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Keto Zucchini Noodles With Parsley Pesto

Written by Chelf
mm AuthorChelfCategoryDinnerDifficultyIntermediate

Some days, we all just need a comforting bowl of pasta to make us happy... and you don’t need to sacrifice this comfort food just because you're on keto!

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!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
For zucchini pasta:
450 g zucchini
1 tsp butter
For pesto sauce:
¼ cup sunflower seeds
2 cups fresh parsley leaves
cup olive oil
1 garlic clove
½ cup heavy cream
¼ cup grated Parmesan
1

Use a vegetable peeler or a spiralizer to make zucchini noodles. Alternately, cut very thin strips of zucchini with a knife.

2

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.

3

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.

4

Serve warm. Enjoy!

Keto Zucchini Noodles with Parsley Pesto

Calories

Fats (g)

Carbs (g)

Fiber (g)

Net Carbs (g)

Protein (g)

450g zucchini

72

0.8

15.1

5

10.1

5.5

1 tablespoon butter

 

102

11.5

0

0

0

0.1

1/4 cup sunflower seeds

67

5.9

2.3

1

1.2

2.4

 

2 cups fresh parsley leaves

43

1

7.6

4

3.6

3.6

1/3 cup olive oil

 

576

67.2

0

0

0

0

1 garlic clove

4

0

1

0.1

0.9

0.2

½ cup heavy cream

 

207

22.2

1.7

0

1.7

1.2

¼ cup grated parmesan

74

4.9`

0.8

0

0.8

7.4

Salt

0

0

0

0

0

0

Pepper

0

0

0.1

0

0.1

0

Total

1145

113.5

28.6

10.1

18.4

20.4

Per Serving (<4)

286

28.4

7.2

2.5

4.6

5.1

 

 

Ingredients

For zucchini pasta:
 450 g zucchini
 1 tsp butter
For pesto sauce:
 ¼ cup sunflower seeds
 2 cups fresh parsley leaves
  cup olive oil
 1 garlic clove
 ½ cup heavy cream
 ¼ cup grated Parmesan

Directions

1

Use a vegetable peeler or a spiralizer to make zucchini noodles. Alternately, cut very thin strips of zucchini with a knife.

2

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.

3

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.

4

Serve warm. Enjoy!

Keto Zucchini Noodles With Parsley Pesto