Low Carb Garden Fresh Veggie Pasta
Indulge in the vibrant flavors of summer with this Low Carb Garden Fresh Veggie Pasta, a wholesome and guilt-free alternative to traditional pasta dishes. Featuring spiralized zucchini noodles as the base, this recipe celebrates the freshness of garden vegetables like cherry tomatoes, yellow squash, and baby spinach, all sautéed to perfection with fragrant garlic and olive oil. Bright basil leaves, a splash of zesty lemon juice, and a sprinkle of Parmesan cheese elevate the dish into a light yet satisfying meal that’s ready in just 25 minutes. Ideal for health-conscious food lovers and those seeking keto-friendly comfort food, this colorful veggie pasta dish captures the essence of farm-to-table cooking without the carbs. Perfect for a quick dinner or meal prepping, it’s a delightful way to enjoy the bounty of fresh produce!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 1 medium Yellow squash
- 2 cups Baby spinach
- 1 cup Basil leaves
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese
Instructions
Use a spiralizer to turn the zucchini into noodles and set them aside.
Heat olive oil in a large pan over medium heat.
Mince the garlic cloves and add them to the pan. Sauté for 1 minute until fragrant.
Slice the red bell pepper and add it to the pan. Cook for about 3 minutes until softened.
Halve the cherry tomatoes and dice the yellow squash. Add them to the pan and cook for another 2 minutes.
Add the zucchini noodles to the pan and gently toss them with the vegetables for about 2-3 minutes until they are just tender.
Stir in the baby spinach, letting it wilt slightly.
Remove the pan from heat and add the fresh basil leaves, lemon juice, salt, and black pepper. Toss to combine.
Serve the veggie pasta immediately, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7158 mg | 311% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 55.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2418 mg | 51% | |
*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.
