Keto-friendly Lemon Basil Zoodles with Pancetta Print

This pasta dish is so delicious, you'll forget it's keto-friendly! 

Keto friendly Lemon Basil Zoodles with Pancetta
Prep Time:40 minutes
  • 4 ounces Minerva Dairy Amish Roll Butter
  • 1 teaspoon sea salt (1 additional teaspoon for zoodles)
  • 2 packages yellow squash and/or zucchini zoodles
  • 2 ounces panchetta, chopped and browned
  • 1/4 cup all-purpose flour
  • 3 1/2 cups heavy cream
  • 3/4 cups Parmesan, grated
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Minerva Dairy Garlic Herb Butter
  • 1/2 cup sliced mushrooms
  • 1 teaspoon black pepper
  • 1 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 1/2 cup Minerva Dairy Farmers Butter Cheese, shredded
  • Juice of 1 lemon
  • Zest of 2 lemons
  • In a frying pan, melt the garlic herb butter. Add the zoodles and  mushrooms, seasoning them with seat salt and black pepper. Saute until al dente.
  • In a sauce pan, melt the amish roll butter and whisk in the flour, sea salt and nutmeg - stir, cooking for for 2 minutes.
  • Add the heavy cream, stir, then add the Parmesan and butter cheese - stir until creamy.
  • Add the zest of lemons and stir.
  • Drain the zoodles. Then, add the herbs to the sauce and stir.
  • Toss the zoodles with lemon juice. 
  • Plate by spooning some sauce on the plate, place 2 "twirls" of zoodles and top with more sauce and the browned, crunchy pancetta.
  • Serve immediately.