Angel Hair Shirataki Primavera

Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 1 small bunch broccoli, about 1 heaping cup of florets
  • 1 small zucchini, diced
  • 4 asparagus spears
  • ½ cup peas, fresh or frozen
  • ½ cup snow peas
  • 3 minced garlic cloves
  • 3 Roma tomatoes, seeded and diced
  • 12 basil leaves, chopped
  • 4 tablespoons butter
  • ¼ cup chicken broth (use vegetable broth for vegetarian option)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt
Instructions
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
  13. Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
  14. Grind some black pepper over everything and serve immediately.

 

Shirataki Noodles and Pesto

Shirataki Noodles and Pesto
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 lemon; juice of
  • ½ cup Pesto
  • ½ cup oil-packed sun-dried tomatoes
  • 1 cup fresh or frozen peas
  • 1 carrot; grated
  • ½ cup toasted almonds; slivered
  • salt and pepper to taste
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a large bowl, combine the oil, vinegar, lemon juice and pesto.
  3. Add the Shirataki Noodles and toss to mix.
  4. Add the remaining ingredients and toss to mix.
  5. Season with salt and pepper.