Low Carb Aglio Olio Spaghetti

Indulge in the vibrant flavors of this Low Carb Aglio Olio Spaghetti, a guilt-free twist on the classic Italian favorite. Perfect for healthy eating enthusiasts, this recipe swaps traditional pasta with light and crisp zucchini noodles for a low-carb, gluten-free alternative. Sautéed garlic and a touch of crushed red pepper flakes infuse the dish with bold, aromatic flavors, while fresh parsley, zesty lemon, and a sprinkle of Parmesan cheese add a refreshing and savory finish. Ready in just 25 minutes, this easy-to-make dish is ideal for weeknight dinners or a quick, nourishing meal that doesn't compromise on taste. Whether you're keto, paleo, or simply looking for a wholesome comfort food, this recipe delivers on all fronts. Serve warm, and savor the harmony of simplicity and sophistication in every bite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 medium-sized zucchini
• 0.25 cup olive oil
• 6 cloves garlic
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.25 cup Parmesan cheese
• 1 teaspoon lemon zest

Directions

Step 1

Wash the zucchini thoroughly under running water and pat them dry with a clean kitchen towel.

Step 2

Using a spiralizer, cut the zucchini into spaghetti-like noodles. If you don't have a spiralizer, use a vegetable peeler to slice the zucchini into long, thin ribbons.

Step 3

Peel and thinly slice the garlic cloves.

Step 4

Chop the fresh parsley finely.

Step 5

Heat olive oil in a large non-stick skillet over medium heat.

Step 6

Add the sliced garlic and sauté for about 1-2 minutes, stirring constantly, until it turns golden brown. Be careful not to burn the garlic as it can turn bitter.

Step 7

Add the crushed red pepper flakes and stir for another 30 seconds to combine with the garlic and olive oil.

Step 8

Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss the noodles in the garlic oil until they are well coated, and cook for about 3-4 minutes until they are tender yet still crisp.

Step 9

Season the noodles with salt and black pepper, and toss again to ensure even seasoning.

Step 10

Remove the skillet from heat and stir in the chopped parsley, lemon zest, and half of the Parmesan cheese.

Step 11

Plate the zucchini spaghetti, sprinkle with the remaining Parmesan cheese on top, and garnish with extra parsley if desired.

Step 12

Serve immediately as this dish is best enjoyed fresh and warm.

Nutrition Facts

Serving size	(701.0g)

Amount per serving	% Daily Value*
Calories	842.9

Total Fat 65.0g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 22.2mg	0%
Sodium 6942.1mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 6.2g	0%
Total Sugars 41.1g
Protein 15.5g	0%

Vitamin D 0IU	0%
Calcium 365.7mg	0%
Iron 3.2mg	0%
Potassium 1437.3mg	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: 68.5%

Protein: 7.3%

Carbs: 24.3%