Chef Lexi Linsenman shares a recipe for a low-calorie, gluten-free vegetarian pasta dish!
This dish tastes like summer in the middle of winter thanks to Tony’s fresh, ripe cherry tomatoes! This dish is low-calorie, gluten-free, and can even be made vegan! Also perfect for those following Lent.
Premium Vegetarian Pasta
Serves: 2-4 people
Time: 45 minutes – 1 hour
Ingredients:
• 2-3 salmon filets
• 1 large spaghetti squash
• 2 tbsp horseradish mustard
• 3 tbsp olive oil
• 3 cloves garlic, diced
• 1/2 onion chopped
• 3 large tomatoes chopped or 2 cups diced cherry tomatoes
• 1/2 cup coconut milk
• pinch salt and pepper
• 1 bunch fresh basil
• 2 tbsp feta
• 1 tbsp fresh lemon zest
Instructions:
1. Heat oven to 400′
2. Wrap spaghetti squash in tinfoil and cook in the oven for 45minutes to an hour depending on size
o If you press the tinfoil, the skin should give a little indicating that it’s done
3. Cut spaghetti squash in half and scoop out the seeds in the middle
o Discard or use like pumpkin seeds
4. With a fork, scrape the inside of the squash into a bowl
5. In a skillet heat 2 tbsp olive oil, garlic, and onions for 2-3 minutes
6. Add tomatoes, bring to a boil, then let simmer for 15-20 minutes
7. Add coconut milk, salt, pepper, and basil (set aside some basil for plating)
8. For salmon, coat in horseradish mustard
9. Heat a small skillet with 1 tbsp olive oil and add salmon
10. Cover and cook for 10-15 minutes until done
11. Add noodles into the skillet with the sauce and stir
12. Place salmon filets on top with feta, basil, and fresh lemon zest
This dish is a version of healthy comfort food!! With amazing benefits like omega 6’s, omega 3’s, and antioxidants!
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