Low Carb Spinach Fettuccine
Indulge in a guilt-free pasta night with this flavorful and nutritious Low Carb Spinach Fettuccine recipe! Perfect for keto enthusiasts and health-conscious food lovers, this dish swaps traditional pasta for a homemade spinach-based alternative that’s as delicious as it is wholesome. Made with fresh spinach, almond flour, and eggs, this low-carb fettuccine boasts a vibrant green color and tender texture that beautifully pairs with your favorite sauces, like a creamy Alfredo or zesty marinara. Blanched spinach is blended into a smooth dough, rolled thin, and cut into fettuccine-style strips before a quick skillet finish for a warm, slightly firm bite. Optional grated Parmesan cheese adds a touch of umami, while olive oil ensures a silky finish. With just 15 minutes of prep time, this healthy pasta recipe delivers two servings of nourishing comfort food you’ll love to recreate. Perfect for low-carb, gluten-free, or keto-friendly diets, it’s time to transform pasta night into a guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Fresh spinach
- 2 pieces Large eggs
- 1 cup Almond flour
- 2 tablespoons Grated Parmesan cheese (optional)
- 0.5 teaspoon Salt
- 1 teaspoon Olive oil or avocado oil
- 4 cups Water (for blanching spinach)
Instructions
Start by blanching the spinach. Bring 4 cups of water to a boil in a medium-sized pot. Add the spinach and blanch for 30-45 seconds until wilted. Immediately drain the spinach and transfer it to a bowl of ice water to stop the cooking process. Squeeze out all excess water from the spinach and set aside.
In a food processor, combine the blanched spinach, eggs, almond flour, grated Parmesan cheese (if using), and salt. Blend until a smooth, slightly sticky dough forms.
Sprinkle a clean surface with a small amount of almond flour. Transfer the dough to the surface and knead it gently until it is soft and pliable.
Divide the dough into two portions for easier rolling. Place one portion between two sheets of parchment paper and roll it out to about 1/16 inch thickness.
Use a sharp knife or a pizza cutter to cut the dough into thin, fettuccine-style strips. Repeat with the second portion of dough.
Heat 1 teaspoon of olive oil or avocado oil in a non-stick skillet over medium heat. Add the fettuccine strips in batches, if necessary, and cook for about 1 minute on each side, just until warmed and slightly firm. Avoid overcooking as the dough can become fragile.
Serve immediately with your favorite low-carb sauce or toppings, such as marinara, Alfredo, or simply a drizzle of olive oil and garlic. Enjoy!
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 456 mg | 35% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 944 mg | 20% | |
*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.
