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The roasted chickpeas add a delightful crunch and a protein boost to the dish, making it both satisfying and nutritious. As a gluten-free alternative, the pasta is typically made from ingredients like brown rice or chickpea flour, maintaining a pleasing al dente texture while accommodating those who need to avoid wheat-based products.

The roasted lemon adds a refreshing and slightly charred citrusy note that balances the richness of the dish. Combined with fresh herbs and perhaps a drizzle of olive oil, this gluten-free roasted lemon and chickpea pasta is a flavorful and well-balanced meal that showcases the creativity and diversity of gluten-free cooking. It’s an excellent choice for those seeking a delectable gluten-free pasta dish that’s both nourishing and satisfying to the taste buds.

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Gluten-Free Roasted Lemon and Beet Chickpea Pasta

This Gluten-Free Roasted Lemon and Beet Chickpea Pasta is a vibrant and nutritious dish that combines earthy roasted beets, zesty lemon, and protein-packed chickpea pasta. The flavors come together beautifully to create a colorful, flavorful, and satisfying meal that's both gluten-free and vegetarian.

Course Dinner, Lunch, Side Dish

Cuisine American

Keyword beets, chickpeas, Gluten Free, pasta

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

For the Roasted Beets

• 3 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Juice of 1 lemon

For the Pasta

• 8 oz gluten-free chickpea pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup toasted pine nuts optional
• Salt and pepper to taste
• Grated vegan parmesan optional, for serving

Instructions

• Preheat your oven to 400°F (200°C).
• In a bowl, toss the diced beets with olive oil, salt, pepper, lemon zest, and lemon juice. Spread them out on a baking sheet in a single layer.
• Roast the beets in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir them halfway through roasting to ensure even cooking. Once done, remove from the oven and set aside.
• While the beets are roasting, cook the gluten-free chickpea pasta according to the package instructions until al dente. Drain and set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the cooked chickpea pasta and roasted beets to the skillet. Toss to combine, allowing the pasta to absorb the flavors.
• Stir in the fresh basil and parsley, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
• If desired, sprinkle with toasted pine nuts for added texture and flavor.
• Serve the Gluten-Free Roasted Lemon and Beet Chickpea Pasta hot, optionally topped with grated vegan parmesan for extra richness.

Enjoy this colorful and nutritious gluten-free pasta dish with the earthy sweetness of roasted beets and the zesty kick of lemon! It’s a delightful meal that’s sure to please both your taste buds and your appetite.

The post Gluten-Free Roasted Lemon and Beet Chickpea Pasta appeared first on Happy Healthy Hub.

The dish is a vibrant celebration of seasonal vegetables like bell peppers, broccoli, carrots, and cherry tomatoes, creating a visually appealing and nutrient-packed medley. These veggies are sautéed to perfection and then tossed with al dente pasta in a creamy and dairy-free sauce, often made with ingredients like almond milk or cashew cream.

What makes vegan chicken pasta primavera so special is its versatility. You can adjust the vegetable selection to suit what’s in season, making it an ideal year-round meal. This dish embodies the essence of Italian cuisine with its fresh, vibrant ingredients and is a wonderful example of how vegan cooking can create a satisfying, flavorful, and health-conscious meal that appeals to a wide range of tastes and preferences.

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Gluten-Free Vegan Chicken Pasta Primavera

ThisGluten-Free Vegan Chicken Pasta Primavera is a delightful twist on a classic Italian dish. It's a colorful medley of fresh vegetables, vegan chicken, and gluten-free pasta, all tossed in a creamy and flavorful dairy-free sauce.

Course Dinner, Lunch, Main Course

Cuisine Italian

Keyword pasta, pastaprimavera, veganchicken, veganpastaprimavera

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Ingredients

• 8 oz gluten-free pasta of your choice
• 1 cup vegan chicken substitute, cubed seitan, tofu, tempeh
• 2 cups mixed vegetables bell peppers, broccoli, carrots, cherry tomatoes
• 1/2 cup frozen peas
• 1/4 cup nutritional yeast
• 2 tbsp gluten-free all-purpose flour
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp dairy-free butter
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish optional

Instructions

• Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the vegan chicken substitute and sauté until it begins to brown, about 5 minutes. Remove from the skillet and set aside.
• In the same skillet, add the dairy-free butter and minced garlic. Sauté for about 1 minute until fragrant.
• Sprinkle the gluten-free all-purpose flour over the garlic and butter, whisking constantly to create a roux. Cook for 2-3 minutes until the roux becomes a light golden color.
• Slowly pour in the unsweetened almond milk while continuing to whisk. Cook for another 2-3 minutes, allowing the sauce to thicken.
• Stir in the nutritional yeast, dried basil, dried oregano, salt, and pepper. Mix until well combined.
• Add the mixed vegetables and frozen peas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender but still vibrant.
• Return the cooked vegan chicken substitute to the skillet and toss everything together.
• Add the cooked gluten-free pasta to the skillet and gently stir to coat the pasta and vegetables with the creamy sauce.
• Cook for an additional 2-3 minutes to heat through.
• Taste and adjust the seasoning with more salt and pepper if needed.
• Serve the Gluten-Free Vegan Chicken Pasta Primavera hot, garnished with fresh basil or parsley if desired.

Enjoy this delightful and allergy-friendly pasta primavera with a creamy, dairy-free sauce! It’s a satisfying and flavorful meal that everyone can enjoy.

The post Gluten-Free Vegan Chicken Pasta Primavera appeared first on Happy Healthy Hub.

One of the joys of enjoying vegetarian chili is the rich, complex flavors that develop as it simmers. Tomatoes, onions, and garlic provide a savory base, while a blend of chili powder, cumin, and paprika infuses the dish with warmth and depth. The beans, along with ingredients like corn and bell peppers, add a delightful variety of textures and colors that make each spoonful a delightful experience.

What’s more, vegetarian chili is highly customizable, allowing you to tailor it to your preferences. You can make it as spicy as you like, top it with grated cheese or vegan sour cream, or serve it alongside crusty bread, rice, or tortilla chips. Whether you’re a vegetarian or simply looking to enjoy a meatless meal, hearty vegetarian chili is a go-to choice that promises to fill your belly and warm your soul, especially on a chilly day.

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3 Bean Vegetarian Chili Recipe

This vegetarian chili recipe is a hearty and flavorful alternative to the classic meat-based chili. Loaded with a variety of beans, vegetables, and savory spices, it's a satisfying one-pot meal that's perfect for chilly days or a cozy dinner with family and friends.

Course Dinner, Lunch, Snack

Cuisine American

Keyword Healthy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 2 cloves garlic
• 1 bell pepper
• 1 zucchini, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 jalapeno pepper, finely chopped
• 1 28 oz can crushed tomatoes
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can pinto beans, drained and rinsed
• 1 15 oz can corn kernels, drained
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper adjust to taste
• salt and pepper to taste
• chopped fresh cilantro, diced avocado, shredded vegan cheese, and vegan sour cream for garnish optional

Instructions

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
• Add the minced garlic, bell pepper, zucchini, carrot, celery, and jalapeño pepper(if using). Sauté for about 5 minutes, or until the vegetables start to soften and the onion becomes translucent.
• Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes, stirring constantly to toast the spices.
• Add the crushed tomatoes, drained black beans, kidney beans, pinto beans, and corn kernels (if using). Pour in the vegetable broth and stir well to combine all the ingredients.
• Bring the chili to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender. If you're using fresh or frozen corn, add it during the last 5 minutes of cooking.
• Taste the chili and adjust the seasoning if needed. If you prefer a spicier chili, you can add more cayenne pepper at this stage.
• Serve the vegetarian chili hot, garnished with chopped fresh cilantro, diced avocado, shredded vegan cheese, and a dollop of vegan sour cream if desired.

This vegetarian chili is a wholesome and filling dish that’s packed with protein, fiber, and flavor. It’s perfect for serving a crowd or for leftovers throughout the week. Enjoy your warm, comforting bowl of chili!

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The preparation of these mushroom burgers often involves marinating the Portobello caps in a flavorful mixture of balsamic vinegar, olive oil, garlic, and herbs, infusing them with an extra layer of depth and complexity. Once grilled or roasted, the mushrooms develop a smoky, charred exterior while remaining juicy and tender inside. They are typically served on a toasted bun with all the fixings you’d expect from a classic burger, such as lettuce, tomato, onions, and condiments like mayo or ketchup.

One of the joys of savoring Portobello cap mushroom burgers is the explosion of flavors and textures with each bite. The umami-rich mushrooms, combined with the freshness of the vegetables and the creaminess of the condiments, create a truly satisfying and wholesome burger experience. Whether you’re a vegetarian or simply seeking a delicious meatless option, these burgers are a delightful and flavorful choice that will leave your taste buds craving more.

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Portobello Cap Mushroom Burgers

This Portobello Mushroom Burger recipe is a fantastic choice for anyone looking to enjoy a delicious and satisfying vegetarian or vegan burger. Portobello mushrooms, marinated in a flavorful blend of herbs and spices, take centerstage as the "patty."

Course Dinner, Lunch, Snack

Cuisine American

Keyword burgers, Healthy, mushroom burgers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Ingredients

For the Portobello Marinade

• 4 large Portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• salt and black pepper to taste

For Assembling

• 4 burger buns choose vegan buns for a vegan burger
• 4 lettuce leaves
• 1 large tomato, sliced
• 1 red onion, thinly sliced
• 4 slices vegan cheese optional
• ketchup, mustard, vegan mayonnaise, or your favorite condiments

Instructions

• In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create the marinade.
• Clean the Portobello mushroom caps by gently wiping them with a damp paper towel or brushing off any dirt. Remove the stems and gills if desired.
• Place the mushroom caps in a shallow dish, gill side up. Pour the marinade over the mushrooms, ensuring they are well coated. Let them marinate for at least 15 minutes, or longer if time allows. You can marinate them in the refrigerator for a few hours for a more intense flavor.
• Preheat your grill or a grill pan over medium-high heat. Once hot, grill the marinated Portobello mushrooms for about 4-5 minutes on each side, or until they are tender and have grill marks. You can also use a stovetop skillet if you don't have a grill.
• During the last minute of grilling, add a slice of vegan cheese to each mushroom cap, if using. Cover the grill or pan to help the cheese melt.
• While the mushrooms are grilling, toast the burger buns on the grill or in a toaster until they're lightly browned.
• To assemble the Portobello Mushroom Burgers, start with the bottom bun, add a lettuce leaf, a grilled Portobello mushroom cap with melted cheese, a slice of tomato, and some red onion slices. Top with your choice of condiments, and finish with the top bun.
• Serve the burgers immediately with your favorite side dishes, such as fries, coleslaw, or a fresh green salad.

These Portobello Mushroom Burgers are a delectable meatless alternative that’s both satisfying and packed with flavor. Whether you’re a vegetarian, vegan, or simply looking for a tasty burger variation, you’ll love this savory and hearty creation. Enjoy!

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Light & Fresh Gluten-Free Strawberry Shortcake

A delightful and guilt-free twist on the classic strawberry shortcake. This version features tender gluten-free shortcakes piled high with luscious strawberries and topped with a dollop of whipped cream. Light & Fresh Gluten-Free Strawberry Shortcake is a terrific way to celebrate the sweetness of strawberries. It's perfect for spring and summer gatherings or whenever you're craving a fruity and indulgent dessert.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

For the Shortcakes

• 2 cups gluten-free all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cut into cubes
• ⅔ cup unsweetened almond milk or other milk of choice

For the Strawberry Filling

• 4 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

• Preheat the oven to 400°F (200°C).
• In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt.
• Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Pour in the almond milk and vanilla extract. Stir until the dough just comes together. Be careful not to overmix.
• Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 3/4-inch thick. Use a round biscuit cutter to cut out shortcakes from the dough. Place them on a baking sheet lined with parchment paper.
• Bake the shortcakes in the preheated oven for 12-15 minutes or until they are golden brown on the edges. Allow them to cool on a wire rack.
• In a mixing bowl, combine the sliced strawberries, granulated sugar (adjust based on the sweetness of the strawberries), lemon zest, and lemon juice. Toss gently to coat the strawberries in the mixture. Let the strawberries macerate for about 15-20 minutes to develop their flavor.
• In another mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• To assemble, slice the cooled shortcakes in half horizontally. Place the bottom halves on serving plates.
• Spoon a generous amount of the strawberry mixture onto the bottom half of each shortcake.
• Top the strawberries with a dollop of whipped cream.
• Place the top halves of the shortcakes over the whipped cream.
• Optionally, garnish with extra sliced strawberries or a dusting of powdered sugar.
• Serve the Light & Fresh Gluten-Free Strawberry Shortcakes immediately, allowing everyone to enjoy the delicious flavors and textures.

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Make-Ahead Breakfast Casserole

A nutritious and convenient breakfast option that can be prepared in advance. Packed with protein and veggies, this breakfast casserole is a perfect way to start your day with a satisfying and balanced meal. Make-Ahead Breakfast Casserole is a great option for busy mornings or for feeding a crowd. You can customize the ingredients based on your preferences, making it a versatile and satisfying breakfast choice.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 8 large eggs
• 1 cup skim milk or unsweetened almond milk
• 1 tsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup baby spinach, chopped
• 1 cup lean ham or turkey sausage, drained and diced
• 1 cup whole wheat bread (or bread of choice), diced
• 1 cup reduced-fat cheddar cheese, shredded
• 1 tsp dried thyme
• salt and pepper to taste

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.
• In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until the vegetables are tender, about 5 minutes. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
• In a large mixing bowl, whisk together the eggs and milk until well combined.
• Add the cooked vegetable mixture, diced ham or turkey sausage, diced bread, shredded cheddar cheese, dried thyme, salt, and pepper to the egg mixture. Mix everything together until the ingredients are evenly distributed.
• Pour the mixture into the prepared baking dish, spreading it out evenly.
• Bake in the preheated oven for 25-30 minutes, or until the casserole is set in the center and the top is lightly golden.
• Once cooked, remove the casserole from the oven and let it cool slightly before slicing.
• If you plan to make this casserole ahead of time, allow it to cool completely before covering and refrigerating. To reheat, simply place individual portions in the microwave or oven until heated through.
• Serve the healthy Make-Ahead Breakfast Casserole warm, either on its own or with a side of fresh fruit or yogurt.

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Video Overview:

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Gluten Free, Colorful, Heart-Healthy Salmon Recipe

Course Lunch, Main Course

Cuisine American, Gluten Free

Keyword Gluten Free, Healthy, Salmon

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 1 person

Author keith

Ingredients

• 6 oz fresh or frozen wild Salmon
• 1 tsp organic olive or coconut oil
• 1/2 lime
• 2 tsp cajun spice
• 6 oz purple potato
• 4 oz asparagus
• 2 tsp organic vinaigrette
• 1/4 tsp sea salt
• 1 tsp grass fed butter

The preparation is very simple and straightforward. No more than 10-15 minutes needed to prepare and 20 minutes in the oven. It’s an aesthetically pleasing, healthy recipe that’s low glycemic, good for weight loss, or replenishing nutrients after working out. Salmon is one of the most nutrient dense foods in the world. It’s also great for people with diabetes or heart disease. Best of all, it tastes great.

Purple potatoes are used in this recipe for many health benefits over typical potatoes. Not only is the glycemic index lower than white potatoes, but they’re richer in antioxidants and other health benefits. A lower glycemic index means less insulin and glucose spikes after a meal. Doing this may help to prevent several different health disorders over time. Plus, the purple color looks amazing with the pink color of salmon.

Anthocyanins are the pigments in purple potatoes and several other foods. These colorful pigments are showing very promising research for lung health, cardiovascular disease, diabetes, cognitive health, and even cancer. Consuming a variety of foods rich in these pigments on a regular basis may help lower the risk of some of the most common diseases in the world according to many studies.

Preparation

• Peel potato and cut into thin slices.
• Mix in 1/2tsp. olive or coconut oil, add salt, Cajun seasoning or any other blend of spices.
• Mix 1 tsp vinaigrette, 1/2tsp. olive or coconut oil, 2 tsp parmesan cheese, and a dash of salt to the asparagus.
• Rub in 1/2 tsp olive oil, Cajun seasoning(or any other seasoning blend), and 1 tsp. of balsamic vinaigrette to salmon.

Cooking

Heat oven to 375 and begin by cooking the potatoes for 10-12 minutes. Take out pan and flip the potatoes, while adding in the asparagus and salmon for the final 10-11 minutes. When finished, squeeze half a lime, a pinch of sale and pepper, and ½ tsp of butter on the salmon. Adding butter at the end of cooking gives superior taste and  health benefits over cooking with it. Enjoy!

The post Gluten Free, Colorful, Heart-Healthy Salmon Recipe appeared first on Happy Healthy Hub.

So my husband is trying Keto again. Wish us luck. Not that it is much different than how we usually eat, but there is a lot more prepping and cutting and planning… so a lot more work on my part.  🙂  I do not mind, especially if it is going to help him feel better in the long run.  One of the best things I have learned about meal prepping, even before my husband doing Keto, is the Frittata.  It is easy, it is delicious, and it lasts for days.

I am able to change up this frittata recipe for him on a weekly basis too so it does not get old.  Sometimes I use more egg whites than the whole egg.  Sometimes I use diced asparagus, sometimes I use spinach, and sometimes I use zucchini, it all depends on what I have extra of and what I know he will like.  I always change up the meat too, sometimes it is Canadian bacon, others its leftover steak, sliced deli meat, or sometimes its vegetarian.  Either way, he loves these frittatas and so do I!

I generally make it in a 9 inch round cake pan, I guess I could use a square cake pan as well but now it’s a habit.  I then cut it in 6 triangles and there is breakfast for either 6 days for him, or 3 and 3 for him and me.  The best part is its hart to mess up…forgot to set a timer and it overcooked?  Still delicious… didn’t have much on hand?  Eggs and cheese it is… still delicious.

Here is a sample recipe of my normal frittata for a daily dose of yummy, keto, protein-packed breakfasts.

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Meal Prep Frittata

An easy and delicious Frittata to make your mornings easy.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Angela Hernandez

Equipment

• cake pan

Ingredients

• 8 Eggs or more with egg whites
• 15 asparagus
• 4 canadian bacon
• 1/2 cup quattro formaggio cheese trader joes of course
• salt and pepper to taste

Instructions

• Crack eggs in cake pan, add salt and pepper and mix well
• dice asparagus and Canadian bacon and spread evenly on top of eggs
• Place in pre heated oven for 10 minutes
• The last 5 minutes, sprinkle cheese (of your choice) on top and bake
• once cooled, cut into however big pieces you want and place in tupperware, i have even added salsa on top for extra flavor.

See more of our recipes here.

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So everyone who knows me knows that I am a Trader Joe’s junkie.  I know where everything in the store is, down every isle, every summer item (pickle popcorn is a must) or especially when it is Pumpkin season.  They have pumpkin everything!  But that is not what this is about.  This is about a healthier version of a spaghetti dinner and making enough for meal prepping the next few days for lunch.  I, of course, get everything from Trader Joe’s.   

The reason I like this recipe is because I mix the zoodles in with quinoa and brown rice spaghetti noodles.  It makes it so that is not such a drastic difference to switching to zoodles, or switching to the healthier version of this kind of spaghetti.  I have 2 young boys, and they love it! There are a few tricks that I have learned along the way, like having plenty of water when boiling the pasta. 

Quinoa pasta absorbs more water and leaves a heavier residue.  Also, stir the pasta frequently because those pesky noodles stick together easier, even with olive oil in the pot.  Another trick to make it tastier is to sauté the zoodles for a couple minutes in olive oil and salt and pepper.  This will ensure that this healthier version of noodles taste delicious and have a similar texture to the spaghetti, versus being slimy and crunchy… 🙂

Enjoy and Cheers!

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Zoodle and Spaghetti Dinner

A combination of zuchinni noodles and quinoa/brown rice pasta for a healthy all in one dinner.

Course Main Course

Cuisine Italian

Keyword Spaghetti, zoodles

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Author Angela Hernandez

Cost $20

Equipment

• spiralizer
• pan
• pot

Ingredients

• 3-4 organic zucchini
• 1 package quinoa and brown rice spaghetti
• 1 jar organic marinara sauce
• 1 package garlic chicken sausage
• 2-3 garlic cloves minced
• 2 tsp olive oil
• salt and pepper to taste
• parmesean cheese to taste

Instructions

• Spirilize zucchini, another tip is to cut the zoodles alongthe way so they are not super long
  
• Sauté garlic and zoodles on medium heat for 3-4 minutes, addsalt and pepper
• Cook pasta according to package, remember to stir frequently
• Cut and sauté sausage while that is cooking
• Drain pasta and pour sauce in pasta pan, heat
• Mix both zoodles and pasta into sauce

The post Healthier Zoodle and Spaghetti Dinner appeared first on Happy Healthy Hub.