These zucchini noodles (or “zoodles” as we like to call them) have a satisfying pasta-like tenderness that balances perfectly with a luscious, creamy pesto without the heaviness of carbs. You can tweak this recipe as you wish, such as adding more garlic if you can’t resist, but don't overdo it - every net carb counts!
Use a vegetable peeler or a spiralizer to make zucchini noodles. Alternately, 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 it becomes 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 over the noodles, stirring gently to coat evenly.
Serve warm. Enjoy!
0 servings
1 bowl