Fettuccine de Alho-poró

Fettuccine de Alho-poró is a deliciously creamy and savory keto-friendly pasta dish featuring fresh leeks and a rich garlic sauce. This Brazilian-inspired recipe is perfect for those seeking a low-carb alternative without sacrificing flavor.

Ingredients

• Zucchini - 2 medium (approx. 400g)
• Leeks - 1 medium (approx. 150g)
• Garlic - 3 cloves
• Heavy cream - 120ml
• Parmesan cheese - 50g, grated
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Spiralize the zucchini using a spiralizer to create 'noodles' and set aside.
2. Slice the leeks thinly, rinse them thoroughly to remove any dirt, and drain.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, about 5-7 minutes.
4. Reduce the heat to low, then add the heavy cream and grated Parmesan cheese to the skillet, stirring until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
5. Add the zucchini noodles to the skillet, tossing them gently in the creamy sauce. Cook for an additional 2-3 minutes until the noodles are heated through but still al dente.
6. Season with salt and black pepper to taste. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 60 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• Rich in fiber from zucchini, promoting digestive health.

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