Low Carb Aglio Olio Spaghetti
Indulge in the guilt-free elegance of **Low Carb Aglio Olio Spaghetti**, a light yet flavorful twist on the traditional Italian classic. In this recipe, tender, spiralized zucchini noodles take center stage, replacing carb-heavy pasta with a nutrient-packed alternative. Sautéed in fragrant garlic and rich olive oil, and spiced with a hint of crushed red pepper flakes, this dish delivers bold, authentic flavors in every bite. A sprinkle of fresh parsley, Parmesan cheese, and zesty lemon zest elevate the dish, while keeping it refreshingly simple. Ready in just 25 minutes, this keto-friendly, gluten-free recipe is perfect for busy weeknights or a sophisticated, low-carb meal. Serve it fresh and warm for the ultimate dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized zucchini
- 0.25 cup olive oil
- 6 cloves garlic
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup Parmesan cheese
- 1 teaspoon lemon zest
Instructions
Wash the zucchini thoroughly under running water and pat them dry with a clean kitchen towel.
Using a spiralizer, cut the zucchini into spaghetti-like noodles. If you don't have a spiralizer, use a vegetable peeler to slice the zucchini into long, thin ribbons.
Peel and thinly slice the garlic cloves.
Chop the fresh parsley finely.
Heat olive oil in a large non-stick skillet over medium heat.
Add the sliced garlic and sauté for about 1-2 minutes, stirring constantly, until it turns golden brown. Be careful not to burn the garlic as it can turn bitter.
Add the crushed red pepper flakes and stir for another 30 seconds to combine with the garlic and olive oil.
Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss the noodles in the garlic oil until they are well coated, and cook for about 3-4 minutes until they are tender yet still crisp.
Season the noodles with salt and black pepper, and toss again to ensure even seasoning.
Remove the skillet from heat and stir in the chopped parsley, lemon zest, and half of the Parmesan cheese.
Plate the zucchini spaghetti, sprinkle with the remaining Parmesan cheese on top, and garnish with extra parsley if desired.
Serve immediately as this dish is best enjoyed fresh and warm.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 6942 mg | 302% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 41.1 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1437 mg | 31% | |
*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.
