Indulge in a rich and creamy garlic parmesan sauce poured over zoodles for a keto-friendly pasta alternative. This dish combines the wholesome goodness of fresh zucchini noodles with the bold flavors of garlic and Parmesan cheese, making it a satisfying meal that won’t derail your low-carb lifestyle. Perfect for lunch or dinner, it’s both quick and delicious!
– makes about 4 servings –
Ingredients
- 4 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Steps
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, salt, black pepper, and red pepper flakes, cooking until the sauce thickens, about 3-5 minutes.
- Add the spiralized zucchini to the skillet and toss to coat them in the creamy sauce.
- Cook for another 2-3 minutes until zucchini noodles are slightly softened but still firm.
- Serve hot, garnished with fresh parsley.
