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Keto Zoodle Marinara with Asparagus

Ok, so I’ve decided it’s my goal to post content for you guys M-F! You might be thinking…”but it’s SATURDAY”….well, things have gotten a little crazy in our house this week. I have the flu, I had a burn accident (blender exploded with hot liquid in it), AND Bryce had a horrible reaction to his vaccines (101 fever, swollen leg). BUT we are rallying and everything will be fine!! So today, on Saturday, I am posting this amazing keto zoodle marinara recipe! 

Honestly, in the midst of all of this craziness, I’m so thankful that I’m on a keto diet because of the sustained energy I have. If I was running on glucose I’d be a mess and a half. 

I have been experimenting with hearty recipes that are filling and delicious and this keto zoodle marinara recipe absolutely hit the spot! 

Keto Zoodle Marinara Recipe

 

 

INGREDIENTS:

  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup diced white onions
  • 6 garlic cloves, peeled and minced (or pressed)
  • 1 (28-ounce) can diced tomatoes
  • 2 Tablespoons tomato paste
  • 1/2 cup roughly-chopped fresh basil leaves, loosely packed
  • Asparagus, chopped
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes 
  • 2 large zucchinis, spiralized (or “cheat” by buying pre-spiralized zoodles from the store)
  • freshly-grated Parmesan cheese, for grating

 

INSTRUCTIONS:

I first started with my asparagus. I chopped each asparagus into three pieces (top, middle, and bottom…and yes, you can do all of your asparagus at once!). I tossed the bottom and kept the top and middle pieces! I put tin foil on a tray, tossed the asparagus in some olive oil, and added some seasonings we had laying around (Mrs. Dash original and garlic salt), and put it in the oven on 350 degrees until cooked through. I then set them aside while I did my zoodles!

Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.

Add in the spiralized zucchini and asparagus and toss until it is evenly coated with sauce.  Continue to cook for 2-3 minutes until the noodles are slightly softened.  Remove from the heat and serve immediately, garnished with Parmesan cheese.

Enjoy!

TRY KETONES

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