Easy Paleo Pesto and Zucchini Fettuccini
Main dishes, Paleo, Vegan
I had a house mate in college who ate pasta with pesto and bacon every single day. Every. Single. Day. Whilst I probably need more variation than that, there’s a…
This is a very simple recipe that happened as I drove home from work thinking about how to make a husband happy using what was in the fridge! I knew I had some left over pepperoni from making spelt pizzas with our cousins and some mozzarella too, but I’d already frozen the left over pizza dough so we couldn’t do that. I remembered I had quinoa left from a whole food cooking class we did last week so and then this popped into my head… why not make a pizza in a skillet? I love how light quinoa is and so healthy it almost makes up for pepperoni 😉 I knew that pepperoni and cheese would equal a happy husband so I went for it. I cooked 1 1/2 cups dry quinoa with some stock in an 8 inch skillet until it still had a little bite but was cooked. Then with the heat on low I stirred in a little organic mozzarella and some salt and pressed it down. I topped it with 1/2 cup tomato sauce and spinkled on mozzarella, then pepperoni and a little more mozzarella. That skillet just needs about 10 minutes broiling and it will be a sizzling almost-pizza with a healthier twist! A super easy dinner, and I have half left which I will send with him for lunch tomorrow. Win win!
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