There are days where you need a comforting bowl of pasta to make you a happy fellow. And you don’t need to sacrifice those little, simple joys of life when you are on a Keto diet.
These zucchini noodles, or “zoodles” as we like to call them, have a satisfying pasta-like tenderness that is perfectly balanced with a luscious, creamy pesto, without the heaviness of carbs. You can tweak this recipe as you wish, like add more garlic if you can’t resist, but don't overdo it, because every net carb counts.
Use a vegetable peeler or a spiralizer to make zucchini noodles. Alternatively, cut very thin strips of zucchini with a knife.
To make the pesto, use a blender or a food processor to chop the parsley, sunflower seeds, garlic, parmesan and olive oil until you get a creamy paste. Season with salt and pepper to taste.
Heat the butter in a non-stick pan and sauté the zucchini noodles tossing gently for 1-2 minutes.
Pour in the cream and stir until everything is blended together. Remove from heat and pour the pesto stirring gently to coat the noodles evenly.
Serve warm. Enjoy!
Serving Size 1 bowl
Servings 4