Keto Pesto Spaghetti

Elevate your low-carb dining experience with this vibrant and flavorful Keto Pesto Spaghetti! Featuring tender zucchini noodles as a nutrient-packed alternative to traditional pasta, this quick and easy recipe pairs perfectly with a rich homemade basil pesto sauce. Toasted pine nuts, fresh Parmesan cheese, and a hint of lemon come together to create a creamy, aromatic dressing that clings beautifully to the al dente zucchini noodles. Ready in just 25 minutes, this gluten-free and keto-friendly dish is ideal for weeknight dinners or as a sophisticated side. Serve it fresh, garnished with extra Parmesan and basil, for a light yet satisfying meal that’s bursting with flavor! Perfect for those seeking a healthy, wholesome recipe packed with Mediterranean-inspired goodness.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 cup Pine nuts
• 2 cups Fresh basil leaves
• 2 large Garlic cloves
• 0.5 cup Freshly grated Parmesan cheese
• 1 tablespoon Lemon juice
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the zucchini noodles. Use a spiralizer to create spaghetti-like noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.

Step 2

Place a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the zucchini noodles. Sprinkle with a pinch of salt and toss occasionally. Cook for about 5-7 minutes until the noodles are slightly tender but still firm (al dente). Remove from heat and set aside.

Step 3

While the noodles are cooking, prepare the pesto sauce. In a small dry skillet over medium heat, toast the pine nuts for about 2-3 minutes until they are golden brown, stirring frequently to prevent burning. Set aside to cool.

Step 4

In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic cloves, Parmesan cheese, and lemon juice. Process until finely chopped, scraping down the sides as needed.

Step 5

With the food processor running, slowly drizzle in the remaining 1 tablespoon of olive oil until the mixture is smooth and creamy. Add salt and black pepper to taste.

Step 6

Transfer the cooked zucchini noodles to a large bowl. Add the homemade pesto sauce and toss until the noodles are well coated with the sauce.

Step 7

Serve the Keto Pesto Spaghetti immediately. Optionally, garnish with extra Parmesan cheese and fresh basil leaves.

Nutrition Facts

Serving size	(1027.4g)

Amount per serving	% Daily Value*
Calories	1289.1

Total Fat 86.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 14.8g
Cholesterol 95.2mg	0%
Sodium 10449.0mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 9.4g	0%
Total Sugars 56.0g
Protein 59.9g	0%

Vitamin D 47.6IU	0%
Calcium 1507.4mg	0%
Iron 6.1mg	0%
Potassium 2268.4mg	0%

*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.

Source of Calories

Fat: 59.3%

Protein: 18.2%

Carbs: 22.5%