Low Carb Spaghetti with Alfredo Sauce
Indulge guilt-free with this Low Carb Spaghetti with Alfredo Sauce, a creamy yet light twist on classic comfort food. Perfect for keto or low-carb diets, this recipe swaps traditional pasta for zucchini noodles, or "zoodles," offering a nutritious yet satisfying alternative. Freshly spiralized zucchini is sautéed to tender perfection and coated in a rich Alfredo sauce made from heavy cream, butter, garlic, and Parmesan cheese. Ready in just 30 minutes, this dish is quick, easy, and packed with flavor—ideal for a busy weeknight dinner or an elegant meal for guests. Garnished with fresh parsley, it’s a deliciously wholesome option that balances indulgence with healthy eating perfectly!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 cup Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley
Instructions
Wash the zucchini thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles (zoodles). Set aside.
Pat the zucchini noodles dry with a clean towel to remove excess moisture. This helps prevent them from becoming watery during cooking.
Finely mince the garlic cloves and chop the fresh parsley for garnishing. Grate the Parmesan cheese if not pre-grated.
Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, tossing frequently, until slightly softened. Do not overcook. Remove the zucchini noodles from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes, stirring frequently.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Return the zucchini noodles to the skillet and toss to coat them evenly in the Alfredo sauce. Cook for another 1-2 minutes to warm the noodles through.
Transfer the low-carb spaghetti to serving plates and garnish with fresh parsley. Serve immediately for best results.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 9370 mg | 407% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 54.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1776 mg | 38% | |
*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.
