Low Carb Spaghetti with Fresh Vegetables
Dive into a vibrant and nutritious meal with this Low Carb Spaghetti with Fresh Vegetables recipe, a wholesome spin on classic spaghetti that's perfect for healthy eating! Instead of traditional pasta, spiralized zucchini noodles take center stage, offering a light and guilt-free base packed with vitamins and flavor. Sautéed garlic, juicy cherry tomatoes, crisp red bell peppers, earthy mushrooms, and fresh spinach come together in a quick skillet toss, seasoned perfectly with a touch of salt, black pepper, and optional red pepper flakes for a hint of spice. This recipe is not only quick to make—ready in under 30 minutes—but it’s also customizable with optional Parmesan cheese for a creamy finish and fresh basil for an herby garnish. Ideal for low-carb diets, gluten-free lifestyles, or anyone looking to enjoy a flavorful vegetable-forward dish, this spaghetti alternative makes for a satisfying dinner that’s as nourishing as it is delicious. Perfect for busy weeknights or light, refreshing meals, it’s a culinary delight packed with health and flavor!
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Recipe Information
Ingredients
- 3 pieces Zucchini (large, spiralized into noodles)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1.5 cups Cherry tomatoes (halved)
- 1 large Red bell pepper (sliced thinly)
- 1 cup Mushrooms (sliced)
- 2 cups Spinach (fresh)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 0.5 cup Parmesan cheese (grated, optional)
- 0.25 cup Fresh basil leaves (chopped, for garnish)
Instructions
Wash and dry all vegetables. Use a spiralizer to create zucchini noodles and set them aside.
Heat a large skillet over medium heat. Add olive oil and allow it to warm for about 1 minute.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add cherry tomatoes, red bell peppers, and mushrooms to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender.
Add spinach to the skillet and allow it to wilt, stirring occasionally for about 2 minutes.
Season the vegetable mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Reduce the heat to low and gently toss the zucchini noodles into the skillet with the vegetable mixture. Cook for 2–3 minutes, stirring occasionally, until the zucchini noodles are just tender but not mushy.
Remove the skillet from heat. If desired, sprinkle grated Parmesan cheese over the dish and let it melt slightly.
Plate the low carb spaghetti, garnish with fresh basil, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 31.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1556 mg | 120% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3524 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.
