Creamy pesto zoodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
40 grams Parmesan Cheese, shredded 2 tbsp Basil Pesto Sauce 2 oz Cream Cheese 1/3 cup, fluid Heavy Whipping Cream 325 grams Zucchini (about 1 medium zucchini)
Heat a saucepan on add heavy cream, cream cheese and pesto. Turn to med low. Stir frequently until cream cheese melts and all ingredients are combined. Meanwhile, shred the medium zucchini into noodles using a spiralizer or a cheese grater (grate the long side of the zucchini in long smooth motions to make long ‘noodles’). Add zucchini to pan and stir to coat. Allow to cook on low stirring occasionally until the zucchini softens. Add Parmesan and remove from heat. Eat as a side or add protein. I like sausage, prawns, or chicken.
Serving Size: Makes 2 side dish portions
Number of Servings: 2
Recipe submitted by SparkPeople user TBING87.
Number of Servings: 2
Recipe submitted by SparkPeople user TBING87.
Nutritional Info Amount Per Serving
- Calories: 422.2
- Total Fat: 37.9 g
- Cholesterol: 98.8 mg
- Sodium: 600.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.6 g
- Protein: 13.2 g
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