Salsa Verde Fettuccine

Salsa Verde Fettuccine is a vibrant and fresh Paleo twist on traditional pasta, combining zoodles with a zesty tomatillo salsa. This dish is bursting with flavor and packed with nutrients, making it a delightful meal for any occasion.

Ingredients

• Zucchini - 2 medium (about 400g)
• Tomatillos - 250g, husked and quartered
• Fresh cilantro - 30g, chopped
• Lime juice - 30ml (about 1 lime)
• Garlic - 2 cloves, minced
• Olive oil - 15ml
• Avocado - 1 medium, diced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red onion - 50g, finely chopped

Steps

1. Spiralize the zucchini using a spiralizer to create fettuccine-like strands and set aside.
2. In a blender or food processor, combine the tomatillos, cilantro, lime juice, garlic, olive oil, salt, and pepper. Blend until smooth to create the salsa verde.
3. In a large skillet over medium heat, add the zoodle fettuccine and sauté for 3-4 minutes until just tender.
4. Pour the salsa verde over the sautéed zoodles and toss to coat evenly, cooking for an additional 2-3 minutes until heated through.
5. Remove from heat and fold in the diced avocado and chopped red onion.
6. Serve immediately, garnishing with extra cilantro if desired.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 28 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatillos and cilantro.
• High in healthy fats from avocado, supporting heart health.

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