Low Carb Pasta Alfredo
Indulge guilt-free in this creamy and flavorful Low Carb Pasta Alfredo, where zucchini noodles (or "zoodles") take center stage as the perfect pasta alternative. In just 30 minutes, you can whip up this keto-friendly dish featuring a rich, velvety Alfredo sauce made with heavy cream, Parmesan cheese, and a hint of garlic. Perfectly seasoned and garnished with fresh parsley, this recipe is a satisfying, low-carb twist on the classic Italian favorite. Whether you're cutting carbs, following a ketogenic diet, or simply looking for a lighter pasta option, this dish delivers big on comfort, flavor, and nutrition. Serve it as a hearty main course or pair it with your favorite protein for an unforgettable meal!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Parsley
Instructions
Begin by preparing the zucchini noodles. Wash the zucchini thoroughly and use a spiralizer to create noodle-like strands. If you don't have a spiralizer, a vegetable peeler or julienne peeler can also be used to create thin strips.
After spiralizing the zucchini, place the noodles in a colander over the sink to drain excess moisture. Lightly salt the noodles and let them sit for about 10 minutes. This will help draw out more water, preventing a soggy final dish.
While the zucchini noodles are draining, prepare the Alfredo sauce. In a medium saucepan, melt the unsalted butter over medium heat.
Mince the garlic cloves finely and add them to the butter. Cook gently until the garlic is fragrant, which takes about 1 minute. Be careful not to brown the garlic.
Add the heavy cream to the saucepan and stir well to combine with the butter and garlic.
Bring the cream mixture to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes to thicken slightly.
Once the cream has thickened, reduce the heat to low and gradually stir in the grated Parmesan cheese, mixing until the cheese is fully melted and the sauce is creamy.
Season the Alfredo sauce with salt and freshly ground black pepper to taste.
Rinse the zucchini noodles once more and pat them dry with a paper towel to remove any remaining moisture.
Add the zucchini noodles to the sauce, gently stirring to coat them evenly with the Alfredo sauce. Cook for about 2-3 minutes, just until the noodles are warmed through.
Remove the pan from heat, sprinkle with chopped parsley for garnish, and adjust seasoning if necessary.
Serve the Low Carb Pasta Alfredo immediately as a delicious and satisfying low-carb meal.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 10082 mg | 438% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 54.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1022 mg | 79% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1759 mg | 37% | |
*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.
