Low Carb Spaghetti with Cheese
Indulge in the comforting flavors of this Low Carb Spaghetti with Cheese, a delicious and guilt-free alternative to traditional pasta dishes. Made with fresh zucchini noodles, or "zoodles," this quick and easy recipe comes together in just 25 minutes, combining simplicity with rich, creamy goodness. The velvety cheese sauce, made from a blend of Parmesan and mozzarella, is perfectly seasoned and clings to the tender zoodles for an irresistible low-carb meal. Perfect for weeknight dinners or a light lunch, this keto-friendly dish is also enhanced with a touch of garlic and fresh basil for added flavor. Whether you're seeking a healthy pasta alternative or just love the idea of zucchini noodles bathed in cheesy perfection, this recipe is a must-try for all low-carb and gluten-free food enthusiasts.
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Recipe Information
Ingredients
- 3 pieces Zucchini (large)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Wash the zucchinis thoroughly and trim the ends. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Pat them dry with a paper towel to remove excess moisture.
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the minced garlic for 1 minute until fragrant, but not browned.
Add the zucchini noodles to the skillet and sauté for 2-3 minutes, tossing occasionally, until they are slightly tender but still have a bit of bite. Remove the zoodles from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring it to a gentle simmer over low heat. Stir in the Parmesan cheese and mozzarella cheese, whisking until smooth and creamy.
Season the cheese sauce with salt and black pepper to taste. If the sauce becomes too thick, you can add a splash of water or a bit more cream to achieve the desired consistency.
Add the cooked zucchini noodles back to the skillet and toss them in the cheese sauce until fully coated and heated through, about 1-2 minutes.
Transfer the low carb spaghetti to serving plates and garnish with fresh basil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 22.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1565 mg | 33% | |
*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.
