Did you assume there was such a factor a low-carb spaghetti? As a fats Italian, I knew there was a option to mix my love for keto with my love for pasta and its scrumptious garlicky dressings.
To begin, each keto-er ought to personal a forged iron pan, and this keto pasta recipe is only one scrumptious motive why. This recipe was initially dubbed “Squash Pappardelle” by Tim Ferriss in his Four-Hour Chef guide, which is a guide I extremely advocate for everybody and anybody on a keto or paleo food plan.
If you’ve been craving pasta, like I do each every now and then (I used to crave it day-after-day!) this recipe will make it easier to out. Instead of pasta, you’re consuming shaved yellow (summer season) squash, which is then sauteed in a forged iron pan, and tossed with scrumptious garlic, herbs, and lemon juice. It’s one in every of my favourite new keto recipes, and the lemon juice is essential!
I’ve altered it from Tim’s unique recipe to suit my style and to be extra keto-friendly, so right here’s the altered keto pasta recipe, that is for 2 servings however may very well be mixed as one huge serving. It’d style wonderful paired with lemon-pepper hen!
I hope you take pleasure in, that is one in every of my new favourite recipes, and the truth that there’s a option to make some kind of keto pasta with out shopping for these terrible mushroom noodles makes me actually blissful.
Delicious Lemon-Garlic Keto Pasta
Servings: Four
Prep Time: 10 minutes | Cook Time: three minutes | Total Time: 13 minutes
Nutritional Facts: 4g Net Carbs| 151 Calories | 14g Fat | 6g Carbs | 6g Protein | 2g Fiber
Ingredients:
- three yellow (summer season) squash
- 2 tbsp additional virgin olive oil
- 1 tsp, minced garlic cloves
- 1/2 cup, chopped recent parsley
- 1/three cup slivered or chopped almonds
- 1/2 of a lemon
Add to style:
- lemon pepper seasoning
- salt
Steps:
- Chop the ends off the three summer season squash, and use a vegetable peeler to peel lengthy, full strips from the start to finish of every squash. Keep rotating the squash till you’ve labored your means right down to the place you can begin seeing seeds after which cease – that is normally about three rotations.
- Toss the squash strips in a bowl with a number of shakes of lemon pepper seasoning.
- Add olive oil to your forged iron pan and put it on medium-high warmth for a couple of minutes till it shimmers. If you don’t have forged iron, use a daily frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical slicing board and put them in a bowl.
- Toss the squash into the forged iron skillet for about two minutes till they’re al dente.
- Turn off the warmth and toss within the garlic, parsley, almond, and salt. Toss within the pan.
- Squeeze the half lemon over the keto pasta dish, cautious to not drop in any seedlings. Taste and salt as needed, and serve sizzling!
Delicious Lemon-Garlic Keto Pasta Using Yellow Squash
If you’ve been craving pasta, like I do each every now and then (I used to crave it day-after-day!) this recipe will make it easier to out.
- Prep Time: 10 minutes
- Cook Time: three minutes
- Total Time: 13 minutes
- Yield: Four Servings 1x
- Category: Dinner
Scale
Ingredients
- three yellow (summer season) squash
- 2 tbsp additional virgin olive oil
- 1 tsp, minced garlic cloves
- 1/2 cup, chopped recent parsley
- 1/three cup slivered or chopped almonds
- 1/2 of a lemon
Add to style:
- lemon pepper seasoning
- salt
Instructions
- Chop the ends off the three summer season squash, and use a vegetable peeler to peel lengthy, full strips from the start to finish of every squash. Keep rotating the squash till you’ve labored your means right down to the place you can begin seeing seeds after which cease – that is normally about three rotations.
- Toss the squash strips in a bowl with a number of shakes of lemon pepper seasoning.
- Add olive oil to your forged iron pan and put it on medium-high warmth for a couple of minutes till it shimmers. If you don’t have forged iron, use a daily frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical slicing board and put them in a bowl.
- Toss the squash into the forged iron skillet for about two minutes till they’re al dente.
- Turn off the warmth and toss within the garlic, parsley, almond, and salt. Toss within the pan.
- Squeeze the half lemon over the keto pasta dish, cautious to not drop in any seedlings. Taste and salt as needed, and serve sizzling!
Nutrition
- Serving Size: Four
- Calories: 151
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
Another keto pasta dish I like is my Lemon Cream Chicken Over Squash Ribbon Pasta. Try it out and let me know what you assume.
(Visited 6,653 instances, 2 visits at the moment)
Leave a Reply