THE RECIPE
INGREDIENTS
- 1 package of Explore Cuisine spaghetti
- 12 ounces of julienned bell peppers
- 12 ounces of pre-cooked shrimp (70-90 size)
- 900 ml of chicken broth
- 1 Thai red chilli pepper diced.
- 1 cup of fresh spinach
- Jalapeno slices for garnish
DIRECTIONS
Yield: 4 servings
- Bring 2 litres of salted water to a boil
- Add the pasta and cook for 6 minutes.
- In a separate post bring the broth to a boil along with the diced chilli pepper,
- When the pasta is cooked add the shrimp to the broth.
- Strain the pasta and divide it in to 4 serving and add to bowl.
- Add the bell pepper and spinach beside the noodles.
- Pour the broth over the plated noodles and garnish with Jalapenos.
Enjoy!
Another Keto pasta dish to warm the heart.
Continuing to experiment with the new keto pasta varieties. This week I used the spaghetti variety to make the Pho. As an accommodation to keeping preparation time in the more reasonable range I have opted for a premade broth rather than make my own.
Again, we try not to be commercial but I can’t help but give a shout out to Explore Cuisine Pasta.
Great on a cold winter day this soup is reminiscent of the Vietnamese Pho that I have enjoyed so many times before.
Nutrition Facts
Amount per serving.
| Calories | 255 |
| Fat | 4 g |
| Carbohydrates | 13.6 g |
| Fiber | 10.18 g |
| Protein | 34.7 g |
unKETOventional 