makes 4 servings · prep time: 10 minutes (plus time to salt zucchini) cook time: 10 minutes
I love the simplicity of this recipe. Even with only 10 minutes of cooking time, it has the rich and complex flavors of a dish that has been cooked for hours. If you would like to add more protein to it, top it with grilled chicken or even shrimp.
Ingredients
• 2 large zucchini, spiral-sliced
• 2 teaspoons sea salt
• For the pesto cream sauce:
• ¾ cup grated Parmesan cheese
• ½ cup heavy cream
• 2 tablespoons pesto
• ¼ teaspoon ground black pepper
• For garnish:
• ¼ cup pine nuts
• ¼ cup sun-dried tomatoes, chopped
• Fresh basil leaves
directions
1.Lay the zucchini noodles in a single layer on a bed of paper towels. Sprinkle the zucchini with the salt and let rest for 10 to 15 minutes. The salt will help draw out the excess moisture so that the zucchini noodles do not water down the sauce. When the noodles have released their liquid, place a layer of fresh paper towels on top and dab away the excess moisture, then set the noodles aside.
2.While the noodles are resting, make the sauce: Place the Parmesan, heavy cream, pesto, and pepper in a saucepan over medium heat. Cook, stirring frequently, until the cheese has melted and the sauce begins to thicken, about 7 minutes.
3.Add the zucchini noodles to the sauce and toss to coat. Cook for 2 to 3 minutes, until the noodles are tender but not mushy.
4.Transfer the noodles to a serving dish and top with the pine nuts, sun-dried tomatoes, and basil leaves.
tip: Pine nuts are technically seeds, not nuts, so this recipe is marked as nut-free. If you have an allergy or a sensitivity to pine nuts, however, you should skip this recipe.
CALORIES: 302 | FAT: 25 g | PROTEIN: 12 g | TOTAL CARBS: 9 g | DIETARY FIBER: 3 g | NET CARBS: 6 g
