Low Carb Zucchini Pasta with Garlic Lemon Sauce
Elevate your low-carb dining game with this vibrant and flavorful Low Carb Zucchini Pasta with Garlic Lemon Sauce. This quick and easy recipe transforms fresh zucchini into tender, al dente "zoodles" coated in a light, zesty garlic lemon sauce that’s as simple as it is delicious. Bursting with the bright flavors of freshly squeezed lemon juice, aromatic garlic, and a touch of red pepper flakes for a subtle kick, this dish is both satisfying and guilt-free. Ready in just 20 minutes, it's a perfect weeknight meal for two, with optional Parmesan for a hint of indulgence. Whether you're looking for a keto-friendly option, a gluten-free pasta alternative, or just a fresh way to include more veggies in your meals, this zucchini pasta recipe is a must-try. Garnished with parsley and served warm, it’s a healthy and delicious twist on traditional pasta that you’ll keep coming back to!
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Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 large lemon
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Directions
Step 1
Wash the zucchinis thoroughly and cut off both ends.
Step 2
Using a spiralizer, julienne peeler, or mandoline slicer, create zucchini noodles (also known as 'zoodles'). Set them aside in a colander and lightly sprinkle with salt to draw out excess moisture. Let sit for 5-10 minutes, then pat dry with a paper towel.
Step 3
Peel and mince the garlic cloves. Zest the lemon, then cut it in half and juice it. Chop the parsley finely.
Step 4
Heat a large non-stick skillet over medium heat. Add the olive oil and let it warm for 1-2 minutes.
Step 5
Add the minced garlic to the skillet and sauté for about 1 minute, stirring frequently to avoid burning.
Step 6
Stir in the lemon zest, red pepper flakes, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
Step 7
Add the zucchini noodles to the skillet and toss to coat them evenly in the sauce. Cook for 2-3 minutes, stirring gently, until the zucchini noodles are slightly tender but still crisp ('al dente').
Step 8
Remove from heat and immediately squeeze the fresh lemon juice over the zucchini noodles. Sprinkle with chopped parsley and toss to combine.
Step 9
If desired, top with grated Parmesan cheese for additional flavor.
Step 10
Serve immediately while warm. Enjoy your low carb zucchini pasta with garlic lemon sauce!
Nutrition Facts
| Serving size | (936.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 750.1 |
| Total Fat 47.5g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 8mg | 0% |
| Sodium 8797.9mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 56.4g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 291.4mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1973.8mg | 0% |
Source of Calories