Keto Pesto Paneer Pasta

Keto Pesto Paneer Pasta is a delightful fusion of Indian paneer and aromatic basil pesto, creating a low-carb dish that's both satisfying and full of flavor. This easy-to-make recipe offers a unique twist on traditional pasta, perfect for anyone following a ketogenic diet.

Ingredients

• Zucchini - 2 medium, spiralized
• Paneer - 200 grams, cubed
• Fresh basil leaves - 50 grams
• Parmesan cheese - 30 grams, grated
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Pine nuts - 20 grams
• Salt - to taste
• Black pepper - to taste
• Red chili flakes - 1/2 teaspoon (optional)

Steps

1. In a food processor, combine fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until a smooth paste forms, adding salt and black pepper to taste.
2. In a skillet over medium heat, add a tablespoon of olive oil and sauté the cubed paneer until golden brown on all sides. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and toss in the spiralized zucchini. Sauté for about 5-7 minutes until slightly softened but still al dente.
4. Add the prepared pesto to the skillet with the zucchini and mix well to combine. Add the sautéed paneer and toss gently to coat everything in the pesto.
5. Serve hot, garnished with extra Parmesan cheese and red chili flakes if desired.

Nutrition

• Calories: 420
• Protein: 22 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein from paneer, which helps in muscle repair and growth.
• Packed with healthy fats from olive oil and pine nuts, promoting heart health.

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