Cheese and pepper star in this simple Italian dish. While the combo is traditionally tossed with pasta, we toss Parmesan cheese and freshly ground pepper with zucchini noodles instead for a lower-carb dish that helps you get in an extra serving of veggies. To simplify the recipe, look for prepackaged zucchini noodles in the produce section of your supermarket.

Source: EatingWell.com, December 2019

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.

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  • Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Nutrition Facts

1 cup
157 calories; protein 6.7g; carbohydrates 8.5g; dietary fiber 1.9g; sugars 4.4g; fat 11.6g; saturated fat 3.4g; cholesterol 12.9mg; vitamin a iu 540.5IU; vitamin c 35.1mg; folate 48mcg; calcium 161.3mg; iron 0.9mg; magnesium 41.1mg; potassium 544.4mg; sodium 322.8mg; thiamin 0.1mg.

1 1/2 fat, 1 1/2 vegetable, 1/2 high-fat protein

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