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Spicy White Wine Shiitake + Spinach "Pasta"


I was so hungry during my workout tonight, I’m pretty sure I was thinking up this dish for a good half of my training. I couldn’t wait to get home and make it. It took all but maybe 10 or 12 minutes, and it was inspired simply by what I knew I had in my kitchen. I am sort of on a shitake kick right now too…having shitake cravings (anyone else experiencing that??). Feel free to adapt the veggies based on what you have.



- 3 raw zucchinis, peeled and spiralized (with a veggie spiralizer—I use a very inexpensive hand spiralizer from Bed Bath and Beyond--

- 3.5 oz shitake mushrooms, sliced

- 3 large handfuls of spinach

- 2 ½ cups tomatoes (softer ones would be best), diced

- 2 slices lean turkey bacon (I LOVE Trader Joes Uncured Turkey Bacon—, cut in small pieces

- ¼ cup cheese blend (optional)

- 1 large garlic clove, chopped

- ¾ jalapeño, chopped

- 2 tbsp. EVOO

- 1/8 cup white wine (I had a bottle of pinot grigio open in the fridge)

- Dash Himalayan sea salt

- Dash fresh ground black pepper


1. Heat large saucepan on medium/high heat

2. Finely chop garlic and jalapeño (I use a hand chopper from Pampered Chef—it’s so much easier than chopping by hand, and super fast--

3. Once hot, add 1 tbsp. EVOO, garlic and jalapeño, stir frequently

4. Add shitakes, keep stirring

5. Add turkey bacon, keep stirring until browned

6. Add white wine, stir in to mix with all ingredients

7. Add spinach, diced tomatoes, and 1 tbsp. EVOO

8. Once spinach starts to wilt, add in cheese (if desired)

9. Stir in cheese until it’s completely blended in

10. Turn heat on simmer, and cover saucepan

11. While the sauce is simmering (it will reduce and become thicker), spiralize your peeled zucchinis

12. Put 1 cup raw zucchini noodles in a bowl, and top with hot sauce, add a dash of sea salt and fresh ground pepper on top

Makes 2 servings

*This is an original recipe.

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