Low Carb Spaghetti with Cream Sauce
Indulge in a guilt-free pasta experience with this savory Low Carb Spaghetti with Cream Sauce, a perfect alternative for those watching their carb intake. This easy-to-make recipe swaps traditional pasta for zucchini noodles (zoodles), creating a light yet satisfying base for a rich, garlicky Parmesan cream sauce. Ready in just 25 minutes, this dish combines tender spiralized zucchini, sautéed garlic, and a velvety sauce made with heavy cream and freshly grated Parmesan. A sprinkle of fresh parsley adds a burst of color and flavor to this creamy, keto-friendly meal. Perfect for weeknight dinners or a cozy comfort food craving, this recipe is as delicious as it is nutritious. Serve it hot, and don't forget the extra Parmesan for topping!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Unsalted butter
- 3 large Garlic cloves
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the zucchinis thoroughly and spiralize them using a spiralizer to create zucchini noodles (zoodles). Alternatively, use a julienne peeler if you do not have a spiralizer.
Place the zoodles on a layer of paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess water, then pat them dry with another layer of paper towels.
Mince the garlic cloves finely and set aside. Chop the fresh parsley and set aside for garnish.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant, but not browned.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
Slowly whisk in the grated Parmesan cheese until fully melted and the sauce becomes smooth. Season with salt and black pepper to taste. Keep the cream sauce on low heat while preparing the zoodles.
In a separate skillet, heat 1 tablespoon of butter or olive oil over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently. Be careful not to overcook, as the zoodles may become soggy.
Remove the zoodles from heat and transfer them to the skillet with the cream sauce. Toss gently to coat the zoodles evenly in the sauce.
Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 10087 mg | 439% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 54.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1850 mg | 39% | |
*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.
