About
This simple but tasty keto spaghetti is flavored with salty anchovies and capers, sweet tomato, tender spinach and topped with crunchy walnuts.
This is a great quick and easy option for weeknight dinners.
Ingredients
- 4 anchovies anchovy canned
- 2 cup spinach
- 1 ½ tablespoon, halves walnuts
- 1 large zucchini
- 1 clove garlic
- 1 teaspoon, whole pieces capers
- 1 tablespoon olive oil
- 1 medium – 2 3/5" diameter tomato
- 1 teaspoon lemon peel or zest raw
Instructions
- Slice the ends off the zucchini and peel off the outer skin – discard. Peel the zucchini into long ribbons and set aside.
- Add the walnuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.
- Roughly chop the tomato and crush the garlic. Heat the olive oil in a skillet over a medium heat. Add the chopped tomato, garlic, anchovies, capers and lemon zest to the skillet and sweat for 3-4 minutes until tender and the anchovies have melted.
- Add the zucchini and spinach to the pan. Stir well and cook for 2-3 minutes until the zucchini is just tender and the spinach is wilted.
- Crumble over the toasted walnuts to serve.
Nutrition Facts
- Servings: 2
- Calories: 148.8kcal/622.4kJ (per serving)
- Fat: 11.3g (per serving)
- Carbs: 8.5g (per serving)
- Protein: 6.1g (per serving)
