Ingredients

The following ingredients have 4 Servings
  • 1 Lb Smoked Salmon
  • 1 Whole Shallot (chopped)
  • 3 Cloves Garlic (minced)
  • 2 Whole Zucchinis (Spiralized)
  • 1 Lb Gluten Free Pasta
  • 1/2 Cup Italian Parsley (divided)
  • 1 Cup Shredded Mozzarella
  • 1/4 Cup Smoked Gouda (shredded)
  • 1/2 Whole Lemon (juiced)
  • 2 Tsp Olive Oil
  • 1 Cup Coconut Milk
  • 2 Tsp Salt
  • 1 Tbsp Fresh Ground Black Pepper
  • 2 Cups Kale (pulled)

Instruction

  • Begin by cooking the pasta according to the box instructions.  Set aside when done.Heat the oil in a skillet.  Add the shallots and garlic and cook for 2 minutes.  Add in the coconut milk and spices.  Reduce by a little.  Cut the lemon in half, squeeze some of the juice in and let the lemon sit in the sauce.  Add the cheese and cook until the sauce thickens up. Add in the pasta and the zoodles and mix well.  Add in the kale and cook for a minute or two so it wilts.  Finish by flaking in the smoked salmon.Serve and enjoy!