Description
Silky zucchini noodles dance with creamy parmesan sauce in this keto-friendly masterpiece. Luxurious Italian-inspired comfort meets healthy nutrition, creating a guilt-free pasta experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 medium zucchini (courgettes)
- 75 g (¾ cup) grated parmesan cheese
- 120 ml (½ cup) unsweetened almond milk
- 80 ml (⅓ cup) heavy (double) cream
Flavor Enhancers:
- 2 cloves garlic, minced
- ¼ teaspoon nutmeg (or ½ teaspoon for a stronger flavor)
- Black pepper, to taste
Thickening Agent:
- 1 tablespoon arrowroot powder
- 1 teaspoon unsalted butter
Instructions
- Transform fresh zucchini into delicate spirals using a spiralizer or julienne peeler, ensuring each strand is uniform and thin.
- Gently blot the zucchini noodles with paper towels to eliminate excess moisture, preventing watery sauce later.
- Select a medium-sized skillet and melt unsalted butter (56 grams) over medium heat, releasing its golden aroma.
- Introduce finely minced garlic into the melted butter, allowing it to sizzle and become fragrant for approximately 45-60 seconds.
- Reduce the skillet’s temperature to medium-low and slowly incorporate almond milk (240 milliliters), heavy cream (120 milliliters), and a delicate sprinkle of ground nutmeg.
- Bring the liquid mixture to a gentle, rolling simmer, stirring occasionally to prevent scorching.
- In a separate small bowl, create a smooth slurry by whisking arrowroot powder with cold water (30 milliliters) until completely integrated.
- Gradually pour the arrowroot mixture into the simmering sauce, continuously whisking to maintain smoothness and prevent lumps.
- Incorporate freshly grated parmesan cheese (50 grams) and cracked black pepper, stirring until the cheese melts completely and the sauce reaches a luxurious, creamy consistency.
- Remove the sauce from heat and keep covered to maintain temperature and prevent skin formation.
- Heat a large skillet over medium-high temperature and quickly sauté the zucchini noodles for 2-3 minutes, preserving their slight crispness and preventing overcooking.
- Cascade the prepared sauce over the zucchini noodles, gently tossing to ensure even coating and distribution.
- Garnish with freshly chopped parsley and optional additional parmesan cheese, serving immediately to enjoy optimal texture and temperature.
Notes
- Ensure zucchini stays crisp by patting it completely dry with paper towels to prevent excess moisture ruining your sauce’s consistency.
- Keep texture perfect by quickly stir-frying zucchini for just 2-4 minutes, stopping before it turns mushy or loses its delightful crunch.
- Elevate the sauce’s richness by grating fresh parmesan cheese directly from a block, guaranteeing smoother melting compared to pre-packaged options.
- Prevent lumpy sauce disasters by whisking arrowroot thoroughly with cold water until silky smooth before incorporating into your dish.
- Savor the ultimate dining experience by serving zucchini noodles immediately, capturing their ideal texture and warmth right from the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 232
- Sugar: 5g
- Sodium: 429mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 57mg