Paleo Spaghetti Aglio Olio
Delight in a healthier twist on a classic Italian favorite with this Paleo Spaghetti Aglio Olio recipe. Instead of traditional pasta, fresh zucchini is transformed into tender spiralized noodles, making it perfect for those following a paleo, gluten-free, or low-carb lifestyle. This dish is bursting with flavor thanks to golden sautéed garlic, extra virgin olive oil, a touch of red pepper flakes for heat, and a zesty finish of fresh parsley and lemon juice. Quick and easy to prepare in just 25 minutes, this light and aromatic meal is perfect for busy weeknights or as a refreshing side dish. Serve it hot and enjoy a guilt-free, vibrant take on spaghetti aglio olio!
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Recipe Information
Ingredients
- 4 pieces zucchini (medium-sized, for noodles)
- 4 tablespoons extra virgin olive oil
- 6 pieces garlic cloves (thinly sliced)
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh lemon juice
- 0.25 teaspoons salt
- black pepper (freshly cracked, to taste)
Instructions
Using a spiralizer, create zucchini noodles from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler or purchase pre-spiralized zucchini noodles. Pat the noodles dry with a paper towel to remove excess moisture.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté until it becomes golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Add the red pepper flakes to the skillet and stir for 30 seconds to release their flavor.
Add the zucchini noodles to the skillet and toss to coat them evenly in the garlicky olive oil. Cook for 2-3 minutes, stirring gently, until the noodles are just tender but still slightly crisp (al dente).
Remove the skillet from heat and add the remaining 1 tablespoon of olive oil, fresh parsley, lemon juice, salt, and freshly cracked black pepper to taste. Toss everything together to combine.
Serve immediately. Optionally, garnish with additional parsley or a sprinkle of red pepper flakes for an extra kick.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 20.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2241 mg | 48% | |
*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.
