45+ Healthy Friday Paleo Pasta Recipes for a Delicious Night

Are you a busy 45+ professional looking to maintain a healthy lifestyle without sacrificing flavor?

One of the most satisfying ways to eat well is by embracing the Paleo diet, and with the weekend comes a bit of relaxation—perfect for experimenting with new recipes. Enter Paleo pasta!

Whether you’re new to the Paleo lifestyle or looking to revamp your meal planning, these delicious, grain-free pasta recipes offer the perfect solution for your Friday night dinner.

Packed with wholesome ingredients and bursting with flavor, these dishes make it easier than ever to stick to your dietary goals while indulging in comfort food.

In this blog post, we’ll explore ten mouthwatering Paleo pasta recipes that are perfect for those who want to enjoy a satisfying, healthy meal on a Friday evening without compromising on taste or convenience.

Get ready to dig in and transform your pasta night with these nutrient-dense alternatives!

45+ Healthy Friday Paleo Pasta Recipes for a Delicious Night

No matter your age, enjoying a Friday night pasta dinner doesn’t have to mean sacrificing your health goals.

With these ten Paleo pasta recipes, you can savor all the flavors you love, minus the grains and processed ingredients.

Perfect for those 45 and older who want to maintain a balanced diet while treating themselves to something delicious, these recipes are as nourishing as they are satisfying.

So why not make your next Friday night meal a Paleo pasta masterpiece? Your taste buds—and your body—will thank you!

Zucchini Noodles with Pesto Chicken

This fresh, vibrant dish combines the goodness of zucchini noodles with a rich and creamy pesto sauce, topped with juicy grilled chicken. It’s a perfect low-carb alternative to traditional pasta, packed with flavor and nutrition. The zucchini noodles provide a crunchy texture while the pesto adds depth with its fresh basil and garlic essence. This recipe is quick, easy to prepare, and will satisfy your pasta cravings without the carbs!

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 chicken breasts (grilled and sliced)
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, olive oil, pine nuts, garlic, and nutritional yeast in a food processor. Pulse until smooth, adding more oil if necessary. Season with salt and pepper.
2. Heat a pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until slightly tender but still crisp.
3. Grill or pan-cook the chicken breasts until fully cooked, then slice thinly.
4. Toss the zucchini noodles with the pesto sauce, top with sliced chicken, and serve.

Zucchini noodles with pesto chicken are the ultimate low-carb lunch to end your week on a healthy note. This dish is not only keto-friendly but also delicious and easy to prepare. The combination of pesto and grilled chicken enhances the flavor of the zucchini noodles, making it a light but filling meal. It’s the perfect way to enjoy a “pasta” dish without the carbs and gluten!

Spaghetti Squash Primavera

Spaghetti squash acts as a wonderful substitute for pasta, and in this primavera recipe, it’s combined with a variety of fresh vegetables and a simple olive oil-based dressing. This dish is bursting with color and flavor, packed with low-carb vegetables like bell peppers, tomatoes, and spinach. It’s a simple, hearty meal that brings a refreshing, vegetable-forward twist to a traditional pasta dish while keeping it keto-friendly.

Ingredients:

• 1 medium spaghetti squash
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and roast face down on a baking sheet for 30-40 minutes, or until tender.
2. While the squash roasts, heat olive oil in a pan and sauté the bell peppers, zucchini, and cherry tomatoes for about 5-7 minutes until softened.
3. Add the spinach and cook until wilted. Season with oregano, salt, and pepper.
4. Once the squash is cooked, use a fork to scrape out the strands. Toss the squash “noodles” with the sautéed veggies and serve garnished with fresh basil.

Spaghetti squash primavera is an incredibly light and satisfying dish, making it a perfect keto lunch option. With its colorful array of vegetables and delicious, savory flavor, this recipe offers a refreshing twist on traditional pasta. The spaghetti squash noodles provide a satisfying texture, and the olive oil dressing brings it all together into a nutritious, low-carb meal that’s ideal for a Friday lunch.

Butternut Squash Alfredo with Shrimp

This creamy, decadent butternut squash Alfredo is a rich and comforting alternative to traditional pasta dishes, made with a smooth, velvety sauce and paired with succulent shrimp. The sweetness of the roasted butternut squash is balanced by the savory shrimp and the creamy sauce, making it an indulgent yet healthy low-carb lunch. This dish is full of flavor, nutrient-dense, and perfect for anyone following a keto or Paleo diet.

Ingredients:

• 1 small butternut squash (peeled, cubed)
• 1 lb shrimp (peeled and deveined)
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or butter
• 2 cloves garlic (minced)
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper, and roast them for 25-30 minutes, or until tender.
2. While the squash roasts, heat the ghee in a pan over medium heat and sauté the garlic until fragrant.
3. Add the roasted butternut squash and coconut milk to the pan, and cook for 5-7 minutes. Use an immersion blender to puree the mixture until smooth and creamy. Season with nutmeg, salt, and pepper.
4. In another pan, sauté the shrimp until pink and cooked through.
5. Toss the shrimp in the creamy butternut squash sauce and serve, garnished with fresh parsley.

Butternut squash Alfredo with shrimp is a deliciously creamy and comforting dish that’s perfect for a cozy Friday lunch. The richness of the butternut squash sauce combined with the delicate shrimp creates a fulfilling meal without the carbs. This dish proves that you don’t have to sacrifice flavor or indulgence when following a low-carb, keto lifestyle. It’s the ideal way to satisfy your Alfredo cravings while staying true to your healthy eating goals.

Shirataki Noodles with Garlic Butter Shrimp

Shirataki noodles are a fantastic low-carb pasta substitute, and in this recipe, they’re paired with succulent shrimp in a rich garlic butter sauce. The noodles are light and absorb the buttery, garlicky goodness, making every bite delicious. This dish is quick to prepare, perfect for a keto-friendly lunch that feels indulgent yet stays true to your healthy eating goals.

Ingredients:

• 1 pack shirataki noodles (rinsed and drained)
• 1 lb shrimp (peeled and deveined)
• 3 tbsp grass-fed butter or ghee
• 3 cloves garlic (minced)
• 1 tbsp lemon juice
• 1 tsp dried parsley
• Salt and pepper to taste
• Fresh lemon wedges (for garnish)

Instructions:

1. In a large skillet, melt butter over medium heat and sauté the garlic until fragrant.
2. Add the shrimp to the pan, seasoning with salt, pepper, and dried parsley. Cook until the shrimp turns pink and is fully cooked through, about 4-5 minutes.
3. While the shrimp cooks, heat the shirataki noodles in a separate pan for 2-3 minutes to remove any excess moisture. Add them to the skillet with the shrimp.
4. Toss the noodles in the garlic butter sauce and cook for another 1-2 minutes to combine the flavors.
5. Finish with a squeeze of lemon juice and garnish with fresh lemon wedges before serving.

Shirataki noodles with garlic butter shrimp is a quick, flavorful dish that’s perfect for a Friday lunch. The lightness of the shirataki noodles makes it feel like a guilt-free pasta dish, while the shrimp and garlic butter sauce add richness and depth of flavor. This low-carb, keto-friendly recipe is a great way to enjoy a pasta alternative without compromising on taste.

Cauliflower Mac ‘n’ Cheese with Bacon

This cauliflower mac ‘n’ cheese takes the comfort of traditional mac and cheese and transforms it into a low-carb, keto-friendly meal. The cauliflower florets replace pasta, but the creamy, cheesy sauce and crispy bacon bring all the comforting, indulgent flavors you love. It’s the perfect balance of creamy, savory, and satisfying without the carbs.

Ingredients:

• 1 medium head cauliflower (cut into florets)
• 1 cup shredded cheddar cheese
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 slices bacon (cooked and crumbled)
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes.
2. While the cauliflower cooks, melt the butter or ghee in a pan. Add the coconut milk, garlic powder, onion powder, salt, and pepper, and stir to combine.
3. Add the shredded cheddar cheese to the pan and stir until the sauce becomes smooth and creamy.
4. Toss the cooked cauliflower in the cheese sauce, making sure the florets are fully coated.
5. Top with crumbled bacon and garnish with fresh parsley before serving.

Cauliflower mac ‘n’ cheese with bacon is a fantastic way to enjoy a comfort food classic while keeping it low-carb and keto-friendly. The cauliflower serves as a perfect pasta substitute, absorbing the creamy, cheesy sauce, while the bacon adds a delightful crunch and savory flavor. This dish is rich and satisfying, offering all the indulgence of mac and cheese without the carbs.

Eggplant Lasagna with Ground Turkey

Eggplant lasagna offers a delightful and hearty alternative to traditional lasagna by using thin slices of eggplant in place of noodles. Paired with a savory ground turkey and marinara sauce filling, this dish is full of flavor, protein, and low in carbs. The eggplant absorbs the sauce, giving it the perfect pasta-like texture, and the turkey adds a lean protein punch, making this lasagna a healthy choice for a Friday lunch.

Ingredients:

• 2 medium eggplants (sliced thinly)
• 1 lb ground turkey
• 1 cup marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20 minutes until tender.
2. In a pan, cook the ground turkey with minced garlic until browned. Add the marinara sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
3. In a baking dish, layer the roasted eggplant slices, ricotta cheese, turkey mixture, and mozzarella. Repeat the layers, ending with a layer of mozzarella cheese on top.
4. Sprinkle with grated Parmesan and bake for 20-25 minutes, or until the cheese is bubbly and golden.
5. Garnish with fresh basil and serve.

Eggplant lasagna with ground turkey is a satisfying, nutrient-packed dish that mimics traditional lasagna without the carbs. The eggplant slices create a fantastic lasagna “noodle” that absorbs all the flavors of the turkey and marinara sauce, making it a filling and delicious meal. It’s perfect for a low-carb lunch that still feels indulgent and comforting, giving you all the flavors you crave without the gluten or carbs.

Zucchini Lasagna with Ground Beef

This Zucchini Lasagna is a perfect low-carb alternative to traditional lasagna, replacing pasta with thinly sliced zucchini. Layered with savory ground beef, a rich tomato sauce, and creamy ricotta cheese, this dish brings all the comfort of a traditional lasagna without the carbs. It’s hearty, filling, and full of flavor, making it an excellent choice for a Friday lunch that is both healthy and satisfying.

Ingredients:

• 2 large zucchinis (sliced lengthwise into thin strips)
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lay the zucchini slices on paper towels and sprinkle with salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry.
2. In a pan, cook the ground beef with chopped onion and garlic until browned. Add the marinara sauce, oregano, salt, and pepper, and simmer for 5-7 minutes.
3. In a baking dish, layer the zucchini slices, ricotta cheese, ground beef mixture, and mozzarella. Repeat the layers, finishing with mozzarella on top.
4. Sprinkle Parmesan cheese on top and bake for 25-30 minutes, until bubbly and golden.
5. Garnish with fresh basil and serve.

Zucchini lasagna with ground beef offers all the rich, comforting flavors of traditional lasagna but without the carbs. The zucchini provides a tender yet firm texture that mimics pasta, while the savory beef and cheesy layers create a hearty, satisfying meal. This low-carb lasagna is an excellent choice for anyone looking to enjoy a comforting dish on a keto diet.

Almond Flour Fettuccine Alfredo

Almond flour fettuccine is a delicious, gluten-free alternative to traditional pasta, and in this recipe, it’s paired with a rich and creamy Alfredo sauce. The homemade almond flour fettuccine is tender and satisfying, and when combined with the velvety, buttery sauce, it becomes a perfect low-carb, keto-friendly pasta dish. This recipe is indulgent, comforting, and easy to make.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 tsp salt
• 2 tbsp butter or ghee
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix almond flour, eggs, and salt until a dough forms. Knead the dough for a few minutes, then roll it out to a thin sheet. Cut the dough into fettuccine-like strips.
2. Bring a pot of water to a boil and cook the almond flour fettuccine for 3-4 minutes, or until tender. Drain and set aside.
3. In a pan, melt butter or ghee over medium heat. Add garlic and sauté until fragrant.
4. Pour in heavy cream, bring to a simmer, and cook for 2-3 minutes until the sauce thickens.
5. Add Parmesan cheese, salt, and pepper, stirring to combine.
6. Toss the cooked fettuccine in the Alfredo sauce and cook for another 1-2 minutes. Serve garnished with fresh parsley.

Almond flour fettuccine Alfredo is a rich and creamy dish that captures all the indulgence of traditional Alfredo pasta, but with a low-carb twist. The almond flour pasta provides a perfect base for the velvety sauce, while the buttery flavor and Parmesan create a decadent experience. It’s the ideal comfort food that won’t derail your keto or Paleo diet.

Spaghetti Squash with Bolognese Sauce

Spaghetti squash is a fantastic pasta substitute, and when paired with a savory, meaty Bolognese sauce, it becomes a hearty, filling meal that’s perfect for a low-carb lunch. The roasted spaghetti squash strands mimic traditional pasta, while the rich tomato-based sauce with ground beef or turkey makes this dish comforting and satisfying. This recipe is packed with flavor and full of healthy ingredients, making it a perfect keto-friendly meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 cup crushed tomatoes (no sugar added)
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast face down on a baking sheet for 30-40 minutes, or until tender.
2. While the squash roasts, cook the ground beef or turkey in a pan with chopped onion and garlic until browned. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10-15 minutes to let the sauce thicken and flavors develop.
3. Once the squash is roasted, use a fork to scrape out the strands to create “noodles.”
4. Top the spaghetti squash with the Bolognese sauce and serve, garnished with fresh parsley.

Spaghetti squash with Bolognese sauce is a satisfying, flavorful dish that offers the comfort of a classic Italian meal without the carbs. The spaghetti squash mimics the texture of pasta, while the rich, savory Bolognese sauce adds depth and richness. It’s a perfect keto lunch that delivers both taste and nutrition, making it an excellent choice for anyone following a low-carb lifestyle.

Chicken Alfredo with Cabbage Noodles

This Chicken Alfredo with cabbage noodles offers a creative low-carb twist on the classic creamy Alfredo pasta. Instead of traditional noodles, thinly sliced cabbage is used as the base, which soaks up the creamy Alfredo sauce beautifully. The tender chicken adds protein and flavor, making this dish a satisfying and healthy choice. It’s rich, creamy, and full of flavor, without the carbs!

Ingredients:

• 2 large chicken breasts (grilled and sliced)
• 1 small head of cabbage (sliced into thin ribbons)
• 2 tbsp butter or ghee
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the butter or ghee in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Pour in the heavy cream and bring to a simmer. Let the sauce thicken for 3-4 minutes, then stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
3. In a separate pan, sauté the cabbage ribbons in a little olive oil over medium heat for 4-5 minutes, until tender but still crisp.
4. Add the sliced chicken to the pan with the cabbage and pour the Alfredo sauce over the mixture. Toss until well coated and heated through.
5. Serve with a sprinkle of fresh parsley.

Chicken Alfredo with cabbage noodles is a creamy, indulgent dish that’s perfect for a keto lunch. The cabbage noodles mimic the texture of pasta while absorbing the rich Alfredo sauce, making every bite flavorful and satisfying. This dish is full of protein, healthy fats, and is completely low-carb, so you can indulge in all the creamy goodness without the guilt.

Broccoli and Sausage “Pasta” Bake

This Broccoli and Sausage “Pasta” Bake is a hearty, low-carb alternative to traditional pasta casseroles. The broccoli florets act as the “pasta,” and they are baked with savory sausage, creamy cheese, and a touch of garlic for a flavor-packed dish. This recipe is easy to prepare and makes for an excellent, filling keto lunch option that satisfies both hunger and flavor cravings.

Ingredients:

• 2 cups broccoli florets (steamed until tender)
• 1 lb ground sausage (Italian or your choice)
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Steam the broccoli florets until tender and set aside.
2. In a skillet, cook the ground sausage with chopped onion and garlic until the sausage is browned and the onions are soft.
3. Stir in ricotta cheese, heavy cream, salt, and pepper, and cook for 2-3 minutes until the mixture becomes creamy.
4. In a baking dish, combine the steamed broccoli and sausage mixture. Top with shredded mozzarella and Parmesan cheese.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve warm and enjoy!

Broccoli and sausage “pasta” bake is a comforting and flavorful dish that delivers all the richness of a cheesy casserole without the carbs. The tender broccoli acts as a perfect substitute for pasta, soaking up the creamy sausage mixture. It’s a nutritious, filling, and easy-to-make dish that makes for an ideal low-carb, keto-friendly lunch.

Avocado Pesto Zoodles with Salmon

Avocado pesto zoodles with salmon is a fresh, creamy, and satisfying dish. Zucchini noodles (zoodles) are topped with a rich avocado-based pesto sauce and paired with crispy, pan-seared salmon for an indulgent yet healthy keto lunch. The avocado pesto adds a creamy texture and an extra dose of healthy fats, while the salmon provides lean protein, making this meal both nourishing and delicious.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 salmon fillets (skin-on or skinless)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. To make the pesto, combine avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy.
2. Heat a skillet over medium heat with a little olive oil and cook the salmon fillets for 4-5 minutes per side, until crispy and fully cooked through.
3. In another pan, sauté the zoodles in olive oil for 2-3 minutes until just tender but still crisp.
4. Toss the zoodles with the avocado pesto sauce and serve with the salmon fillets on top.
5. Garnish with fresh herbs and a squeeze of lemon.

Avocado pesto zoodles with salmon is a light yet filling dish that’s perfect for a keto-friendly lunch. The creamy avocado pesto sauce is the star, adding richness and flavor to the zoodles, while the pan-seared salmon provides a delicious contrast of textures. This dish is not only low-carb and nutrient-dense but also packed with healthy fats and protein, making it the ultimate Paleo pasta replacement.

Spaghetti Squash Primavera with Lemon Garlic Shrimp

Spaghetti Squash Primavera with Lemon Garlic Shrimp is a vibrant, fresh, and flavorful dish that brings together the goodness of roasted spaghetti squash, crisp vegetables, and succulent shrimp. The zucchini, bell peppers, and cherry tomatoes create a colorful medley of veggies that complement the shrimp perfectly, while the lemon garlic sauce ties everything together. This dish is packed with healthy fats, protein, and vitamins, making it a light yet filling keto lunch option.

Ingredients:

• 1 medium spaghetti squash (roasted and shredded)
• 1 lb shrimp (peeled and deveined)
• 1 zucchini (sliced)
• 1 red bell pepper (sliced)
• 1 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, drizzle with olive oil, season with salt and pepper, and roast face down on a baking sheet for 30-40 minutes until tender.
2. In a skillet, heat olive oil over medium heat. Add the shrimp and garlic, cooking for 3-4 minutes until the shrimp turns pink and is fully cooked.
3. Add the zucchini, bell pepper, and cherry tomatoes to the pan with the shrimp. Sauté for an additional 3-4 minutes until the vegetables are tender-crisp.
4. Once the squash is done, use a fork to scrape out the strands. Toss the squash noodles with the lemon juice, zest, and the shrimp-veggie mixture.
5. Serve garnished with fresh parsley and a squeeze of lemon juice.

Spaghetti Squash Primavera with Lemon Garlic Shrimp is a bright and refreshing low-carb pasta alternative, perfect for a healthy and flavorful lunch. The spaghetti squash provides a satisfying base that absorbs the lemon garlic sauce, while the shrimp and vegetables add richness and texture. This dish is a great way to enjoy a keto-friendly pasta replacement packed with nutrients and fresh flavors.

Paleo Pesto Zoodles with Grilled Chicken

Paleo Pesto Zoodles with Grilled Chicken is a quick and tasty low-carb lunch option that combines zucchini noodles with a creamy homemade pesto sauce and grilled chicken. The fresh, garlicky pesto provides a rich flavor that coats the zoodles beautifully, while the grilled chicken adds a satisfying protein element. This dish is ideal for a ketogenic diet, as it’s low in carbs and high in healthy fats.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 chicken breasts (grilled and sliced)
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 cloves garlic (minced)
• 2 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• Fresh lemon wedges for garnish

Instructions:

1. To make the pesto, blend basil, pine nuts, garlic, olive oil, nutritional yeast (if using), salt, and pepper in a food processor until smooth.
2. Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Once done, slice the chicken into thin strips.
3. In a large pan, sauté the zucchini noodles over medium heat in olive oil for 2-3 minutes, just until they begin to soften but still have a little crunch.
4. Toss the zoodles with the pesto sauce, coating them well.
5. Serve the zoodles topped with sliced grilled chicken and garnish with fresh lemon wedges.

Paleo Pesto Zoodles with Grilled Chicken is a fresh, flavorful dish that combines the richness of pesto with the lightness of zucchini noodles. The grilled chicken adds a satisfying protein component, while the homemade pesto gives the dish a creamy, garlicky richness. It’s a quick and delicious way to enjoy a keto-friendly pasta dish without the carbs.

Eggplant “Pasta” with Meatballs in Tomato Sauce

Eggplant “Pasta” with Meatballs in Tomato Sauce is a comforting, low-carb alternative to traditional spaghetti and meatballs. Thinly sliced eggplant serves as the “noodles,” providing a great texture that mimics pasta while remaining light. The juicy meatballs, made with ground beef or turkey, are simmered in a rich, homemade tomato sauce, creating a hearty and satisfying dish. This recipe is ideal for anyone looking to enjoy a Paleo-friendly, keto meal that’s full of flavor.

Ingredients:

• 2 large eggplants (sliced into thin strips)
• 1 lb ground beef or turkey
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 egg
• 1 tsp dried oregano
• 1 cup sugar-free tomato sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, flipping halfway through, until tender.
2. In a bowl, mix the ground meat, onion, garlic, egg, oregano, salt, and pepper. Roll the mixture into small meatballs.
3. Heat olive oil in a pan over medium heat and cook the meatballs for 4-5 minutes per side until browned.
4. Add the tomato sauce to the meatballs and simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
5. Serve the meatballs and sauce over the roasted eggplant “noodles” and garnish with fresh basil.

Eggplant “Pasta” with Meatballs in Tomato Sauce is a hearty, comforting dish that provides the satisfaction of traditional spaghetti and meatballs, without the carbs. The eggplant mimics pasta perfectly, while the savory meatballs and rich tomato sauce create a classic combination that’s both delicious and nutritious. This low-carb, keto-friendly dish is perfect for anyone craving a filling, Paleo-friendly meal.

Note: More recipes are coming soon