Portions According to Preference
Palmini Pasta
Zucchini
Snow Peas
Edamame
Pepper
Carrot
Honey
Coconut Aminos
Bagel Spice
Garlic Powder
Salt
Sauté the vegetables with a tiny bit of olive oil. When the veggies are soft, add the sauce/spices. Then add the pasta and cover the pan. Wait a little bit, uncover, and enjoy!
2 cups Fresh basil
1/3 cup Pine nuts
3 garlic cloves minced
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/4 tsp salt to taste
1/8 tsp pepper to taste
Squeeze of fresh lemon
Add 2 cups basil and 1/3 cup pine nuts to food processor – pulse several times.
Add 3 minced garlic cloves and 1/2 cup grated parmesan cheese – pulse several times.
Drizzle in the 1/2 cup extra virgin olive oil as the food processor runs for about 2-3 minutes on high.
Add in salt and pepper to taste. and run for about 30 more seconds.
1 can Palmini Low Carb Noodles
1 half an Oonion sliced thin
1 stalk of Celery
50 g Snow Peas fine julienne’d
50 g Green Cabbage sliced thin
2 tbsp Tamari or soy Sauce
1 tbsp Dark soy Sauce
2 tbsp Avocado oil
2 cloves Garlic, minced
1 tbsp Ginger, minced
To begin, pre-soak the Palmini in milk or water for 45 minutes per directions on the can. This will help create a more neutral tasting noodle. Since most of us reading this are keto and don’t have milk, just use water or if you’re really feeling it, mix a little water with heavy cream and let soak. Thoroughly rinse and drain.
Preheat a wok or any pan and add in avocado oil, and then begin to fry vegetables (except the Palmini!) in a wok until tender.
Add ginger and garlic and continue to stir fry until fragrant.
Next, stir in Palmini and stir fry for 2-3 minutes, or until tender and hot.
Finally, add soy sauce, and serve with your favorite dish!
