Ingredients
Scale
- 2 medium zucchinis (or any low carb noodle alternative)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Noodles: If using zucchini, spiralize into noodle shapes. If using shirataki or kelp noodles, rinse and drain well.
- Sauté Garlic: In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Make the Sauce: Pour in heavy cream, then add Parmesan cheese, salt, and black pepper. Stir until the sauce thickens slightly.
- Cook the Noodles: Add the prepared low carb noodles to the pan and toss gently until coated with sauce. Cook for 2-3 minutes.
- Garnish and Serve: Sprinkle with red pepper flakes and fresh parsley. Serve warm and enjoy!
Notes
- Avoid overcooking zucchini noodles to keep them from getting mushy.
- For extra protein, add grilled chicken, shrimp, or tofu.
- Enhance flavor with lemon zest or a pinch of nutmeg in the sauce.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10minutes
- Cook Time: 10minutes