15-Minute Creamy Mascarpone Zoodles 🍝 gluten free & keto

7 comments

  1. Laura Samuelson says:

    Hi Paola,
    luv, luv luv everything we have tried so far!
    Quick question….what amount of zoodles and sauce is your nutrition facts based on?
    Knowing where you started will help me figure out where I am, I think!
    Laura

  2. Alba says:

    Mmmm this looks sooooo good! Zoodles are really handy, that’s for sure! Hey a little trick; I spiralize the zoodles the day before I’ll need them if I have the time because if this: take your zoodles and toss them with a little salt and put them in a colander on top of a bowl. They’ll lose moisture over the night and will be dry by the time you wanna cook them! A fast trip to the pan with some ghee (no salt needed!), and they’ll be ready to go! They’ll stay perfectly dry in your plate, no need yo drain water. A little bit like salting eggplants I guess, just that with zoodles the water you get rid of isn’t bitter 🙂

  3. Carol says:

    Looks yummy! I think you meant to write “colander” instead of “coriander” in your instructions, though. 😉

  4. Murielle Vachon says:

    I’m new to keto eating and I would like to thank you so much for your easy and delicious recipes!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.