You Won’t Be Able to Go a Week Without This Creamy Salami Zucchini Pasta

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One of the hardest parts about transitioning into the Keto Diet was giving up some of my favorite meals. One of these meals being my family’s infamous Fettuccine pasta with salami and zucchini. My mother didn’t make it much because of the excessive salami and heavy cream in the recipe which isn’t acceptable for the average American Diet, but I would be ecstatic when she did give in to making it. Once I began the ketogenic diet, I realized immediately that this meal is the perfect candidate to be tailored as a Keto-friendly dish. All I had to do was substitute the pasta for zucchini noodles, and that’s it! Now I enjoy this meal on a weekly basis (ok, maybe twice a week), and I want to share this perfect Keto- friendly recipe with everyone.

There are many ingredients to this recipe that makes it o-so-delicious, one of which being the pack of salami which adds that smokey flavor to an already flavorful dish. You then have the zucchini noodles that not only act as the pasta-substitute for this recipe, but give you a complete serving of vegetables to add to your daily intake. And finally, the parmesan cheese which helps you reach your required fat intake to remain in ketosis. Overall, this dish is the PERFECT Keto meal.

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Ingredients

  • 16 oz Pack Zucchini Noodles
  • 8 oz Hard Salami, Sliced
  • 1/2 cup Heavy Cream
  • 1 teaspoon salt + pinch
  • 1 teaspoon pepper
  • Parmasean to taste

Step One: Prep Your Ingredients  

First, it is important to gather your ingredients before you start. This way you aren’t running around looking for certain items and not tending to your cooking food. I measure out my heavy cream and precut my salami into small, thin slices so I can just dump them into the skillet when the time comes. I also prepare my garlic ahead of time so I can put the cloves right into the press.

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Take your zucchini noodles and put them in a colander. From there, grind about a teaspoon of salt on top of the noodles to extract extra water out of the noodles. This step ultimately prevents the sauce from being soupy. Overall, this is a very easy meal to prep and prepare.

Step Two: Prep the Pan

You first want to heat up about three tablespoons of olive oil in a large skillet. After about two minutes,  add two minced garlic cloves into the heated oil and let them brown for about a minute. I like to use the rule of thumb that the garlic is ready once you can smell it’s aroma.

Step Three: Sautéing the Zucchini

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Add a pack of zucchini noodles into the skillet and let it sauté for about 5 minutes, or until the noodles cook down and become quite flimsy. Sometimes, excess water from the zucchini pools in the skillet, so I prefer to let it cook down before moving to the next step.

Step Four: Add the Goods!

Once the zucchini is completely cooked, add the sliced salami and heavy cream into the skillet and allow it to heat up. Season with pepper and let it boil slightly for a minute. Then, turn it down to a simmer for 3 minutes until the heavy cream and salami have heated.

And would you believe your meal is finally complete?  I like to add a little parmesan to each serving to add a more creamy flavor and up the fat content. But yes, the meal is truly this simple, and yields 4 servings to share with others. Let me know if you try this delicious meal in the comments below!

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Creamy Salami and Garlic Zucchini Noodles

  • Servings: 2-4
  • Difficulty: easy
  • Print

A fresh, light, Italian-inspired zucchini pasta recipe perfect for a late summer dinner.

Ingredients

  • 16 oz Pack Zucchini Noodles
  • 3 cloves garlic
  • 8 oz Hard Salami, Sliced
  • 1/2 cup Heavy Cream
  • 1 teaspoon salt + pinch
  • 1 teaspoon pepper
  • Parmasean to taste

Directions


1.Separate salami and slice into 1/4 inch pieces. Set aside.

2.Remove zucchini noodles from package and put them in a colander. Grind about a teaspoon of salt on top of the noodles and mix to extract extra water out of the noodles.

3.Heat up about three tablespoons of olive oil in a large skillet. After about two minutes, add three minced garlic cloves into the heated oil and let them brown, about two minutes or until aromatic.

4.Add the zucchini noodles into the skillet. Sauté for about 5 minutes, or until the noodles cook down and become quite flimsy. Cook down any extra water the zucchini may expel.

5.Once the zucchini is completely cooked, add the sliced salami and heavy cream into the skillet. Allow it to heat up and boil slightly for a minute. Turn the heat down to a simmer for 3 minutes.

6.Remove skillet from heat and let it cool. Add parmesan to meal for taste and enjoy!



 

5 thoughts on “You Won’t Be Able to Go a Week Without This Creamy Salami Zucchini Pasta”

  1. This looks so good! Do you think substituting zucchini with butternut squash noodles would work as well? I’ve been looking for new recipes and this is perfect!

    Like

    1. Butternut squash is higher in carbs than zucchini, which wouldn’t make the recipe ideal for the Keto diet. However, if you aren’t following the Keto diet, I’m sure butternut squash would be a delicious alternative. Not to mention it is still a way healthier alternative to pasta!

      Liked by 1 person

  2. Have you heard of the frozen pasta that is made from zucchini and lentils? It looks just like penne pasta. Definitely needs a good sauce and lot of it because the texture of this pasta is a little chewy, which is why the fresh zucchini noodles are probably the way to go. I will try them next.

    Like

    1. No I haven’t! Unfortunately, lentils fall within the legume category which should be avoided when trying to remain in a state of ketosis. But as a mega pasta lover myself, zucchini noodles really do get the job done as an alternative to pasta.

      Like

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