Description
Deliciously Low-Carb Zucchini Mushroom Pasta is a veggie-packed masterpiece that satisfies pasta cravings with tender zucchini noodles, savory mushrooms, and Parmesan.
Ingredients
- 2 medium zucchini
- 2 cup sliced mushrooms
- 2 tablespoon minced garlic
- 2 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or basil
Instructions
1. Bring a large pot of salted water to a boil and cook the zucchini noodles until al dente. Drain, reserving a small amount of pasta water.
2. In a large skillet over medium-high heat, add olive oil. Sauté mushrooms for 4-5 minutes until browned.
3. Add zucchini noodles, season with salt, pepper, and red pepper flakes (if using), and cook for 3-4 minutes until tender but still firm.
4. Toss in minced garlic and cook for 1 minute until fragrant.
5. Combine cooked zucchini noodles with sautéed vegetables, adding reserved pasta water if needed.
6. Remove from heat, sprinkle in Parmesan cheese, and toss until melted. Garnish with parsley or basil and serve immediately.
Notes
For a protein boost, add grilled chicken or shrimp. Customize with extra vegetables like bell peppers or spinach. Use vegan cheese alternatives for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg