Low Carb Italian Chicken Cacciatore – Low Carb Maven Penne alla Vodka Casserole – I Breathe I’m Hungry Spaghetti Squash Alfredo with Pancetta and Peas – Peace, …
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Step 1: Roast the onions, garlic and rice. First, heat some oil or Vegan Butter in a saucepan, large skillet or dutch oven over medium-high heat. Add the onions and sauté for 2 …
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In a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas, and garlic and add enough water to cover slightly When water is about gone, lower heat to Low and add in the 3 TBSP of olive oil and make sure to coat ingredients Keep a watchful eye, making sure not to burn the garlic.
Drain the pasta al dente and mix with the peas and pancetta. Serve with ground black pepper. To get the most out of this recipe, we recommend using a short variety of pasta and boiling it in salted water while the peas cook in a pan with 1 tsp. oil and ½ cup of vegetable stock. Drain the pasta al dente and mix it in the pan with the peas.
Another time saver for this recipe is that the peas don’t have to be boiled like you normally do. Instead, you cook them by letting them simmer with the olive oil and garlic in a frying pan while your pasta water is boiling and you cook the pasta.
"The fresh parsley, the smoky, roasted red peppers, the crunch from the cucumber and the flavor from the olive oil just complement each other so well. And best of all, the protein-packed, low-carb pasta keeps it guilt-free." adds Hashemi.