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Keto Zucchini Spaghetti with Pesto and Parsley

Yield: 1

Keto Zucchini Spaghetti with Pesto and Parsley

Keto Zucchini Spaghetti with Pesto and Parsley recipe

These zucchini noodles, or "zpaghetti," as we like to call them, have the satisfying tenderness of pasta, perfectly balanced by a delicious and creamy pesto, but without the carbohydrate heaviness.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 450 g of zucchini
  • 1 teaspoon of butter
  • ¼ cup of sunflower seeds
  • 2 cups of fresh parsley leaves
  • ⅓ of cup of olive oil
  • 1 clove of garlic
  • ½ cup of full cream
  • ¼ cup of grated Parmesan

Instructions

    1. These zucchini noodles, or "zpaghetti," as we like to call them, have the satisfying tenderness of pasta, perfectly balanced by a delicious and creamy pesto, but without the carbohydrate heaviness
    2. To make zucchini noodles, use a vegetable peeler or spiralizer. Alternatively, use a knife to cut the zucchini into very thin strips
    3. To make the pesto, in a blender or food processor, combine the parsley, sunflower seeds, garlic, parmesan, and olive oil to make a creamy paste. Season to taste with salt and pepper.
    4. In a nonstick pan, melt the butter and sauté the zucchini noodles for 1-2 minutes, turning them gently.
    5. Mix in the cream thoroughly. Remove from the heat and add the pesto, stirring gently to coat the spaghetti evenly.
    6. Serve immediately. Have a delicious meal!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 366Total Fat 36gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 23gCholesterol 42mgSodium 630mgCarbohydrates 8gFiber 3gSugar 3gProtein 6g

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