Low Carb Spaghetti with Fresh Vegetables

Transform your weeknight dinners with this vibrant and healthy Low Carb Spaghetti with Fresh Vegetables! This dish swaps traditional pasta for spiralized zucchini noodles, creating a light, gluten-free, and nutrient-packed base. Sautéed in olive oil with fragrant garlic, juicy cherry tomatoes, and a medley of colorful vegetables like red bell peppers, mushrooms, and spinach, every bite is bursting with fresh, wholesome flavors. Ready in just 25 minutes, this quick and easy recipe is the ultimate low-carb comfort food, perfect for busy weeknights or meal prep. Customize with a sprinkle of Parmesan and a garnish of fresh basil for an indulgent, keto-friendly finish that pairs beautifully with any main course—or shines as a standalone dish. Healthy, flavorful, and satisfying, this recipe is a must-try for anyone seeking a guilt-free twist on spaghetti night!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 pieces Zucchini (large, spiralized into noodles)
• 2 tablespoons Olive oil
• 3 cloves Garlic (minced)
• 1.5 cups Cherry tomatoes (halved)
• 1 large Red bell pepper (sliced thinly)
• 1 cup Mushrooms (sliced)
• 2 cups Spinach (fresh)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Red pepper flakes (optional)
• 0.5 cup Parmesan cheese (grated, optional)
• 0.25 cup Fresh basil leaves (chopped, for garnish)

Directions

Step 1

Wash and dry all vegetables. Use a spiralizer to create zucchini noodles and set them aside.

Step 2

Heat a large skillet over medium heat. Add olive oil and allow it to warm for about 1 minute.

Step 3

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 4

Add cherry tomatoes, red bell peppers, and mushrooms to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Add spinach to the skillet and allow it to wilt, stirring occasionally for about 2 minutes.

Step 6

Season the vegetable mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.

Step 7

Reduce the heat to low and gently toss the zucchini noodles into the skillet with the vegetable mixture. Cook for 2–3 minutes, stirring occasionally, until the zucchini noodles are just tender but not mushy.

Step 8

Remove the skillet from heat. If desired, sprinkle grated Parmesan cheese over the dish and let it melt slightly.

Step 9

Plate the low carb spaghetti, garnish with fresh basil, and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1390.6g)

Amount per serving	% Daily Value*
Calories	1008.2

Total Fat 64.6g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.6mg	0%
Sodium 3147.9mg	0%
Total Carbohydrate 54.5g	0%
Dietary Fiber 16.0g	0%
Total Sugars 31.5g
Protein 63.8g	0%

Vitamin D 9.8IU	0%
Calcium 1556.0mg	0%
Iron 7.1mg	0%
Potassium 3523.6mg	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: 55.1%

Protein: 24.2%

Carbs: 20.7%