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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Recipe Information
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)
Instructions
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.
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.
Reduce the heat to medium-low and add the heavy cream to the skillet. Stir well and bring it to a gentle simmer.
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.
Season the sauce with salt and ground black pepper. Taste and adjust seasoning as needed.
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).
Remove the skillet from heat. Divide the mixture into servings and plate them.
Sprinkle the toasted walnuts over each serving for added crunch and flavor.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 966 mg | 74% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
