Low-Carb Zucchini Noodles Pasta
A creamy, dairy-free pasta made with zucchini noodles and cashew ricotta, topped with roasted garlic and herbs. This Italian-inspired pasta recipe (low-carb, dairy-free), ready in about 40 minutes, pairs zucchini, cashews, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (250g) zucchini
- 1/2 cup (soaked for 30 minutes) cashews
- 1/4 cup (grated) parmesan cheese
- 2 cloves (minced) garlic
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup (fresh) spinach
- 10 small (halved) cherry tomatoes
- 1/4 cup (chopped) fresh basil
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize zucchini into noodles; set aside. In a blender, combine 1/2 cup cashews, 1/4 cup parmesan, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 cup spinach and 10 cherry tomatoes; cook for 3 minutes until wilted.
- Step 3: Toss zucchini noodles with the cashew ricotta mixture until coated. Add cooked spinach-tomato mixture and 1/4 cup fresh basil. Serve immediately.
