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!
Serving Size 1 bowl
Servings 0