KETO ZOODLES WITH CREAMY MASCARPONE SAUCE


INGREDIENTS

FOR THE ZOODLES:

  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste

FOR THE MARINARA-MASCARPONE SAUCE:

  • 1/4-1/2 cup marinara sauce 
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste

TO GARNISH:

  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

INSTRUCTIONS

  1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.  
  2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat. 
  3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.


Recipe source: gnom-gnom

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