Recipes Cookbook - KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

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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.

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