Dairy binge coming up… yes Shavuos is next week!
We cut down on the carbs in the following recipe, but definitely did not cut down on the flavors!
We substituted pasta with zoodles for a healthier recipe.
It’s a very simple and quick recipe to put together. You can even make the sauce in advance, store in the fridge and warm up the day you are planning on serving this dish.
Raskin’s lox adds a mild flavor without taking over the taste of the dish.
Prep time: 10 min
Cook time 30 min
Yields: 4-6 ppl
4 zucchinis spiralized / zoodled (abt. 5 cups)
4 oz. Raskin’s lox cut into small pieces
2 cups heavy cream
½ cup grated parmesan cheese
2 cloves garlic
2 tbsp. flour
Fresh dill (1/4 -1/2 cup)
Salt and pepper to taste
1 tbsp. oil
Heat up the oil in a large skillet. Add the zoodles and cook for 2/3 min.
Remove the zoodles and set aside.
In same skillet bring heavy cream to a boil, lower the heat and add the garlic, parmesan cheese, lox and flour, mixing constantly till the cream sauce thickens. Add the cooked zoodles and combine thoroughly using tongs. Sprinkle with fresh dill and adjust flavor with salt and pepperaccording to your liking.