Poblano Pepper Pasta

Poblano Pepper Pasta is a vibrant low-carb dish that combines the earthy flavors of roasted poblano peppers with a creamy sauce, offering a delightful twist on traditional pasta. This dish is not only delicious but also packed with nutrients, making it a perfect guilt-free meal.

Ingredients

• Zucchini Noodles - 200 grams
• Poblano Peppers - 2 medium
• Olive Oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Heavy Cream - 100 ml
• Parmesan Cheese - 50 grams, grated
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Cilantro - 2 tablespoons, chopped for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, or until the skin is blistered and charred, turning halfway through.
3. Remove the peppers from the oven and let them cool for a few minutes. Once cooled, peel off the skin, remove the seeds, and chop them into small pieces.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the chopped roasted poblano peppers to the skillet and stir for another 2 minutes.
6. Pour in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
7. Stir in the grated Parmesan cheese, salt, and black pepper, mixing well until the cheese is melted and the sauce is smooth.
8. Add the zucchini noodles to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still firm.
9. Serve immediately, garnished with chopped cilantro.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 50 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins A and C from the poblano peppers, supporting immune health.

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