Servings: 2 Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 1/4 cup sugar-free basil pesto
- 2 tbsp heavy cream
- 1 tbsp olive oil
- 2 tbsp grated parmesan cheese
- 1 tbsp pine nuts, toasted
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly softened.
- In a small bowl, mix pesto with heavy cream to create a creamy sauce.
- Add sauce to the skillet, toss with zucchini noodles, and cook for 1 minute to warm through.
- Season with salt and pepper.
- Serve topped with parmesan and pine nuts.
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 6g (Net Carbs: 4g)
- Protein: 6g
- Fat: 20g
- Fiber: 2g
- Sugar: 3g
Tips:
- Use a store-bought sugar-free pesto to save time, but verify carb content.
- Swap pine nuts for almonds to reduce costs.
- Don’t overcook zucchini noodles to avoid a soggy texture.