Print

Creamy Low-Carb Zucchini Noodles with Pesto

creamy low-carb zucchini noodles with pesto - featured image
Print Recipe

A quick and easy low-carb meal featuring spiralized zucchini noodles tossed in a creamy, herbaceous pesto sauce. Perfect for a light, healthy dinner that doesn’t sacrifice flavor.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1 cup fresh basil leaves, packed
  • 1/4 cup pine nuts, toasted (or walnuts/almonds as substitute)
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup heavy cream or coconut cream
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: additional Parmesan for garnish

Instructions

  1. Wash and dry zucchinis. Use a spiralizer to create noodles about 1/8 inch thick. Set noodles aside on paper towels to absorb excess moisture.
  2. In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and grated Parmesan. Pulse a few times to break down ingredients.
  3. With the processor running, slowly drizzle in olive oil until mixture is smooth and creamy. Add lemon juice, salt, and pepper to taste.
  4. Transfer pesto to a bowl and stir in heavy cream or coconut cream. Adjust seasoning if needed.
  5. Heat a large skillet over medium heat. Add a small drizzle of olive oil or cooking spray. Sauté zucchini noodles for 2-3 minutes, stirring gently to warm and soften slightly without making mushy.
  6. Remove skillet from heat and toss zucchini noodles with creamy pesto sauce, allowing residual heat to coat noodles.
  7. Serve immediately, garnished with extra Parmesan, red pepper flakes, or fresh basil leaves.

Notes

Pat zucchini noodles dry on paper towels to remove excess moisture and prevent sogginess. Pulse pesto ingredients in short bursts to maintain texture. Cook noodles on medium heat and avoid overcrowding the pan. Add cream off heat to keep sauce silky. If sauce thickens too much, loosen with a splash of water or almond milk. Leftovers keep up to 2 days refrigerated; reheat gently with added liquid to restore creaminess.

Nutrition

Keywords: zucchini noodles, low-carb, pesto, healthy meal, creamy sauce, quick dinner, gluten-free, keto

Find it online: https://zoeplate.com/creamy-low-carb-zucchini-noodles-with-pesto-easy-recipe-for-healthy-meals/