Keto Pesto Spaghetti
Indulge in the vibrant flavors of Keto Pesto Spaghetti, a low-carb twist on an Italian classic that's perfect for those embracing a keto lifestyle without sacrificing taste. This recipe swaps traditional pasta for tender zucchini noodles, creating a light and nutrient-packed base. Tossed in a homemade basil pesto made with toasted pine nuts, garlic, fresh Parmesan cheese, and a hint of lemon, every bite bursts with fresh, herby goodness. Ready in just 25 minutes, Keto Pesto Spaghetti is an easy, healthy dinner solution that’s packed with flavor and ideal for weeknight dinners or entertaining guests. Garnish with extra Parmesan and basil for a touch of elegance and enjoy this guilt-free, satisfying dish! Perfect for keto-friendly diets, gluten-free meals, or anyone craving a healthier pasta alternative!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 cup Pine nuts
- 2 cups Fresh basil leaves
- 2 large Garlic cloves
- 0.5 cup Freshly grated Parmesan cheese
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create spaghetti-like noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
Place a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the zucchini noodles. Sprinkle with a pinch of salt and toss occasionally. Cook for about 5-7 minutes until the noodles are slightly tender but still firm (al dente). Remove from heat and set aside.
While the noodles are cooking, prepare the pesto sauce. In a small dry skillet over medium heat, toast the pine nuts for about 2-3 minutes until they are golden brown, stirring frequently to prevent burning. Set aside to cool.
In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic cloves, Parmesan cheese, and lemon juice. Process until finely chopped, scraping down the sides as needed.
With the food processor running, slowly drizzle in the remaining 1 tablespoon of olive oil until the mixture is smooth and creamy. Add salt and black pepper to taste.
Transfer the cooked zucchini noodles to a large bowl. Add the homemade pesto sauce and toss until the noodles are well coated with the sauce.
Serve the Keto Pesto Spaghetti immediately. Optionally, garnish with extra Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 416 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
