Low Carb Pasta with Gorgonzola and Walnuts
Creamy, indulgent, and packed with flavor, this Low Carb Pasta with Gorgonzola and Walnuts is the perfect guilt-free comfort food! Made with zucchini noodles (zoodles) as a low-carb alternative to traditional pasta, this dish is both light and satisfying. A velvety sauce crafted from heavy cream, crumbled Gorgonzola, and Parmesan coats the zoodles, while toasted walnuts add a delightful crunch and earthy depth. Fresh garlic and parsley elevate the flavors, creating a dish that’s as elegant as it is easy to make. Ready in just 25 minutes, this recipe is ideal for weeknight dinners or an impressive entrée for guests. Low-carb, keto-friendly, and packed with bold flavors, this pasta is a cozy, wholesome treat you’ll return to again and again!
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Ingredients
- 3 pieces Zucchini (large, for spiralizing)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 3 ounces Gorgonzola cheese (crumbled)
- 1 ounce Parmesan cheese (grated)
- 1 cup Walnuts (chopped, lightly toasted)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Directions
Step 1
Use a spiralizer or julienne peeler to create zucchini noodles ('zoodles') from the zucchinis. Set aside on a large plate lined with a paper towel to absorb excess moisture.
Step 2
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown the garlic.
Step 3
Reduce the heat to medium-low and add the heavy cream to the skillet. Stir well and bring it to a gentle simmer.
Step 4
Add the crumbled Gorgonzola cheese and grated Parmesan cheese to the skillet. Stir continuously until the cheeses have fully melted and the sauce becomes smooth and creamy, about 2 to 3 minutes.
Step 5
Season the sauce with salt and ground black pepper. Taste and adjust seasoning as needed.
Step 6
Add the zucchini noodles to the skillet and toss gently with tongs to coat the noodles evenly in the sauce. Cook for 2 to 3 minutes, just until the zoodles are warm but still slightly firm (to maintain a good texture).
Step 7
Remove the skillet from heat. Divide the mixture into servings and plate them.
Step 8
Sprinkle the toasted walnuts over each serving for added crunch and flavor.
Step 9
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1115.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2337.1 |
| Total Fat 218.1g | 0% |
| Saturated Fat 88.6g | 0% |
| Cholesterol 400.6mg | 0% |
| Sodium 2884.7mg | 0% |
| Total Carbohydrate 40.9g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 18.9g | |
| Protein 56.9g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 966.2mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2235.5mg | 0% |
Source of Calories