Low Carb Spaghetti with Creamy White Sauce
Indulge in the creamy decadence of this **Low Carb Spaghetti with Creamy White Sauce**, a guilt-free twist on a classic comfort food. This recipe swaps traditional pasta for tender zucchini noodles (zoodles), making it a perfect choice for keto enthusiasts and anyone embracing a low-carb lifestyle. Tossed in a velvety sauce made with heavy cream, cream cheese, and freshly grated Parmesan, this dish is elevated by aromatic garlic and a hint of butter for a rich and satisfying flavor. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or a cozy dinner at home. Garnish with fresh parsley for a pop of color and added freshness, and savor a hearty meal that doesn’t compromise on taste or nutrition! Whether you're searching for a keto pasta alternative or a creamy zucchini noodle recipe, this dish delivers indulgence without the carbs.
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Ingredients
- 4 pieces Zucchini (medium-sized)
- 1 cup Heavy cream
- 2 tablespoons Butter (unsalted)
- 3 cloves Garlic (minced)
- 1 cup Parmesan cheese (grated)
- 2 ounces Cream cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Directions
Step 1
Wash and trim the ends off the zucchinis. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles). Set aside on a plate lined with paper towels to absorb excess moisture.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, tossing continuously, until slightly softened. Be careful not to overcook. Transfer the zoodles to a colander to drain any additional liquid. Set aside.
Step 3
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 4
Reduce the heat to low and pour in the heavy cream. Stir to combine, then add cream cheese. Whisk continuously until the cream cheese has melted and the sauce is smooth.
Step 5
Stir in the grated Parmesan cheese, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 6
Add the cooked zucchini noodles back into the skillet with the sauce. Toss gently to coat the noodles evenly in the creamy white sauce.
Step 7
Taste and adjust seasoning with more salt or pepper if needed.
Step 8
Serve warm, garnished with freshly chopped parsley if desired.
Step 9
Enjoy your low-carb spaghetti with creamy white sauce!
Nutrition Facts
| Serving size | (1378.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2476.0 |
| Total Fat 205.7g | 0% |
| Saturated Fat 119.5g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 549.7mg | 0% |
| Sodium 5112.7mg | 0% |
| Total Carbohydrate 40.4g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 22.0g | |
| Protein 104.5g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 2836.9mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 2418.0mg | 0% |
Source of Calories