Shared by NonaA
Yummy zoodles in a creamy sauce with pesto!
Oh my gosh, I just made a dinner that tasted like pre-Virta … a ribeye steak (only ate half) and zoodles in a pesto cream sauce. The pesto cream sauce was to die for …
Sauté some minced garlic in a tablespoon of butter.
Add some heavy cream (about a half cup … maybe a bit more?).
Stir in a couple of heaping tablespoons of freshly grated Parmesan cheese to thicken the sauce. Stir in a tablespoon or two of pesto.
Stir in two cups of zoodles and let the sauce bubble around the zoodles.
Serves 4.
4 grams of carbs per serving.
I winged the sauce completely hence why I don’t have exact amounts.
And oh btw, leave out the pesto and you have Alfredo sauce.
Sugar-free jello with a bit of whipped cream for dessert.