Creamy Pesto Zoodles

Recipe makes 4 servings

Ingredients:

4 medium zucchinis, spiralized into noodles
1 Tbsp olive oil
Salt and pepper to taste
1 cup pesto
½ cup heavy cream
¼ cup sun-dried tomatoes, chopped
Salt and pepper to taste
Toppings (optional)
Chopped cashews
Chopped pine nuts

Instructions:

Spiralize the zucchini into noodles using a spiralizer.

Heat olive oil in a large skillet over medium heat. Add the zoodles to the skillet and sauté for 2-3 minutes until they are slightly tender but still crisp (al dente or to your desired texture). Season with salt and pepper to taste. Remove from heat and set aside.

In the same skillet, adjust temperature to medium heat.

Add the pesto and stir in the heavy cream until well combined.

Add the chopped sun-dried tomatoes.

Cook for 2-3 minutes, stirring occasionally, until the sauce is warmed through and slightly thickened.

Add the cooked zoodles to the skillet with the creamy pesto sauce. Toss to coat the zoodles evenly with the sauce.

Transfer to serving plates and sprinkle with chopped cashews and pine nuts.

Nutritional breakdown per serving  (recipe makes 4 servings)

422 Calories
6.7g Protein
41.5g Fat
2.5g Fiber
9.5g Total Carbs
7g NET Carbs