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Keto Zucchini Noodles With Parsley Pesto

mmAuthorChelfCategorydinnerDifficultyIntermediate

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.

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. Alternatively, 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 you get 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 stirring gently to coat the noodles 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

25.4

Per Serving (<4)

286.25

28,37

7.15

2.52

4.6

6.35

 

 

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. Alternatively, 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 you get 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 stirring gently to coat the noodles evenly.

4

Serve warm. Enjoy!

Keto Zucchini Noodles With Parsley Pesto