Pâtes aux Légumes

Pâtes aux Légumes is a vibrant Moroccan-inspired Paleo pasta dish that combines a medley of colorful vegetables with aromatic spices, creating a delightful and nourishing meal. This dish is not only visually appealing but also packed with flavor and nutrients, making it a perfect choice for a healthy dinner.

Ingredients

• Zucchini - 200 grams
• Carrot - 100 grams
• Red bell pepper - 100 grams
• Yellow bell pepper - 100 grams
• Cherry tomatoes - 150 grams
• Red onion - 50 grams
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons
• Lemon juice - 1 tablespoon
• Paleo-friendly pasta (zucchini noodles or almond flour pasta) - 200 grams

Steps

1. Prepare the vegetables: spiralize the zucchini or cook the almond flour pasta according to package instructions. Thinly slice the carrot, red bell pepper, yellow bell pepper, and red onion.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing for 2-3 minutes until fragrant.
3. Add the sliced carrot, bell peppers, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.
4. Stir in the cherry tomatoes, cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, allowing the tomatoes to burst and release their juices.
5. Once the vegetables are cooked, add the prepared pasta to the skillet. Toss everything together and cook for another 2-3 minutes until heated through.
6. Remove from heat, drizzle with lemon juice, and garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.
• Low in carbohydrates, suitable for Paleo diet followers.

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