Zoodles with Creamy Mascarpone Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  ½ cup or 129g

• Mascarpone

  BelGioioso

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Pecans

  Nuts

  ½ oz (19 halves per oz) or 14g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat half of the olive oil in a pan over medium heat. Add garlic and sauté until lightly golden, about 1-2 minutes.
2. Add spiralized zucchini and cook until just softened, about 2-3 minutes. Transfer to a colander to drain.
3. Heat remaining oil in the same pan. Add marinara sauce and mascarpone cheese, stirring to combine. Season with salt to taste.
4. Return the zoodles to the pan and toss to coat with the sauce.
5. Serve immediately, garnished with Parmesan, chopped pecans, freshchopped basil, and black pepper.

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