Low Carb Spaghetti Aglio e Olio
Indulge in the simple elegance of Low Carb Spaghetti Aglio e Olio, a lighter twist on the classic Italian favorite that swaps traditional pasta for fresh, nutrient-rich zucchini noodles (zoodles). This quick, 25-minute recipe pairs the delicate crunch of zoodles with the bold flavors of golden garlic sautéed in extra virgin olive oil, a pinch of red pepper flakes for subtle heat, and a sprinkle of Parmesan cheese for optional decadence. Perfect for weeknight dinners or a guilt-free comfort meal, this keto-friendly dish is bursting with flavor while staying low-carb and gluten-free. Garnished with fresh parsley and ready in minutes, it’s a delightful, wholesome alternative that doesn’t skimp on taste.
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Ingredients
- 4 units Zucchini (large, for zoodles)
- 0.25 cup Extra virgin olive oil
- 6 cloves Garlic (thinly sliced)
- 1 teaspoon Red pepper flakes
- 0.25 cup Parmesan cheese (grated, optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Directions
Step 1
Wash and trim the ends of the zucchini. Using a spiralizer, create long zucchini noodles (zoodles). Set aside on a clean paper towel to remove excess moisture.
Step 2
Heat the olive oil in a large skillet over medium heat.
Step 3
Add the thinly sliced garlic to the skillet. Sauté gently until the garlic turns golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Step 4
Add the red pepper flakes to the skillet and stir them into the garlic and olive oil for about 30 seconds.
Step 5
Increase the heat to medium-high, then add the zucchini noodles to the skillet. Toss them with the garlic and oil mixture to coat evenly.
Step 6
Cook the zoodles for 2-3 minutes, stirring occasionally, until they are slightly tender but still firm (al dente). Do not overcook, as they will release too much water and become mushy.
Step 7
Season the zoodles with salt and freshly ground black pepper. Toss again to combine.
Step 8
Remove the skillet from heat and transfer the zoodles to serving bowls.
Step 9
Top with freshly grated Parmesan cheese (if using) and garnish with chopped parsley.
Step 10
Serve immediately, and enjoy your Low Carb Spaghetti Aglio e Olio!
Nutrition Facts
| Serving size | (935.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 901.3 |
| Total Fat 75.6g | 0% |
| Saturated Fat 19.2g | 0% |
| Cholesterol 23.8mg | 0% |
| Sodium 2140.2mg | 0% |
| Total Carbohydrate 35.0g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 19.9g | |
| Protein 34.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 841.3mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 2279.2mg | 0% |
Source of Calories