Keto Spaghetti with Alfredo Sauce
Indulge in a creamy, guilt-free delight with Keto Spaghetti with Alfredo Sauce—a low-carb twist on a classic favorite! This recipe swaps out traditional pasta for fresh zucchini noodles, making it perfect for keto dieters and anyone looking to enjoy a lighter version of comfort food. The rich homemade Alfredo sauce combines unsalted butter, heavy cream, cream cheese, and Parmesan for an irresistibly velvety texture, beautifully complemented by hints of garlic and parsley. Quick and easy to prepare, with just 15 minutes of prep and cook time, this dish is ideal for busy weeknights yet elegant enough for special occasions. Serve up this keto-friendly, zoodle-based masterpiece and savor the flavors without compromising your health goals!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 ounces Cream cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Wash the zucchinis thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler or julienne peeler to make thin strips.
Place the zoodles on a kitchen towel or paper towel and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel before cooking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes until just tender but still slightly firm (al dente). Remove the zoodles from the pan and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and whisk in the cream cheese until smooth. Simmer for 2-3 minutes to thicken slightly.
Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Add the cooked zoodles back into the skillet and toss gently to coat them evenly with the Alfredo sauce. Cook for an additional 1-2 minutes to heat through.
Serve immediately, garnished with chopped fresh parsley if desired. Enjoy your Keto Spaghetti with Alfredo Sauce!
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 10268 mg | 446% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 56.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1902 mg | 40% | |
*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.
