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Low-Carb Cabbage and Zucchini Noodles with Pesto

This dish is not only flavorful but also healthy and low in carbohydrates, making it a perfect option for anyone looking to enjoy a satisfying meal without compromising their dietary goals. Enjoy!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small head of cabbage shredded
  • 2 medium zucchinis spiralized into noodles
  • 1/2 cup basil leaves packed
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese optional, omit for dairy-free or vegan
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Optional toppings: cherry tomatoes, sliced almonds, grated Parmesan cheese

Method
 

Prepare the Pesto:
  1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese (if using).
  2. Pulse until ingredients are roughly chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
  4. Season with salt and pepper to taste. Set aside.
Cook the Cabbage and Zucchini Noodles:
  1. Heat a large skillet over medium heat.
  2. Add shredded cabbage to the skillet and sauté for about 5 minutes or until it starts to soften.
  3. Add zucchini noodles to the skillet and continue to sauté for another 2-3 minutes or until the zucchini noodles are just tender.
  4. Season with salt and pepper to taste.
Combine with Pesto:
  1. Add the prepared pesto to the skillet with the cabbage and zucchini noodles.
  2. Toss everything together until the noodles are evenly coated with the pesto.
  3. Cook for an additional 1-2 minutes to heat through.
Serve:
  1. Divide the Low-Carb Cabbage and Zucchini Noodles with Pesto among serving plates.
  2. Garnish with optional toppings like cherry tomatoes, sliced almonds, or grated Parmesan cheese if desired.
  3. Serve hot and enjoy your delicious low-carb meal!