Penne Rustica was my favorite meal growing up. It was my always requested birthday meal. It originates from the restaurant Macaroni Grill which I haven’t actually been to in
The recipe I am sharing today is a low carb edition of that recipe, but obviously, you can totally make it with penne noodles! For those following a low carb diet, I know some are not fans of zucchini and like to sub in mushrooms or cauliflour and I think that would be great too!
I sometimes specialize the zucchini but honestly, often I am lazy and it’s just as yummy this sliced zucchini so that is what is pictured here.
The perfect low carb take on Macaroni Grills Penne Rustica! Packed with flavor, this dish is sure to impress your dinner guests!
- 2 zucchini spiralized or sliced
- 2 chicken breasts cooked and chopped
- 16 oz shrimp peeled and cooked
- 3 oz Prosciutto optional ~ I often leave this out!
- 1 tbsp olive oil
- 2 cloves fresh garlic minced
- 1 tbsp rosemary
- 1 cup heavy cream
- 3 tbsp Parmesan cheese
- 1/4 cup Parmesan cheese for topping
- 1 tbsp paprika for topping
Prepare your zucchini to your liking. Either spiralized or sliced is great, but I often slice just so I don’t have to clean my spiralizer! Zucchini DOES NOT need to be cooked beforehand.
Preheat oven to 375 degrees
Prepare meat; cook and chop chicken. Peel and cook shrimp. Slice Prosciutto.
Sautee rosemary and garlic in olive oil over medium-high heat until lightly toasted and fragrant. Add heavy cream and Parmesan cheese. Simmer on medium-low till thickened, about 15 minutes.
In a greased baking dish layer zucchini and meats. Cover with prepared sauce and toss to coat.
Sprinkle with 1/4 cup of Parmesan cheese and paprika.
Bake at 375 for 15-20 minutes, until bubble and parmesan topping is browned.