Zucchini Pasta with Roasted Cauliflower and Crispy Coppa

I just love spiralized zuchinni aka zoodles. They are so much healthier and tastier than regular pasta. have you tried them yet?

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner

Servings: 2

Calories: 242kcal

Ingredients

For the pasta

2 cups cauliflower florets
2 zucchini spiralized
2 clove garlic minced
1/2 cup onion chopped
sea salt to taste
black pepper to taste
3 oz coppa or prosciutto
1/4 cup fresh parsley chopped (garnish)

For the cheesy sauce

1/2 lime/lemon juice only, or to taste (use less if using lemon)
1/3 cup plain unsweetened yogurt
1.5-2 tbsp nutritional yeast or parmesan cheese
sea salt to taste
black pepper to taste

Instructions

Preheat oven to 400°F or 200°C.
Add cauliflower to a baking sheet. Season with salt and pepper and drizzle with olive oil. Toss to coat.
Roast for 20 minutes or until soft and browned. Toss halfway through to roast evenly.
Meanwhile, combine all sauce ingredients in a small bowl. Whisk well to combine. Set aside.
Place a large skillet over medium heat and coat with cooking spray. Lay in the coppa or prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel-lined plate and set aside.
Using the same skillet, add a little oil and heat over medium heat. Stir in onion and garlic and cook for 2 minutes or until fragrant.
Add spiralized zucchini noodles and cook, frequently tossing, for about 3-5 minutes or until zucchini noodles are al dente.
When ready, add in the cauliflower and crumble the prosciutto over the skillet, with your fingers.
Give a toss and then remove from heat and stir in the cheesy yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.

Notes