Low Carb Spaghetti with Cream Sauce
Satisfy your pasta cravings without the carbs with this indulgent Low Carb Spaghetti with Cream Sauce! Featuring tender zucchini noodles (zoodles) coated in a rich, velvety Parmesan cream sauce, this recipe is the perfect blend of comfort and health-conscious eating. Each bite delivers a luscious combination of garlic-infused cream, freshly grated Parmesan, and a hint of buttery warmth, all enhanced by a sprinkle of fresh parsley. With just 25 minutes of prep and cook time, this keto-friendly dish is quick, easy, and ideal for busy weeknights or a sophisticated low-carb dinner. Serve it as a stand-alone meal or pair it with a crisp side salad for a light yet satisfying plate that doesn’t compromise on flavor or texture!
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Ingredients
- 4 medium Zucchini
- 2 tablespoons Unsalted butter
- 3 large Garlic cloves
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Wash the zucchinis thoroughly and spiralize them using a spiralizer to create zucchini noodles (zoodles). Alternatively, use a julienne peeler if you do not have a spiralizer.
Step 2
Place the zoodles on a layer of paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess water, then pat them dry with another layer of paper towels.
Step 3
Mince the garlic cloves finely and set aside. Chop the fresh parsley and set aside for garnish.
Step 4
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant, but not browned.
Step 5
Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
Step 6
Slowly whisk in the grated Parmesan cheese until fully melted and the sauce becomes smooth. Season with salt and black pepper to taste. Keep the cream sauce on low heat while preparing the zoodles.
Step 7
In a separate skillet, heat 1 tablespoon of butter or olive oil over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently. Be careful not to overcook, as the zoodles may become soggy.
Step 8
Remove the zoodles from heat and transfer them to the skillet with the cream sauce. Toss gently to coat the zoodles evenly in the sauce.
Step 9
Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1161.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1629.9 |
| Total Fat 130.3g | 0% |
| Saturated Fat 78.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 382mg | 0% |
| Sodium 10086.9mg | 0% |
| Total Carbohydrate 65.2g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 54.5g | |
| Protein 41.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1046.8mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1849.6mg | 0% |
Source of Calories