If you still think all pasta has to be noodles, grab a couple of zucchini and a vegetable peeler (or spiralizer) and try your hand at making zoodles. What looks like a big pile will cook down and be gobbled up in no time. Especially once you top them with this "cream cheese meets smoked salmon somewhere other than a bagel" wonder of a sauce. A killer combo.
USMetric
servingservings
Ingredients
- 2 lbs 900 g zucchini
- 2 tablespoons 2 tablespoons olive oil
- salt and pepper
- 1 cup 225 ml heavy whipping cream
- 4 oz. 110 g cream cheese
- 4 tablespoons 60 ml chopped fresh basil or fresh cilantro
- 1 1 lime, juicedlimes, juiced
- 1 lb 450 g smoked salmon
Instructions
- Wash the zucchini and cut them into thin, pasta-like strips using a peeler, mandolin or spiralizer.
- Place the zucchini in a colinder, add salt, and mix to coat the strips. Set aside for 5-10 minutes and then press to discard excess liquid.
- Meanwhile, mix cream cheese, cream and lime juice in a small sauce pan. Bring to a simmer and cook for a few minutes while stirring.
- Lower the heat and add herbs and the smoked salmon, cut into thin strips. Season with salt and pepper.
- Add oil to a frying pan and put over medium high heat. Add zucchini spirals and fry for a minute or two. Season with salt and pepper. Serve immediately with the sauce.
Tip!
Not quite ready for zoodles? Try this easy but delicious wonder sauce on our keto pasta instead!
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