Shirataki Spaghetti with Beef and Eggplant Ragu

 

Shirataki Spaghetti with Beef and Eggplant Ragu
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Spaghetti Noodles
  • ½ pound 92%-lean ground beef
  • 4 cloves garlic, chopped
  • ½ teaspoon fennel seed
  • 3 cups diced eggplant (about ½ medium)
  • 2 teaspoons extra virgin olive oil
  • 2 8 ounce cans no salt added tomato sauce
  • 1 cup red wine
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons pine nuts, toasted
  • ½ cup crumbled feta (optional)
Instructions
  1. Drain and rinse Shirataki Spaghetti Noodles. Dry on paper towels.
  2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
  3. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
  4. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
  5. Stir in oregano, salt and pepper.
  6. Place pasta on serving dish; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cup cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 small zucchini, diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 3 large roma tomatoes, seeded and diced
  • 2 large scallions, sliced
  • 2 -8 ounce packages Shirataki Noodles
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Feta cheese, crumbled
  • Garnish: Rosemary sprigs, if desired
Instructions
  1. In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
  2. Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
  3. Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
  4. Stir fry until heated through.
  5. Pour reserved sauce over mixture and toss to coat.
  6. Continue cooking until heated through, about 2 minutes.
  7. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
  8. Garnish with rosemary sprigs if desired.
  9. Serve warm.