Keto Zucchini Noodles With Parsley Pesto

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.

For zucchini pasta:

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
Salt	0	0	0	0	0	0
Pepper	0	0	0.1	0	0.1	0
Total	1071	108.6	27.8	10.1	17.6	18
Per Serving (<4)	267.75	27.15	6.95	2.52	4.4	4.5