Pasta de Pimiento

Pasta de Pimiento is a vibrant Mexican-inspired dish that combines roasted bell peppers with zoodles for a refreshing, Paleo-friendly meal. This colorful and flavorful dish is easy to prepare and perfect for a healthy dinner option.

Ingredients

• Zucchini - 2 medium (spiralized into noodles)
• Red bell pepper - 1 large (roasted and diced)
• Yellow bell pepper - 1 large (roasted and diced)
• Garlic - 2 cloves (minced)
• Olive oil - 1 tablespoon
• Cilantro - 1/4 cup (chopped)
• Lime juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 (sliced, for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the red and yellow bell peppers on a baking sheet and roast for 20 minutes, turning halfway through, until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Once cool, peel off the skin, remove the seeds, and dice the peppers.
4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the roasted peppers to the skillet and stir for another 2 minutes, allowing the flavors to meld.
6. Add the spiralized zucchini noodles to the skillet, along with the lime juice, salt, and black pepper. Cook for an additional 3-5 minutes until the zucchini is tender but still al dente.
7. Remove from heat and stir in the chopped cilantro.
8. Serve immediately, garnished with sliced avocado.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 210 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, boosting immune health.
• High in dietary fiber from zucchini, supporting digestive health.

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