This low-carb pasta is rich, velvety and delicious – so good, you won’t miss the meat.
gluten-free, vegetarian, primal, keto
Brown Butter Zoodles with Walnut Crumb
1-1/2 Tbsp. salted butter
Juice 1/2 lemon
1/4 c. walnut halves
2 handfulls rocket (arugula)
6 – 8 sprigs thyme
2 cloves garlic
Salt & pepper
1 ounce spreadable cheese (like Laughing Cow) or goat cheese (optional)
Whiz your walnuts until they’re dust. Zoodle your zucchini. Set both aside.
In a large pan, heat the butter over medium-high. Slice and add the garlic when it’s ready. Add the thyme sprigs and cook until browned.
When the butter is browned, pull the thyme and add the zoodles, lemon juice and walnut dust. Toss well to combine. Add a hit of salt and pepper.
When the zucchini is cooked through and the mixture is less wet, add the arugula. Toss to combine. Cook until the arugula is wilted.
Plate and top with crumbles of cheese if desired.
Serves 1 for dinner