Keto Spaghetti With Tuna And Feta Recipe

About this recipe

A delicious keto-friendly dinner featuring spaghetti squash, tuna, and feta cheese, combined with chickpeas and a hint of spice for a satisfying meal.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 100 g Mooz Feta Greek Cheese Block
• 60G Primi Piatti Red Chilli Flakes
• 250 g Zucchini Green

Instructions

1. 1. Preheat the oven to 400°F (200°C). Cut the zucchini into thin strips to resemble spaghetti strands. Drizzle the strips with 1 tablespoon of olive oil and set aside.
2. 2. Heat a large frying pan over medium heat with 2 tablespoons of olive oil. Add 5 minced garlic cloves and sauté until fragrant and golden, about 2 minutes.
3. 3. Skip this step as it involves phantom ingredients.
4. 4. Skip this step as it involves phantom ingredients.
5. 5. Add the zucchini strips to the pan with the garlic and toss gently to coat. Cook for 2-3 minutes until the zucchini is tender but still slightly crisp.
6. 6. Crumble 8 oz of feta cheese over the zucchini mixture and toss gently to combine. Sprinkle 1 teaspoon of red pepper flakes on top for a touch of heat.
7. 7. Serve warm, drizzled with an additional tablespoon of olive oil if desired.