Creamy Keto Pesto Zucchini Noodles

Why this?
This recipe is a delightful keto-friendly twist on traditional pesto pasta using zucchini noodles to keep it low-carb while maintaining a rich, creamy texture. The fresh basil pesto combined with a touch of heavy cream delivers a luscious dinner that’s both satisfying and healthy for vegetarians following a ketogenic diet.

Ingredients:

4 medium zucchinis (spiralized into noodles)

1 cup fresh basil leaves

1/4 cup pine nuts

1/2 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

2 cloves garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup heavy cream

1 tablespoon lemon juice

2 tablespoons chopped sun-dried tomatoes (optional for garnish)

Preparation Steps:

Prepare zucchini noodles by spiralizing the zucchinis and set aside.
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
With the processor running, slowly add olive oil until the mixture becomes a smooth pesto sauce.
In a large skillet over medium heat, add the pesto sauce and heavy cream. Stir to combine and warm the sauce gently for 2-3 minutes.
Add the zucchini noodles to the skillet and toss well to coat with the creamy pesto sauce. Cook for 2-3 minutes until noodles are slightly tender but still firm.
Remove from heat and stir in lemon juice to brighten the flavors.
Serve immediately, garnished with chopped sun-dried tomatoes for a burst of color and flavor if desired.

Cooking Time: 15 minutes

Diet Types: Vegetarian, Keto

Serving Size: 1 cup

Servings: 4

Nutritional Facts Per Serving:

Calories: 320

Total Fats: 28g

Sodium: 350mg

Dietary Fiber: 3g

Total Sugars: 4g

Proteins: 10g

Calcium: 180mg