Low Carb Spaghetti Aglio e Olio
Experience the perfect low-carb twist on the classic Italian favorite with this irresistible Low Carb Spaghetti Aglio e Olio recipe! Featuring fresh zucchini transformed into flavorful zoodles, this lighter version delivers all the garlicky, aromatic goodness you love while keeping carbs in check. The sautéed garlic in extra virgin olive oil beautifully infuses the dish, complemented by a slight kick from red pepper flakes. Tossed to al dente perfection, the zucchini noodles are seasoned with a sprinkle of salt, freshly ground black pepper, and optional Parmesan cheese for a rich finish. Topped with vibrant parsley, this quick and easy recipe is ready in just 25 minutes, making it ideal for weeknight dinners or a healthy gluten-free meal that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 4 units Zucchini (large, for zoodles)
- 0.25 cup Extra virgin olive oil
- 6 cloves Garlic (thinly sliced)
- 1 teaspoon Red pepper flakes
- 0.25 cup Parmesan cheese (grated, optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Wash and trim the ends of the zucchini. Using a spiralizer, create long zucchini noodles (zoodles). Set aside on a clean paper towel to remove excess moisture.
Heat the olive oil in a large skillet over medium heat.
Add the thinly sliced garlic to the skillet. Sauté gently until the garlic turns golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Add the red pepper flakes to the skillet and stir them into the garlic and olive oil for about 30 seconds.
Increase the heat to medium-high, then add the zucchini noodles to the skillet. Toss them with the garlic and oil mixture to coat evenly.
Cook the zoodles for 2-3 minutes, stirring occasionally, until they are slightly tender but still firm (al dente). Do not overcook, as they will release too much water and become mushy.
Season the zoodles with salt and freshly ground black pepper. Toss again to combine.
Remove the skillet from heat and transfer the zoodles to serving bowls.
Top with freshly grated Parmesan cheese (if using) and garnish with chopped parsley.
Serve immediately, and enjoy your Low Carb Spaghetti Aglio e Olio!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 19.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2279 mg | 48% | |
*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.
