4 INGREDIENT Low-Carb Pasta! Zucchini Cacio e Pepe

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Ingredients:
1 zucchini per serving
1/4-1/3 cup shredded pecorino Romano cheese per serving
1/2 tsp fresh ground black pepper
Olive oil
1/3 cup water
Directions:
In a hot, dry pan toast black pepper for a few minutes. Add a drizzle of olive oil and cook an additional 20-30 seconds before adding water. Stir and reduce to a low simmer.
Spiralize your zucchini, or use a vegetable peeler to create ribbons. Add the zucchini noodles to the pan, add additional water if too much has evaporated, and cook until just softened.
Remove the pan from the heat and sprinkle half the cheese into the pan. Stir constantly until it has melted into the zucchini and created a sauce. Repeat with the remaining cheese. Enjoy!
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