Artichoke Leek Fettuccine
Sauce
½ bag or 6 oz. frozen artichokes, thawed
2 Leeks, cleaned, chopped, and parboiled
1 tablespoon Crushed Garlic
1 can (13.5 oz) full fat Coconut Milk
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
Salt & Pepper, to taste
Noodles
1 yellow squash, spiralized
1 zucchini squash, spiralized
Salt
1 tablespoon Ghee
Place spiralized squash in colander, over large bowl. Cover with salt and put in refrigerator for at least 20 minutes. Rinse and drain “noodles”. Dab with towel to remove moisture from “noodles”. Set aside.
Put all ingredients for sauce in food processor or blender. Process until mixture has a thick sauce consistency.
Heat ghee over medium/low heat in large skillet. Add noodles to skillet and stir into ghee. Lower heat. You do not want to brown noodles. Continue to cook for 2 to 3 minutes, stirring frequently. Add sauce mixture to skillet. Mix noodles and sauce well. Cook over low heat for 15 minutes until warmed through. Serve immediately.
Serves 4
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Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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