AVOCADO PESTO ZOODLE

4 zucchinis, spiraled into noodles

2 avocados

2 cups basil

4 cloves garlic

1 lemon, juiced

To make the avocado pesto, pulse the avocados, basil, garlic, lemon and kosher salt in a food processor until creamy. Cook the zucchini noodles in a saucepan on medium-high heat until hot, then toss with the pesto sauce.

Makes 6 servings [Per serving: Calories 100, Fat 7 g, Carbs 11 g, Protein 3 g]

 

SWEET THAI VEGGIE NOODLES

2 sweet potatoes, spiraled into noodles (can substitute zucchini or carrot noodles)

2 tablespoons Justin’s Honey Peanut Butter

2 tablespoons gluten free (tamari) soy sauce

1 tablespoon agave

½ cup cilantro, chopped

1 bunch green onions, diced

 

Fill a pot with an inch of water and bring to boil. Put the sweet potato noodles in a steamer basket and place over the pot of boiling water. Boil 3-4 minutes until tender. While the sweet potatoes boil, prepare the sauce by combining the peanut butter, soy sauce and agave until smooth. Transfer the sweet potato noodles to a large mixing bowl. Pour in the sauce and toss to combine until evenly coated. When the mixture cools, add in the cilantro and green onions. Makes 4 servings [Per serving: 150 calories, 4g fat, 24g carbs, 3g fiber, 11g sugar, 4g protein].

 

SPRING PASTA SALAD

2 zucchini, spiraled into noodles

½ cup red onion, diced

1 tomato, sliced

20 asparagus spears, chopped

2 lemons, squeezed

¼ cup apple cider vinegar

¼ cup fresh tarragon, chopped

 

Heat a skillet to medium heat. Add the zucchini, red onion and asparagus and sauté for 5-6 minutes until hot. Toss veggies with the fresh lemon juice, apple cider vinegar, tarragon, salt and pepper. Top with the tomato slices. Makes 2 servings [Per serving: 111 calories, 19g carbs, 0g fat, 8g protein, 11g sugar].

 

HERBED VEGGIE PASTA

4 cups vegetable noodles (spaghetti squash, spiraled zucchini and/or squash)

½ tablespoon olive oil

1 garlic clove, minced

⅔ cup fresh parsley, finely chopped

2 tablespoons parmesan cheese

 

Heat a skillet to medium-high heat. Add the olive oil and garlic. Sauté 2-3 minutes, then add the noodles. Turn the heat to medium and cover the skillet. Cook the vegetable noodles for 4-5 minutes until tender. Transfer to a large mixing bowl and toss with the parsley and parmesan cheese. Serve into 2 bowls [Per serving: 90 calories, 7g fat, 7g carbs, 5g protein, 5g sugar].

 

SWEET SESAME NOODLES

1 box (~14 ounces) whole wheat spaghetti noodles (can substitute gluten free or vegetable noodles)

1 container Hope Super Hemp Hummus

3 tablespoons low sodium (gluten free) soy sauce

2 tablespoons honey

2 tablespoons sesame oil

 

Prepare the noodles according to the instructions on the package. While the noodles cook, make the sauce by combining the hummus, soy sauce, honey and sesame oil until smooth. Drain the noodles using a strainer. Transfer to a large mixing bowl. Using tongs, toss the noodles in the sweet sesame sauce. Makes 8 servings [Per serving: 260 calories, 9g fat, 42g carbs, 6g sugar, 9g protein].

 

GREEK PASTA SALAD

4 servings cooked noodles (spaghetti noodles, spiraled veggie noodles, spaghetti squash, Explore Asian bean pasta)

1 can artichoke hearts, drained and chopped

2 ounces pitted kalamata olives, chopped

2 tomatoes, chopped

½ cup tzatziki

2 ounces feta cheese, crumbled

 

Prepare the noodles. Transfer to a large mixing bowl. Set oven to a broil. Lay the chopped artichokes, olives and tomatoes on a baking sheet lightly greased with nonstick cooking spray. Broil for 5 minutes. Toss with the noodles, tzatziki and feta cheese. Serve warm. Serves 4 [Per serving (using Explore Asian bean pasta): 335 calories, 9g fat, 25g carbs, 31g protein, 9g sugar]. 

 

SPAGHETTI SQUASH CARBONARA

1 spaghetti squash

1 tablespoon olive oil

4 ounces prosciutto, chopped

1 can green peas, rinsed and drained

1/4 cup yellow onion, chopped

1/4 cup parmesan cheese 

 

Preheat the oven to 450 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Place the squash halves on a baking pan face down. Bake for 35-40 minutes, until the squash is tender and can be pierced with a fork. Remove from the oven and allow the squash to cool, then scrape the flesh with a fork - it should fall free from its skin and resemble angel hair pasta. Heat a large skillet to medium-high heat. Once hot, add the olive oil to coat the bottom. Sauté the prosciutto, peas and onion for 5-7 minutes, stirring occasionally. Add in the squash strands and parmesan cheese and stir to combine. Cook for another 3-4 minutes then serve. Serves 4.

 

SPAGHETTI SQUASH FRA DIAVOLO

1 spaghetti squash

1 pound lean ground turkey

3 cups fresh tomatoes, chopped 

1 tablespoon fresh garlic, minced

2 tablespoons fresh basil, chopped

2 tablespoons fresh mint, chopped

1 teaspoon red pepper flakes

 

Preheat the oven to 450 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Place the squash halves on a baking pan face down. Bake for 35-40 minutes, until the squash is tender and can be pierced with a fork. Remove from the oven and allow the squash to cool, then scrape the flesh with a fork - it should fall free from its skin and resemble angel hair pasta. Heat a large skillet to medium-high heat. Add the ground turkey and use a spatula to break apart into pieces. Cook until lightly browned. While the meat cooks, blend the tomatoes, garlic, basil, mint, red pepper, salt and pepper in a blender until thick. Pour the sauce into the skillet and bring to a simmer. Turn the heat to low and cover, cooking for another 5-7 minutes. Stir in the spaghetti squash strands. Serves 4 [Per serving: 220 calories, 9g fat, 13g carbs, 23g protein, 7g sugar].

 

FRESH TOMATO PASTA

1 package (8 ounces) Explore Asian Organic Black Bean Pasta

1 head broccoli, chopped

1 tablespoon olive oil

1 tablespoon garlic, minced

1 teaspoon red pepper flakes

4 tomatoes, chopped

 

Prepare the black bean noodles according to the instructions on the package. Heat a large skillet to medium-high heat. Add the broccoli, olive oil, garlic and red pepper and sauté 6-8 minutes. Turn the heat to low and cover. Strain the noodles and add them to the skillet, tossing to combine. Remove from the heat and mix in the tomatoes before serving. Serves 4.

 

CREAMLESS PASTA ALFREDO

1 head cauliflower, cut into florets

1 cup fat free, low sodium vegetable broth

1 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons milk (unsweetened almond or 2%)

1/4 cup parmesan cheese

zucchini noodles or pasta of choice

 

Place cauliflower in a microwave-safe bowl with one tablespoon of water. Cover with a microwave-safe lid or plate and microwave for 1 minute. Stir, and continue to microwave for 30-second intervals until cauliflower is tender (on the softer side is better). Add the steamed cauliflower to a blender with the vegetable broth, garlic powder, olive oil, milk, and parmesan cheese. Blend until creamy. Pour the alfredo sauce into a saucepan and heat to medium-high heat, then turn down the temperature to allow the sauce to simmer. While the sauce simmers, prepare the noodles (see our Zucchini Noodles recipe or follow the directions on the package). Remove the sauce from the heat and pour over the noodles. 

*Note: to make Slender Vodka Sauce (pink sauce), combine the alfredo with marinara sauce

 

CREAMY PESTO ZUCCHINI PASTA

2 avocados

3 cups arugula

2/3 cup fresh basil

2 tablespoons olive oil

1/3 cup parmesan

2 zucchinis, spiralized (or shredded)

grape tomatoes, cut in half

 

Add avocado, arugula, basil, olive oil, parmesan, salt and pepper in a food processor. Pulse to combine until creamy. Set aside. Heat a saucepan to medium heat and add zucchini. Cook 10 minutes then stir in avocado sauce and cook for another 5 minutes until hot. Remove from the heat and toss with tomatoes. Sprinkle with extra parmesan and serve warm. Serves 4.

 

MAC 'N CHEESE

2 cups elbow macaroni pasta (regular or gluten free) OR spaghetti squash

1 cup unsweetened almond milk

1 cup fat free cheddar cheese

1/4 cup parmesan cheese

1 tablespoon cornstarch

 

Fill a pot with water and noodles and bring to a boil. Cook based on the directions on the package then strain and return to the pot. If you are using spaghetti squash, bake for 50-60 minutes at 400 degrees then scrape squash with a fork and set aside. Meanwhile, combine milk, cheeses, cornstarch, salt and pepper in a small saucepan. Cook on medium-high heat until mixture starts to bubble, stirring frequently to prevent the bottom from burning. Turn to low heat and simmer until cheese is melted. Pour cheese sauce over macaroni or squash and stir to coat. Serves 4-6.