Winter Garden Low Carb (Printable)

Hearty pasta dish with spiralized winter vegetables and a light, fragrant sauce.

# List of ingredients:

→ Vegetables

01 - 1 medium zucchini, spiralized
02 - 1 medium turnip, peeled and spiralized
03 - 1 small rutabaga, peeled and spiralized
04 - 1 cup Brussels sprouts, thinly sliced
05 - 1 cup kale, stemmed and chopped
06 - 1/2 red onion, thinly sliced
07 - 2 cloves garlic, minced

→ Sauce & Seasonings

08 - 2 tbsp extra virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)
12 - 1/4 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Toppings

14 - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
15 - 2 tbsp toasted pine nuts

# Steps:

01 - Spiralize zucchini, turnip, and rutabaga; thinly slice Brussels sprouts and onion; chop kale; mince garlic.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant and softened, about 2 minutes.
03 - Add Brussels sprouts, kale, and spiralized turnip and rutabaga. Sauté for 5–6 minutes, stirring often, until vegetables are tender but still crisp.
04 - Add zucchini noodles and cook for another 2–3 minutes, just until heated through but not mushy.
05 - Stir in lemon juice, thyme, rosemary, chili flakes (if using), salt, and pepper. Toss well to combine and heat through.
06 - Divide the pasta between four plates. Top with grated Parmesan (or nutritional yeast) and toasted pine nuts. Serve immediately.

# Expert Advice:

01 -
  • The spiralized vegetables create the most satisfying twirl around your fork, somehow tricking your brain into thinking you are eating the real deal
  • Winter vegetables transform from humble roots into something that feels celebratory and worthy of a dinner party
  • The entire dish comes together in the time it takes to set the table and pour the wine
02 -
  • Zucchini noodles release water quickly and can turn a beautiful dish into a soupy mess if cooked too long
  • The root vegetables need that extra time in the pan to become sweet and tender, so do not rush this step
  • Add the lemon juice right at the end because cooking it makes the flavors flat rather than bright
03 -
  • Work in batches if your skillet is crowded so the vegetables sauté rather than steam
  • Use a vegetable peeler to create wider, more pasta like ribbons if you do not have a spiralizer

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