.png "Fresh Keto Pesto Zucchini Noodles with cherry tomatoes and parmesan cheese in a bowl, a healthy low-carb 15-minute dinner.")
🥗 Keto Pesto Zucchini Noodles: The Perfect 15-Minute Low-Carb Pasta
Pasta cravings hit hard when you are on keto, but this fresh and vibrant Pesto Zucchini Noodle dish is the ultimate solution! It is light, packed with healthy fats, and takes less time to make than boiling traditional pasta.
Nutrition Facts (Per Serving):
Net Carbs:4g
Fat:18g
Protein: 6g
Ingredients:
Zucchini:2 medium (spiralized into noodles/zoodles)
Pesto Sauce:1/4 cup (fresh basil pesto)
Cherry Tomatoes:1/2 cup (halved)
Parmesan Cheese: 2 tablespoons (freshly grated)
Olive Oil:1 tablespoon
Pine Nuts (Optional): 1 tablespoon (for garnish)
Salt & Pepper: to taste
Instructions:
1. Prepare the Zoodles: Use a spiralizer to turn the zucchini into long noodles. If you don't have a spiralizer, you can use a julienne peeler. Pat the noodles dry with a paper towel to remove excess moisture—this prevents your dish from becoming watery.
2. Sauté the Zoodles: Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes. Be careful not to overcook them; you want them to be "al dente" and slightly crisp, not mushy.
3. Combine: Reduce the heat to low. Add the pesto sauce and halved cherry tomatoes to the pan. Toss gently for about 1 minute until the noodles are evenly coated and the tomatoes are warmed through.
4. Season and Serve:Season with salt and pepper to taste. Remove from the heat immediately.
5. Finish and Garnish: Divide into bowls and top with freshly grated Parmesan cheese and a sprinkle of pine nuts for an added crunch. Serve immediately while fresh.
Comments
Post a Comment