Keto Aglio Olio Linguini
Transform your weeknight dinner routine with this vibrant and flavorful Keto Aglio Olio Linguini! This low-carb twist on the classic Italian pasta dish swaps traditional linguini for tender zucchini noodles, making it both keto-friendly and irresistibly light. The zucchini "zoodles" are tossed in a fragrant garlic-infused olive oil, elevated with a touch of heat from red pepper flakes and finished with fresh parsley for a burst of herby freshness. Grated Parmesan cheese adds a savory, nutty finish to every bite. Ready in just 25 minutes, this quick and healthy recipe uses simple, wholesome ingredients for a meal that's as easy to prepare as it is delicious. Perfect for keto and gluten-free lifestyles, this dish is an ideal choice for anyone looking to enjoy authentic Italian flavors without the carbs or guilt!
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Ingredients
- 4 medium Zucchini
- 0.25 cup Extra virgin olive oil
- 6 large Garlic cloves
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley
- 0.5 cup Parmesan cheese
Directions
Step 1
Start by washing the zucchinis and trimming the ends. Using a spiralizer or a julienne peeler, create thin zucchini noodles, approximately the size and shape of traditional linguini.
Step 2
Peel and finely slice the garlic cloves. Chop the fresh parsley leaves finely, and grate the Parmesan cheese if not pre-grated.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until it becomes fragrant and starts to turn golden brown. This should take about 2 minutes.
Step 4
Add the red pepper flakes to the garlic and oil, stirring briefly to release their heat and aroma.
Step 5
Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss well to coat with the garlic-infused oil.
Step 6
Season the zucchini noodles with salt and black pepper. Continue cooking, tossing occasionally, until the zucchini is tender but still slightly firm, about 3-5 minutes.
Step 7
Remove the skillet from heat and add the chopped parsley, mixing thoroughly to distribute evenly.
Step 8
To serve, transfer the zucchini aglio olio into serving dishes and sprinkle generously with the grated Parmesan cheese. Serve immediately.
Nutrition Facts
| Serving size | (948.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1016.2 |
| Total Fat 72.9g | 0% |
| Saturated Fat 17.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 44.5mg | 0% |
| Sodium 8382.5mg | 0% |
| Total Carbohydrate 74.1g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 54.7g | |
| Protein 27.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 649.6mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 2000.2mg | 0% |
Source of Calories