yet satisfying meal, it's both nutritious and delightful on the palate.

Ingredients

• Zucchini - 2 medium, spiralized
• Anchovy fillets - 100 grams, drained
• Garlic - 3 cloves, minced
• Coconut oil - 2 tablespoons
• Cherry tomatoes - 200 grams, halved
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Red chili flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat coconut oil in a large skillet over medium heat.
2. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in anchovy fillets and cook for another 2 minutes, breaking them down with a spatula.
4. Add halved cherry tomatoes and cook until they soften, about 5 minutes.
5. Incorporate the spiralized zucchini into the skillet, stirring gently to combine.
6. Add red chili flakes, salt, and black pepper to taste, cooking for an additional 3-4 minutes until zucchini is tender.
7. Remove from heat and stir in lemon juice and chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from anchovies, which are beneficial for heart health.
• Zucchini is low in calories and high in fiber, aiding digestion.

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