July 11, 2020

Easy Protein Fettuccine alla Pepper with Zoodles and Marinara Recipe

protein fettucine with zoodles

Healthy, quick and Easy Protein Pasta Recipe

Why protein pasta?

Yesterday, I found the protein fettucine in a “bio” section of the grocery store. I don’t usually go to that aisle very often, as the products sold there are usually overpriced items made to suit the newest dietary trend. I took a step closer and I saw these, find them interesting, claims on the packaging truthful (43% of protein!) and bought them.

I was really interested in how much they would taste, since they’re made from soy, and look very differently to normal pasta. I was very pleasently suprised that they’re actually good, with interesting texture and “normal pasta” taste. I was so happy, that I just went and bought black bean spaghetti from the same brand. With the same contains of protein.

You might ask, why protein pasta? Well the answer is simple. I don’t get as much protein from other foods I eat daily as I should. This, at least in my case, leads to overeating, feeling tired and overall not very good. I eat meat at least once a day now (and dark green veggies all the time!) especially since I workout everyday, but I still can’t get my protein to the levels I should. So, if you’re one of us(and there are so many) who don’t eat enough protein, I recommend this type of pasta wholeheartedly.

Health benefits of pepper

Those of you who read my blog for a long time now (thank you so much!!) know that I’ve already made a quite thorough explanation of all the good stuff pepper has. However there’s nothing wrong with a small recapitulation. (You can find more thorough explanation here: health benefits of pepper)

All colours of pepper are rich in vitamins A, C and K, the red one contains most of them,
It has antioxidative qualities – helps prevent cell damage and inhibits increase of free radicals,
Vitamin K is needed in proper blood clotting so, that’s another benefit.

Health benefits of zucchini

Zucchini, which you may also recognize by the name courgette is a vegetable (well, botanically a fruit) contains many vitamins and minerals.

Cooked zucchini contains (open for more information):

Nutritional value

Vitamins and minerals

Vitamin A: 40% of the Reference Daily Intake (RDI)
Manganese: 16% of the RDI
Vitamin C: 14% of the RDI
Potassium: 13% of the RDI
Magnesium: 10% of the RDI
Vitamin K: 9% of the RDI
Folate: 8% of the RDI
Copper: 8% of the RDI
Phosphorus: 7% of the RDI
Vitamin B6: 7% of the RDI
Thiamine: 5% of the RDI

(Source: healthline.com)

As far as the minerals go, zucchini contains small amounts of iron (needed in blood cells and has a variety of function in body), zinc (is cofactor in over 300 of enzymes) and calcium (streghtens and helps rebuilding the bone).

Vitamin A has an important function in your vision and help your immune system. I also like to add that cooked zucchini has slightly more vitamin A and less vitamin C than raw one.

Zucchini, as well as pepper is also rich in antioxidants. These compounds help to protect your body against the damage caused by free radicals. There are more of them in the skin of the zucchini, then in the body (that’s why I don’t peel it off, plus it’s easier). Yellow zucchini has also more antioxidants then the green one, if that’s something worth mentioning to you.

So what are those antioxidants?

Carotenoids, such as lutein, zeaxanthin, and beta-carotene were shown to benefit the skin, eyes, and the heart. There was also a promising study that found out about their involvement in protection of certain types od cancer – for example prostate cancer.

Other benefits

There are way too many benefits of basically each vegetable or fruit. For starters, the zucchini contains a lot of water – this helps your digestion as it softens the stool. Zucchini may also help with blood sugar in type 2 diabetes. The high levels of fibre also helps to prevent spikes of high sugar after a meal. It can also serve as an alternative to pasta, for those with loe carb diet or people who are allergic to contains of pasta.

Pectin, which is also found in zucchini helps with reducing total and the “bad” LDL cholesterol. Potassium is also very interesting containt of zucchini. It may reduce the high blood pressure, because it acts as vasodilator – it makes your vessels “bigger”.

Ingredients

1 and a 1/2 ball pepper (cut)
50g of protein pasta
1 small zucchini (spiralized)
(fresh salad)
(vegan) cheese

Spices

2 tsp of salt
10 leaves of fresh rosemary

How To make the pumpkin soup?

Step 1: let's spiralize

First of all, cut the bell pepper to small to medium pieces and put it on the pan with olive oil. The bell pepper takes the longest time to make, so that’s why we’re starting with this one first. After the pepper significantly reduces its volume (to 1/2), add rosemary.

Then you need to put the water for the pasta on the stove.

After that prepare your zucchini. Wash it thoroughly and spiralize it. You don’t have to remove the skin of the zucchini (it contains a lot of antioxidants).

Choose the best option on your spiralizer and create veggie pasta!

step 2: cook it

Once you have your spiralized zucchini, put a pan with olive oil on your stove and put it on medium heat.

The water for protein pasta should be boiling by now, so add pasta in.

Put the zucchini on the preheated pan and mix it once in a while. Sautee the zoodles (zucchini noodles haha) until they’re softened. Then add fresh rosemary.

step 3: add Marinara and cheese

Toppings are optional, but it tastes the best with marinara and bits of cheese of your choice. Enjoy!

Serving tip: I like to serve it in a big bowl with lots of fresh salad. Don’t wait too long with the protein pasta, it gets cold really quickly, unlike real pasta.

Screenshot the whole recipe!

Protein Fettucine with Bell Pepper and Zucchini Noodles

The easiest protein fettucine alla pepper with zucchini noodles recipe is here! Learn how to make a delicious and healthy meal from scratch!

TIME SPENT:

total time: 20 mins
prep time: 10 mins
cooking time: 10 mins

INGREDIENTS:

1 and a 1/2 ball pepper (cut)
50g of protein pasta
1 small zucchini (spiralized)
(fresh salad)
(Vegan) cheese
Marinara sauce
2 tsp of salt
10 leaves of fresh rosemary

Instructions

Heat the olive oil on the pan to medium heat, cut the pepper and put it there.
Put the water for protein pasta on the stove. Wait until it’s boiling.
Spiralize the zucchini.
Add rosemary to the pepper.
Put the zucchini on the pan and mix it once in a while.
Put the protein pasta into the boiling water. Wait 3-5 mins.
Add rosemary and couple pinches of salt to the zucchini.
When everything is soft, you’re ready to serve.

Tag me on instagram when ou try the recipe! Would love to see your pictures! Mention @sosheglows, @bonjourista or tag #bonjourista

Interesting websites

Zucchini health benefits: here
Bell pepper health benefits: here

*These links aren’t sponsored, they’re here just for more information for you.

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Author: Radka Slebodnikova

Filed Under: Food, Recipes

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Easy Protein Fettuccine alla Pepper with Zoodles and Marinara Recipe

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