Description
Keto Cold Pasta Salad is satisfying yet filled with summer flavour. The recipe uses low-carb pasta, garlic, onion, French beans (optional), tomatoes, and Parmigiano -Reggiano.
Ingredients
Scale
Noodles:
3 cups almond flour
3 teaspoons xanthan gum
1/4 cup golden flaxseed meal
4 eggs
1 teaspoon olive oil
Sauce:
1/4 cup olive oil
3 cloves garlic, minced
8 French green beans, trimmed (optional)* (2 each)
1 tomatoes, chopped
1 tablespoon reserved noodle water
Parmigiano -Reggiano (for garnish)
*French beans are not strictly Keto compliant so choose at your own discretion.
Instructions
- These Keto Low-Carb pasta or noodles are very dense and filling. Make the dough in a bowl and by hand or in a food processor or mixer. (Mixer is easiest.) Place all ingredients in the bowl. Mix well. If making by hand pull the dough together with your hands. Start with 2 ½ cups of almond flour. Add more if needed. The dough should be firm. Transfer to a clean bowl. Cover and refrigerate for 24 hours.
- When ready to use, cut the dough in half. Cover half of the dough ball with a wet cloth. Transfer the other half to a large piece of parchment paper. Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4” X 4” square. Top the square with another sheet of parchment paper. Using a rolling pin, and roll out a square about 8” X 8”. Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8th-inch noodles.
- When ready to dine, boil the water. Add olive oil to water. Add the noodles. Boil the noodles for 3 minutes. Drain the noodles in a colander and run cool water over them to prevent sticking.
- To make the sauce, in a sauté pan over medium heat, heat olive oil. Add garlic. Sauté until garlic is aromatic. Add green beans. Sauté, shaking the pan until tender, about 2 minutes. Add tomato. Sauté another minute to heat through. Keep warm.
- Meanwhile, make your KETO LOW-CARB noodles. Boil for 3 minutes. When noodles float to the water’s surface. Drain and rinse under hot water. Cut the noodles into smaller pieces.
- In the same sauté pan over low heat, add noodles with noodle water, beans, and tomatoes. Gently toss (so as to not break noodles) until well coated and heated through. Divide between bowls. Garnish each bowl with cheese and season with pepper.
Notes
- The recipe is based on the keto version and is approximate only. One serving has 7 grams of net carbs. The calculation does not include the addition of Parmigiano as a garnish.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 20
- Cook Time: 20
- Category: KETO LOW-CARB
- Method: BOILING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 585
- Sugar: 2
- Sodium: 28
- Fat: 56
- Saturated Fat: 5
- Unsaturated Fat: 59
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 7
- Protein: 15
- Cholesterol: 92