Love pasta but hate the calories? Zoodles to the rescue! Make zucchini into spaghetti-style noodles then toss with this low-fat delicious cream sauce for an easy, delicious Zoodles Carbonara dinner.
Place in colander and sprinkle well with salt. Don't worry, the salt will be washed off prior to cooking. Let sit for at least 15 minutes to somewhat dry out the zucchini.
After sitting, rinse well, then squeeze out as much moisture as possible while still keeping zoodles intact. Set aside until ready to use.
Add onion and garlic to bacon fat and cook until onion is browned, just 2-3 minutes.
Slowly add in half & half and cheese and stir until well incorporated. Season to taste.
Add chicken, thawed peas and zoodles and stir until just heated through, about 3-5 minutes.
Spiralize zucchini then pat dry with paper towel. Place in a colander and salt liberally. Let sit at least 15 minutes then rinse, squeeze as much moisture out as you can then pat dry again.
Most definitely! I prefer them raw myself or just slightly warmed in a hot dish. They retain more of their nutrients and have that al dente pasta texture.
If you prefer to cook them, toss into a pot of boiling water for 1 minute then drain and serve with butter or your favorite sauce.
Yes, very much so! They are low in calories and carbohydrates, high in antioxidants, provide fiber, potassium and Vitamins A & C and are also gluten-free.
It is not recommended. They tend to get very mushy and sticky when thawed. If you do need to freeze them, use them from the frozen state in soups and stir-frys.
ZOODLES CARBONARA https://2cookinmamas.com/zoodles-carbonara/