Lemon Parmesan Zoodles Recipes
LEMON PARMESAN ZOODLES
Lemon, garlic and parmesan on zoodles is a great pasta substitution for a low carb meal.
Provided by Patti Estep
Categories Dinner Recipes
Time 12m
Number Of Ingredients 7
Steps:
- In a hot pan add the olive oil.
- Reduce heat to medium and add garlic.
- Add zoodles and stir until heated through. About 2-3 minutes
- Add lemon juice and zest.
- Add cheese and basil. Stir well and serve immediately.
Nutrition Facts : Calories 171 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 123 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
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10-MINUTE ZUCCHINI NOODLES WITH GARLIC, LEMON
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5/5 (1)Total Time 10 minsCategory SideCalories 225 per serving
- I recommend to prepare all ingredients before you start cooking as that part takes no time at all and you’ll have to move pretty fast.
- Once all your ingredients are ready, press the Sauté function key on your Instant Pot and let the pot heat up for 1-2 minutes. Add the olive oil, garlic, lemon zest and salt and stir for 30 seconds, until just turning golden brown and fragrant.
- Now add the zucchini noodles and drizzled with lemon juice. Stir through the olive oil with garlic and lemon zest for 20-30 seconds. The idea is to coat the noodles with the flavoured oil and to heat them up slightly but NOT to actually cook them. If you cook them for too long, they will turn into a soggy, watery mess.
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- Trim the ends of the zucchini and cut into noodles, ribbons or matchsticks with a knife, spiralizer or vegetable peeler.
- Put the zucchini in a large bowl and pour the olive oil over. Toss gently to coat the strands, then season with salt to taste (I use 1/2 - 1 teaspoon usually).
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