BlogRecipes

Veggie Noodle Lobster Carbonara Pasta

By January 11, 2018 No Comments

PASS THE PASTA FOLKS!

And this pasta is a colorful bowl of healthier goodness in the form of a rehabbed recipe from your favorite Italian restaurant. I call this recipe “Partially Paleo” because I use spiralized carrots or zucchini for the noodles, but I do use a little bit of Parmesan cheese for the sauce. If you want to take it full on paleo? By all means, remove the Parmesan and use Nutritional Yeast.– a useful non-dairy replacement.

How I Rehabbed The Recipe + Why

The classic carbonara dish at a restaurant is a whopping 2 to 3-cup serving that will have you eating….drum roll please: 1,158 – 1,730 calories, 94 – 141 grams of fat, and 70-105 grams of carbohydrates!

I took it upon myself to make it healthier by replacing some ingredients. My carbonara has just 520 calories per 2-cup servings (including lobster and sauce,) has a healthier fat content, and is only 32 grams of carbohydrates.

  • Removing white flour and using veggie noodles automatically lowers your carbohydrate intake, but also adds in a more nutrient-dense noodle option. We all need creative ways to increase our daily veggie intake!
  • Using shellfish gives you protein with a low-calorie profile, which is why adding the egg for the classic finish, is not overdoing the protein or calories from protein.
  • Cutting the “bad” fat by using coconut milk instead of heavy cream is a great substitution with the biggest bang on the calorie front. While coconut milk is still a higher fat food, it is better for those arteries 🙂
  • The added density to the recipe since it is without whole grain-based fiber, I put the roasted broccolini in it so this recipe is not only flavorful, but also makes you full!

Zucchini Noodle Lobster Carbonara

makes 2 servings

What You Need

For the Pasta Base:

  • 2 eggs, over-easy
  • 4  cups zucchini or any veggie noodle of choice
  • 1 bunch broccolini, sprayed lightly with oil + roasted at 350 degrees until lightly browned
  • 2 lobster tails; sliced from tail to front + baked at 350 degrees F for 10-12 minutes or until opaque
    • IF LOBSTER IS UNAVAILABLE: large scampi or shrimp is a great replacement or make it with pancetta or bacon instead!

For the Sauce:

  • 1 cup full fat or light coconut milk
  • ½ cup parmesan cheese
  • dash of sea salt + pepper
  • dash of red pepper flakes
  • 2 garlic cloves, minced

To Make

  1. Simply simmer the sauce ingredients all together until it thickens in a saucepan over medium heat.
  2. Serve atop raw or lightly sautéed veggie noodles with the lobster tail + an egg, over-easy.