Provençal konjac spaghetti

Name: Provençal konjac spaghetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: En
Ingredients: 200 g konjac spaghetti; 1/2 onion; 1 garlic clove; 2 tomatoes; Provençal herbs; salt and pepper

Main Dish

Very Easy

35 min

375 Kcal

We’re familiar with classic wheat-flour spaghetti and gluten-free alternatives made from corn, buckwheat, rice, and more. But have you tried konjac spaghetti? An excellent slimming aid, this product is fat-free, sugar-free, gluten-free, salt-free, high in fiber, and low in calories (about 8 calories per 100 g of spaghetti!). Its neutral flavor makes it easy to pair with all kinds of dishes ;-) Here, we’ve chosen to bring out the flavor of the spaghetti with a good homemade tomato sauce, garlic, and Provençal herbs. A lovely recipe with summery flavors ;-)

Ingredients

200 g konjac spaghetti
1/2 onion
1 garlic clove
2 tomatoes
Provençal herbs
salt and pepper

Materials

saucepan

Preparation

Preparation20 min

Cook time15 min

Drain and rinse the konjac spaghetti, then cook it in boiling water for 2 minutes. Drain and set aside.
In a pan, add olive oil and sauté the chopped onion and garlic. Add the tomatoes, cut into pieces, and stir.
Cook for about 10 minutes over medium heat, stirring occasionally. Add salt, pepper, and Provençal herbs.
Add the konjac spaghetti and mix well.
And there you have it, your konjac spaghetti is ready!

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Observations

Additions: You can add ground meat or chicken, or other summer vegetables (zucchini, eggplant, etc.)

Where does konjac come from? Originally from Asia, the tuber of this plant is eaten as a vegetable or made into flour. In the latter case, the flour is gelled to make various products, such as konjac spaghetti or konjac rice.