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