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
LEMON GARLIC CHICKEN ZOODLES RECIPE - (4.1/5)
Provided by PineyCook
Number Of Ingredients 11
Steps:
- Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and heat one tablespoon of olive oil, when sizzling, add chicken cubes and cook until browned on all sides, about 8 minutes. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!
CREAMY LEMON & PARMESAN NOODLES
Adapted from The New York Times
Provided by Dan from Platter Talk
Categories Entree
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
- Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- Pour cream mixture over drained noodles, and add the lemon juice and Parmesan cheese. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Garnish with additional Parmesan and/or lemon zest if desired.
Nutrition Facts : Calories 390 kcal, Carbohydrate 42 g, Protein 12 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 154 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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- Preheat the oven to 425°F and line two baking sheets with parchment paper. Drizzle each with 1 tablespoon of the olive oil (2 tablespoons total).
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- To a large skillet, add avocado oil, along with bell peppers, carrots, tomatoes, broccoli, and onions. Saute for about 10 minutes over medium heat, allowing them to soften. Season with McCormick Salt Free Seasoning.
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