Low Carb Spinach and Cheese Pasta
Indulge in a creamy and satisfying meal with this Low Carb Spinach and Cheese Pasta, a perfect guilt-free twist on a classic favorite. This recipe swaps traditional pasta for fresh zucchini noodles, or "zoodles," making it a wholesome, nutrient-packed alternative that’s low in carbs but big on flavor. Fresh spinach is sautéed and combined with a rich, velvety sauce made from heavy cream, Parmesan, and mozzarella for a decadent yet health-conscious experience. The addition of minced garlic and optional red pepper flakes brings depth and a touch of heat to this quick and easy 30-minute dish. Serve up this delightful and cheesy low-carb pasta for a cozy family dinner or a satisfying meal prep option—perfect for anyone following keto or low-carb diets.
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Recipe Information
Ingredients
- 3 pieces Zucchini (large)
- 4 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Wash the zucchini thoroughly and use a spiralizer to cut them into zoodles (zucchini noodles). Set aside on a paper towel to drain any excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes, stirring frequently, until it is wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the heavy cream and bring it to a gentle simmer over medium-low heat.
Stir in the Parmesan cheese and mozzarella cheese, whisking until melted and the sauce becomes smooth and creamy. Season with salt, black pepper, and red pepper flakes (if using).
Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the zoodles and cook for 2-3 minutes, tossing gently, until they are just tender but still have a bit of crunch. Be careful not to overcook them as they can become soggy.
Gently fold the wilted spinach into the cheese sauce until combined. Adjust seasoning if necessary.
Plate the zoodles and top with the spinach and cheese sauce. Serve immediately and enjoy your low-carb, veggie-packed meal!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 22.2 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1956 mg | 150% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1562 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.
