Pasta Salad

Ingredients:

• 2 (14.11 oz) packages Organic Shirataki Penne with Oat Fiber
• 1 can (14 oz) chopped artichoke hearts
• 1 can (6 oz) sliced olives
• 1/4 cup wine vinegar
• 2/3 cup olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic
• 1 tsp onion
• 1/2 tsp thyme
• 1/4 tsp celery seed
• 1 tsp salt
• 1 cup grated parmesan

Instructions:

Rinse Shirataki noodles in water, and let drain in colander. If not already pre-cut, chop canned artichoke hearts and slice olives. Toss together noodles, artichoke hearts, and olives. Mix vinegar, oil, and spices and pour over salad. Gently stir in grated parmesan cheese. Let the pasta salad sit in a refrigerator at least a couple hours before serving, though it tastes best if it sits over night. The noodles soak in the flavors and get softer with more time. If desired, drizzle a little more oil over the noodles before serving.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 205
Total Fat 20.1g
Net Carbohydrates 5g
Protein 0.6g
Disclaimer: Nutrition is approximate.

Spicy Yellow Squash “Pasta”

Ingredients:

• 5 yellow squashes
• 5 oz cream cheese
• 1/2 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• 4 tsp oregano
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

Make yellow squash into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté noodles on medium heat in a frying pan with 1 tablespoons melted butter, stirring occasionally. Add red pepper flakes and cayenne. The noodles are done when they start to turn translucent, about 5 minutes. Taste a squash noodle strand to make sure they are the desired texture. Add cream cheese, cut in small chunks, and oregano. Stir occasionally until cream cheese is completely melted and hot. Salt and pepper to taste. Sauce will thicken a bit as it cools.

Nutrition Facts
Servings: 5
Amount per serving
Calories 155
Total Fat 12.7g
Net Carbohydrates 5.5g
Protein 4.7g
Disclaimer: Nutrition is approximate.