Low Carb Pasta Alfredo

Indulge in the creamy decadence of Low Carb Pasta Alfredo, a guilt-free twist on a classic favorite! This recipe replaces traditional pasta with zucchini noodles, creating a light yet satisfying dish that's perfect for those following a low-carb or keto lifestyle. The velvety Alfredo sauce, made from heavy cream, freshly grated Parmesan, and a hint of garlic, clings to the zucchini strands, delivering rich, cheesy flavors in every bite. With just 15 minutes of prep and cook time, this easy, gluten-free meal is ideal for busy weeknights or elegant dinners. Garnished with fresh parsley, it's a wholesome, flavor-packed alternative that doesn't compromise on taste. Say goodbye to carb overload and hello to comfort food bliss!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Unsalted butter
• 1 cup Heavy cream
• 2 cloves Garlic
• 1 cup Grated Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Parsley

Directions

Step 1

Begin by preparing the zucchini noodles. Wash the zucchini thoroughly and use a spiralizer to create noodle-like strands. If you don't have a spiralizer, a vegetable peeler or julienne peeler can also be used to create thin strips.

Step 2

After spiralizing the zucchini, place the noodles in a colander over the sink to drain excess moisture. Lightly salt the noodles and let them sit for about 10 minutes. This will help draw out more water, preventing a soggy final dish.

Step 3

While the zucchini noodles are draining, prepare the Alfredo sauce. In a medium saucepan, melt the unsalted butter over medium heat.

Step 4

Mince the garlic cloves finely and add them to the butter. Cook gently until the garlic is fragrant, which takes about 1 minute. Be careful not to brown the garlic.

Step 5

Add the heavy cream to the saucepan and stir well to combine with the butter and garlic.

Step 6

Bring the cream mixture to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes to thicken slightly.

Step 7

Once the cream has thickened, reduce the heat to low and gradually stir in the grated Parmesan cheese, mixing until the cheese is fully melted and the sauce is creamy.

Step 8

Season the Alfredo sauce with salt and freshly ground black pepper to taste.

Step 9

Rinse the zucchini noodles once more and pat them dry with a paper towel to remove any remaining moisture.

Step 10

Add the zucchini noodles to the sauce, gently stirring to coat them evenly with the Alfredo sauce. Cook for about 2-3 minutes, just until the noodles are warmed through.

Step 11

Remove the pan from heat, sprinkle with chopped parsley for garnish, and adjust seasoning if necessary.

Step 12

Serve the Low Carb Pasta Alfredo immediately as a delicious and satisfying low-carb meal.

Nutrition Facts

Serving size	(1145.3g)

Amount per serving	% Daily Value*
Calories	1609.8

Total Fat 130.3g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 382mg	0%
Sodium 10082.4mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 6.7g	0%
Total Sugars 54.5g
Protein 40.6g	0%

Vitamin D 0IU	0%
Calcium 1022.1mg	0%
Iron 2.9mg	0%
Potassium 1759.4mg	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: 74.3%

Protein: 10.3%

Carbs: 15.4%