Keto Zoodles With Creamy Mascarpone Sauce
These keto zoodles with a creamy mascarpone sauce are both super tasty and super speedy. Think 15 minutes start-to-finish, making them an ideal weekday meal.
Ingredients
For the zoodles:
- 1 tablespoon extra virgin olive oil for cooking
- 1-2 cloves garlic minced 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 tablespoons mascarpone cheese to taste
- kosher salt to taste
To garnish:
- Parmesan cheese freshly grated
- pecans roughly chopped to taste
- fresh basil ribboned
- black pepper freshly ground
Instructions
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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.
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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.
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Serve right away with freshly grated Parmesan, pecans, basil and black pepper.
Recipe Notes
*Feel free to adjust the quantity of zoodles and marinara sauce to fit your macros (and tastebuds!).
Similarly, please note that nutrition facts will vary widely for this recipe, depending on final quantities.