Keto Spaghetti Aglio e Olio
Discover a low-carb twist on a classic Italian favorite with Keto Spaghetti Aglio e Olio! This vibrant recipe features zucchini noodles, or zoodles, as a deliciously light and healthy alternative to traditional pasta. Perfect for keto enthusiasts and garlic lovers alike, this dish showcases the bold flavors of sautéed garlic in olive oil, a touch of red pepper flakes for a subtle kick, and fresh parsley for a burst of brightness. Ready in just 20 minutes, it's an effortless weeknight dinner that pairs elegance with simplicity. Optional garnishes like grated Parmesan cheese and lemon zest add layers of richness and zest, making it an irresistible choice for your next meal. Whether you're embracing a keto lifestyle or simply seeking a lighter pasta solution, this recipe delivers incredible flavor without the carbs!
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Recipe Information
Ingredients
- 4 medium (approx. 6 oz each) Zucchini
- 4 tablespoons Olive oil
- 5 cloves Garlic
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 2 tablespoons Fresh parsley
- 2 tablespoons Grated Parmesan cheese (optional, for keto-friendly version)
- 1 teaspoon Lemon zest (optional)
Instructions
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. If you don’t have a spiralizer, you can slice the zucchini into very thin, noodle-like strips. Set aside.
Heat a large skillet over medium heat. Add the olive oil.
Thinly slice the garlic cloves. Once the oil is warmed but not smoking, add the sliced garlic to the pan. Sauté for 2-3 minutes or until the garlic is fragrant and just turning golden. Be careful not to burn it.
Add the red pepper flakes and sauté for another 30 seconds to release their flavor.
Turn the heat to low and add the zucchini noodles to the skillet. Toss gently with tongs to coat the zoodles in the garlic and oil mixture.
Season with salt and continue cooking for 2-4 minutes, stirring occasionally, until the zoodles are slightly softened but still have a bit of crunch. Avoid overcooking to prevent them from becoming mushy.
Remove from heat and toss in the chopped fresh parsley. If desired, stir in grated Parmesan cheese for added richness.
Serve immediately, garnished with additional Parmesan cheese, lemon zest, or a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 7811 mg | 340% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 47.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1634 mg | 35% | |
*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.
