Keto Spaghetti with Alfredo Sauce
Indulge in a creamy, low-carb delight with this Keto Spaghetti with Alfredo Sauce, a perfect fusion of rich flavors and healthy eating. This recipe swaps traditional pasta for zucchini noodles, or "zoodles," creating a guilt-free, gluten-free alternative without sacrificing texture or taste. Coated in a luxuriously smooth Alfredo sauce prepared with heavy cream, Parmesan cheese, and a hint of garlic, every bite offers a velvety, cheesy richness. Quick and easy to prepare in just 30 minutes, this dish is ideal for busy weeknights or an elegant dinner. Garnish with fresh parsley for a pop of color, and enjoy a keto-friendly comfort food that’s both satisfying and nutritious. Perfect for keto, low-carb, and gluten-free enthusiasts looking for a flavorful meal!
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Ingredients
- 4 medium Zucchini
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 ounces Cream cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Wash the zucchinis thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler or julienne peeler to make thin strips.
Step 2
Place the zoodles on a kitchen towel or paper towel and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel before cooking.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes until just tender but still slightly firm (al dente). Remove the zoodles from the pan and set aside.
Step 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 5
Pour in the heavy cream and whisk in the cream cheese until smooth. Simmer for 2-3 minutes to thicken slightly.
Step 6
Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Step 7
Add the cooked zoodles back into the skillet and toss gently to coat them evenly with the Alfredo sauce. Cook for an additional 1-2 minutes to heat through.
Step 8
Serve immediately, garnished with chopped fresh parsley if desired. Enjoy your Keto Spaghetti with Alfredo Sauce!
Nutrition Facts
| Serving size | (1264.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2270.6 |
| Total Fat 201.8g | 0% |
| Saturated Fat 108.4g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 501.3mg | 0% |
| Sodium 10267.7mg | 0% |
| Total Carbohydrate 65.3g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 56.7g | |
| Protein 44.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1099.9mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1901.8mg | 0% |
Source of Calories