Keto Pasta Alfredo
Indulge in the rich, creamy decadence of Keto Pasta Alfredo, a low-carb twist on the classic comfort food favorite. This recipe swaps traditional pasta for zucchini noodles, offering a nourishing, gluten-free base that’s light yet satisfying. The silky Alfredo sauce is made with a luscious blend of garlic-infused butter, heavy cream, and freshly grated Parmesan cheese, creating a velvety, flavorful coating for your spiralized zucchini. Ready in just 25 minutes, this quick and easy dish is perfect for weeknight dinners or an elegant keto-friendly meal. Garnished with fresh parsley for a pop of color and herbal brightness, this dish is as visually appealing as it is delicious. Whether you're following a ketogenic diet or simply looking for a healthier Alfredo option, this recipe delivers big on flavor and comfort.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium Zucchini
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Start by washing and drying the zucchini. Using a spiralizer, cut the zucchini into thin noodle-like strands and set aside.
Step 2
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3
Pour the heavy cream into the skillet and stir to combine with the garlic butter. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
Step 4
Add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Be sure to stir frequently to prevent the sauce from separating.
Step 5
Season the Alfredo sauce with salt and ground black pepper, adjusting to taste. Continue to cook the sauce on low heat while you prepare the zucchini noodles.
Step 6
In another skillet over medium heat, add the zucchini noodles and cook for 2-3 minutes, or until they are just tender. Remember not to overcook them to maintain a firm texture.
Step 7
Drain any excess moisture from the zucchini noodles and then transfer them to the Alfredo sauce.
Step 8
Toss the zucchini noodles gently in the sauce until they are well coated and heated through.
Step 9
Serve the Keto Pasta Alfredo hot, garnished with fresh parsley for a touch of color and flavor.
Nutrition Facts
| Serving size | (953.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1542.7 |
| Total Fat 129.7g | 0% |
| Saturated Fat 78.4g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 382mg | 0% |
| Sodium 8220.3mg | 0% |
| Total Carbohydrate 46.6g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 41.0g | |
| Protein 38.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1004.9mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1383.4mg | 0% |
Source of Calories