One Pot Pasta!
Servings Prep Time
4-6servings 15minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
15minutes
Ingredients
  • 1Tbsp gheefor sautéing your meat
  • 1lb diced organic baconor no GMO chicken, Italian sausage
  • 1pkg gluten free pastaor zucchini noodles
  • 1/2cup fresh green beanswashed & julienne
  • 2medium carrotswashed & julienne
  • 2stalks green onionswashed & julienne
  • 2 tomatoesdiced
  • 1/2cup mushroomssliced
  • 1 grated zucchiniuse a food processor
  • 1/4cups green or black olivessliced in thin rings
  • 1Tbsp capersor more!
  • himalayan salt
  • ground pepper
  • 1/2cups pestostore bought or my B & B Pesto
Instructions
  1. In a large pot add the ghee and stir fry your bacon until done. When I use meats with out GMO they tend to need a little fat to get them fried, yes, even bacon! Set the meat aside. Leave the meat leavings and ghee in the pot. Fill the pot with water and heat to a rapid boil.
  2. While the water is coming to a boil, prep your veggies (and make the pesto). Wash, dice and set aside. As I said, you can use any veggies laying around for this one. If your using zucchini noodles instead of gluten free pasta noodles see the tip below for adding them at the end.
  3. Grate your zucchini or place in a food processor until grain size. Set aside!
  4. Dice up your olives and if using, scoop out your 1 tablespoons of capers or more. Set aside!
  5. Once the water is boiling add your pasta. Once the water is boiling add your pasta. I found it takes 7-8 minutes for my brand. Boil for 3 minutes
  6. After the noodles have been boiling for 3 minutes, add green beans, carrots and any other firm veggies you have chosen to the boiling pasta. These take the longest to cook and really just need to be blanched. Cook them for 3 minutes along with the pasta.
  7. After 3 minutes, add the mushrooms, tomatoes, green onions and other softer veggies you might be using that only need a few minutes to blanch. Boil for 1 to 2 minutes. This should be 7-8 minutes total. Check your pasta!
  8. Once pasta is tender, drain the pasta and veggies!
  9. ***If your using zucchini noodles instead of gluten free pasta, add them at this time.
  10. Now add the remaining ingredients, pesto, grated zucchini, olives, capers and bacon or what ever meat you have prepared.
  11. Give it a nice mixing!
  12. Snap it up with a little salt and pepper. You can always add a dash of Italian seasoning as well but for sure a shake or two of red peppers gives it a power punch!
  13. We enjoy this dish with Brazil Nut Parmesan! See the link below.
  14. Store the left overs in a sealed container for lunch tomorrow…that’s if there’s any left!
Recipe Notes

Zucchini Noodles-After you cook the meat of your choice in the large pot, carry on with the directions by boiling a pot of water in the same pan you cooked your meat. Continue to follow the directions and add the zucchini noodles before adding the pesto, grated zucchini olives and caper!

Brazil Nut Parmesan- Jill and Lisa are two amazing ladies who created not only a super cookbook but it is filled with up to date medical findings and challenges many of the medical and nutritional choices for people with autoimmune problems. One of their recipes I love is their Brazil Nut Parmesan. Check out their site Healthful Elements and their new book at https://thyroidcookbook.com