Are you on Keto or eating low carb and just dreaming of pasta?
I’m sure you have heard all about the zoodle craze. If not, you have to try it and soon. You will become a pasta convert.
First off, I, myself have been doing the Weight Watchers Freestyle program for over 1 year now. My husband is currently doing Keto. And, since I’m the “cook” in the house and love coming up with new recipes, IÂ wanted needed to find a lower calorie alternative to pasta for both of us. My Keto following husband made the switch to zoodles. Zucchini noodles, that is. No more empty high carbs for him.
I eat my zoodles with this meaty slow cooker sauce, my husband uses Alfredo (Keto) or this new one: Keto Zucchini Zoodles Drenched in Arugula Lime Pesto. And I am going to share it with all you Keto/Low Carb lovers too. I’m certain this will be come a weekly favorite. Another plus is that kids love it too. And if you were wondering, zoodles have the same slurping effect spaghetti does. Â
PIN FOR LATER ⇓
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Keto Zucchini Zoodles Drenched in Arugula Lime Pesto Recipe
8 Cups of Fresh Arugula
2 Cup of Fresh Basil Leaves
3/4 Cup of Pine Nuts
2 Garlic Cloves
3/4 Cup of Grated Parmesan Cheese
1.5 Teaspoons of Pink Himalayan Salt
Juice of 3 Small Limes
Up to 3/4 Cup of Extra Virgin Olive Oil
8 Medium Zucchini, Spiralized
DIRECTIONS:
- Into a food processor, combine arugula, basil, pine nuts, garlic, cheese and salt. Also, add in lime juice and pulse until everything is chopped. Slowly drizzle in the oil until it reaches your desired consistency.
- In a skillet, heat some oil (about 1 tablespoon) over medium heat. Add spiralized zucchini. Cook and stir until zucchini is tender, about 5 minutes. Add in extra salt/pepper to taste.
- Remove from heat and dump desired amount of pesto on top of zoodles. Stir to combine and add extra parmesan, if desired.
- Any unused pesto can be frozen or covered with plastic wrap and stored in the refrigerator.Â
- This makes 8 servings. Each serving is 1 Heaping Cup of Zoodles + Sauce and is 6 Net Carbs, 32 grams of Fat, 7 Grams of Protein and 338 Calories. Enjoy!
PRINTABLE
- 8 Cups of Fresh Arugula
- 2 Cup of Fresh Basil Leaves
- ¾ Cup of Pine Nuts
- 2 Garlic Cloves
- ¾ Cup of Grated Parmesan Cheese
- 1.5 Teaspoons of Pink Himalayan Salt
- Juice of 3 Small Limes
- Up to ¾ Cup of Extra Virgin Olive Oil
- 8 Medium Zucchini, Spiralized
- Into a food processor, combine arugula, basil, pine nuts, garlic, cheese and salt. Also, add in lime juice and pulse until everything is chopped. Slowly drizzle in the oil until it reaches your desired consistency.
- In a skillet, heat some oil (about 1 tablespoon) over medium heat. Add spiralized zucchini. Cook and stir until zucchini is tender, about 5 minutes. Add in extra salt/pepper to taste.
- Remove from heat and dump desired amount of pesto on top of zoodles. Stir to combine and add extra parmesan, if desired.
- Any unused pesto can be frozen or covered with plastic wrap and stored in the refrigerator.
Have you seen these delicious Keto recipes?
Mediterranean Omelet
Slow Cooker Spinach Artichoke Dip
Creamy Crepes with Lemon Curd
Keto Lemon Curd
Creamy Shrimp Bisque
Stuffed Chicken Pesto
Stuffed Cream Cheese Omelet
Greek Cod Fillets
Most Delicious Creamiest Nuttiest Asparagus Soup
Keto Lovers Crab Stuffed Avocados
Also, if you would like to see a 7 Day Beginner Keto weekly meal plan, you can find it right here.
*This post contains an affiliate link. If you happen to purchase an item from Amazon by clicking on the link above for the spiralizer, I will get a very small percentage of the sale at no cost to you. Thank you in advance if you choose to do so!
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