Low Carb Pasta with Sausage
Satisfy your pasta cravings without the carb overload with this flavorful and hearty Low Carb Pasta with Sausage recipe. Made with zucchini noodles ("zoodles") as a light and nutritious alternative to traditional pasta, this dish is loaded with savory Italian sausage, vibrant cherry tomatoes, and fragrant garlic, all tossed in a skillet for a quick and easy one-pan meal. A sprinkle of Parmesan cheese and fresh basil adds a touch of elegance, while crushed red pepper flakes lend just the right amount of heat. Ready in just 30 minutes, this low carb dinner is perfect for busy weeknights, offering a satisfying balance of freshness, protein, and bold flavors. Whether you're following a keto diet, looking for a gluten-free option, or simply craving a healthier spin on the classic pasta with sausage, this recipe will delight your taste buds and keep you coming back for more!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 3 cloves garlic
- 0.5 teaspoon crushed red pepper flakes
- 1 cup cherry tomatoes
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Use a spiralizer to turn the zucchini into noodles (zoodles). If you don’t have a spiralizer, you can use a julienne peeler or a standard vegetable peeler to create strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up into small pieces with a spoon. Cook until browned and cooked through, about 7-9 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and crushed red pepper flakes. Sauté for about 1 minute or until fragrant.
Add the cherry tomatoes and cook until they start to blister and soften, about 3 minutes.
Return the sausage to the skillet. Stir to combine with the tomatoes and garlic.
Add the zucchini noodles to the skillet and toss them gently with the sausage and tomato mixture. Cook until the zoodles are just tender, about 3-5 minutes.
Remove from heat and stir in the Parmesan cheese and fresh basil leaves. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 12443 mg | 541% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 65.1 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 662 mg | 51% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3525 mg | 75% | |
*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.
