Low Carb Pasta Recipe: Creamy Garlic Zucchini Noodles
Zucchini noodles tossed in a silky garlic cream sauce with parmesan cheese offer a low-carb, keto-friendly alternative to traditional pasta. Ready in 20 minutes with tender-crisp noodles and restaurant-quality flavor.
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Servings: 2 servings
Calories: 320kcal
Ingredients
- 2 medium zucchinis
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Trim zucchini and spiralize into noodles
- Sauté garlic in butter in a large pan until fragrant
- Add heavy cream, oregano, basil, and seasonings
- Simmer sauce 2-3 minutes until slightly thickened
- Stir in zucchini noodles and parmesan cheese
- Cook 3-4 minutes until noodles are tender-crisp but not soggy
- Toss to coat noodles evenly with the cream sauce
Notes
Use fresh spiralized zucchini for best texture
Noodles cook quickly - avoid overcooking
Serve immediately for optimal zucchini crispness
Store leftovers separately from sauce to maintain texture
Add cherry tomatoes or spinach if desired
Noodles cook quickly - avoid overcooking
Serve immediately for optimal zucchini crispness
Store leftovers separately from sauce to maintain texture
Add cherry tomatoes or spinach if desired
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 9g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 580mg | Fiber: 2g | Sugar: 2g