Low Carb Zucchini Pasta with Garlic Lemon Sauce
Bright, fresh, and irresistibly satisfying, this Low Carb Zucchini Pasta with Garlic Lemon Sauce is the perfect light dish for a nutritious and flavorful meal. Featuring tender zoodles coated in a fragrant garlic and zesty lemon sauce, this recipe is a low-carb twist on classic pasta that’s ready in just 20 minutes. The addition of red pepper flakes brings a subtle kick, while fresh parsley adds vibrant color and earthy notes. With optional Parmesan for a cheesy finish, this dish is ideal for anyone seeking a healthier alternative without sacrificing flavor. Whether you're on a keto diet, gluten-free, or simply looking for a fresh, veggie-packed recipe, this zucchini pasta is guaranteed to become a favorite. Enjoy it as a quick dinner or a side dish, and savor every guilt-free bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 large lemon
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Wash the zucchinis thoroughly and cut off both ends.
Using a spiralizer, julienne peeler, or mandoline slicer, create zucchini noodles (also known as 'zoodles'). Set them aside in a colander and lightly sprinkle with salt to draw out excess moisture. Let sit for 5-10 minutes, then pat dry with a paper towel.
Peel and mince the garlic cloves. Zest the lemon, then cut it in half and juice it. Chop the parsley finely.
Heat a large non-stick skillet over medium heat. Add the olive oil and let it warm for 1-2 minutes.
Add the minced garlic to the skillet and sauté for about 1 minute, stirring frequently to avoid burning.
Stir in the lemon zest, red pepper flakes, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
Add the zucchini noodles to the skillet and toss to coat them evenly in the sauce. Cook for 2-3 minutes, stirring gently, until the zucchini noodles are slightly tender but still crisp ('al dente').
Remove from heat and immediately squeeze the fresh lemon juice over the zucchini noodles. Sprinkle with chopped parsley and toss to combine.
If desired, top with grated Parmesan cheese for additional flavor.
Serve immediately while warm. Enjoy your low carb zucchini pasta with garlic lemon sauce!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8798 mg | 383% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 56.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1974 mg | 42% | |
*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.
