20 Delicious Low Carb Keto Pasta Recipes

Craving pasta but sticking to a low-carb keto lifestyle? You’re in luck! Here are 20 tasty keto pasta recipes that deliver on flavor without derailing your diet. From zucchini noodles to cauliflower creations, these dishes are satisfying and easy to whip up. Dive right into these delightful options and enjoy your favorite comfort food guilt-free!

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Cabbage Noodle Casserole

This Cabbage Noodle Casserole is a delicious twist on traditional comfort food, making it a perfect fit for anyone following a low carb keto lifestyle. The savory mix of ground meat and cheese combined with tender cabbage noodles creates a hearty meal that’s both satisfying and flavorful. Plus, it’s super simple to prepare, making it ideal for busy weeknights.

With its rich flavors and creamy texture, this dish will become a staple in your kitchen. It’s a fantastic option for anyone looking for low carb pasta meals that don’t compromise on taste. Enjoy this filling casserole as a warm dinner, and feel free to customize it with your favorite seasonings or additional vegetables!

Ingredients

• 1 medium head of cabbage, shredded
• 1 lb ground beef or turkey
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until fragrant.
3. Add the ground meat, breaking it apart with a spoon. Brown the meat until fully cooked, then stir in the diced tomatoes and Italian seasoning.
4. In a large baking dish, layer half of the cabbage at the bottom. Spread half of the meat mixture over the cabbage, then sprinkle with half of the cheese.
5. Repeat the layers with the remaining cabbage, meat mixture, and top with the rest of the cheese.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Zucchini Noodles with Pesto

Zucchini noodles with pesto is a fresh and flavorful dish that perfectly captures the essence of summer. It’s light, vibrant, and packed with the aromatic taste of basil, making it a delightful low carb option for any meal. This recipe is not only simple to prepare but also incredibly versatile, allowing you to customize it with your favorite protein or extra veggies.

The combination of tender zucchini noodles and rich, nutty pesto creates a satisfying texture that feels indulgent without the carbs. Toss in some cherry tomatoes for a burst of sweetness and you’ve got a meal that is as pleasing to the eye as it is to the palate. It’s a fantastic addition to your collection of low carb pasta dishes and a go-to for quick keto recipes pasta.

Ingredients

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Spiralize the Zucchini: Using a spiralizer, create zucchini noodles and set aside.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse while slowly drizzling in olive oil until smooth.
3. Heat the Zoodles: In a large skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until just tender.
4. Toss Together: Remove the skillet from heat and add the pesto to the zucchini noodles, mixing until well coated. Add cherry tomatoes and toss gently.
5. Serve: Plate the dish, drizzle with extra olive oil if desired, and sprinkle with additional Parmesan before serving.

Eggplant Lasagna

Eggplant lasagna is a delightful twist on the classic Italian dish, making it perfect for anyone following a keto or low-carb lifestyle. Instead of traditional pasta, this recipe layers thin slices of eggplant, rich marinara sauce, and creamy cheese, creating a satisfying meal that’s both hearty and healthy. The flavors blend beautifully, resulting in a dish that’s not only tasty but also simple to prepare, making it an ideal weekend dinner or a quick weeknight option.

This low carb pasta bake is not only low in carbs but also packed with nutrients, making it a great choice for those looking to indulge without the guilt. With its cheesy, savory goodness, this eggplant lasagna will please both keto enthusiasts and pasta lovers alike!

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 3 cups marinara sauce (sugar-free if keto)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Arrange the sliced eggplants on a baking sheet and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture, then pat dry with a paper towel.
3. In a bowl, mix the ricotta cheese with garlic powder, oregano, salt, and pepper.
4. Spread a layer of marinara sauce on the bottom of a baking dish. Layer half of the eggplant slices over the sauce, followed by half the ricotta mixture, half the mozzarella, and a bit more marinara.
5. Repeat the layers with the remaining ingredients, finishing with marinara sauce and topped with Parmesan cheese.
6. Bake for about 40 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving. Garnish with fresh basil or parsley.

Cauliflower Gnocchi with Sage Butter

Cauliflower gnocchi is a delightful twist on traditional pasta, perfect for those following a keto diet. These little dumplings are made primarily from cauliflower, making them low in carbs while still offering a satisfying bite. With a simple sage butter sauce, this dish becomes a flavorful option that feels indulgent without the guilt.

The taste is a lovely blend of buttery goodness with a hint of earthy sage, making it a perfect complement to the soft gnocchi. Plus, this recipe is straightforward and quick to prepare, making it an ideal choice for busy weeknights. You’ll enjoy a comforting meal that aligns with your low carb lifestyle.

Ingredients

• 1 medium head of cauliflower, riced
• 1 cup almond flour
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves

Instructions

1. Prepare the Cauliflower: Steam the riced cauliflower until soft, about 5-7 minutes. Allow it to cool slightly, then use a clean kitchen towel to squeeze out excess moisture.
2. Make the Dough: In a bowl, combine the riced cauliflower, almond flour, egg, salt, pepper, garlic powder, and Parmesan cheese. Mix until a dough forms.
3. Shape the Gnocchi: On a floured surface, roll the dough into a log and cut it into small pieces. Shape each piece into a small dumpling, pressing lightly with a fork to create ridges.
4. Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. Make the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crispy, about 3-4 minutes.
6. Combine and Serve: Toss the cooked gnocchi in the sage butter and serve immediately. Enjoy your low carb pasta meal!

Shirataki Noodle Stir-Fry

Shirataki noodle stir-fry is a delightful and simple dish that brings a burst of flavor and texture to your plate. The noodles, made from konjac yam, are a fantastic low-carb alternative, making this meal perfect for keto enthusiasts. This dish combines the goodness of fresh vegetables with a savory sauce, making it not only healthy but also incredibly satisfying.

This stir-fry is quick to prepare and can easily fit into your busy weeknight schedule. Toss in your favorite veggies and protein for a customized meal that feels indulgent without the carbs. Enjoy the crunch of bell peppers and broccoli alongside the slippery, satisfying noodles for a fulfilling experience. Here’s how to make it:

Ingredients

• 2 packs of Shirataki noodles
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or coconut aminos for a keto-friendly option)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• Sesame seeds for garnish
• Chopped cilantro for garnish

Instructions

1. Prepare the Shirataki noodles: Rinse the noodles under cold water and drain well. Pat them dry with a paper towel to remove excess moisture.
2. Heat the sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the broccoli and bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the Shirataki noodles and soy sauce to the skillet. Toss everything together and cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
5. Serve hot, garnished with sesame seeds and chopped cilantro. Enjoy your low carb pasta meal!

Palmini Heart of Palm Pasta

Palmini heart of palm pasta offers a fantastic alternative for those following a low carb or keto diet. This pasta has a light, slightly nutty flavor and a texture that mimics traditional pasta, making it perfect for a variety of dishes. Plus, it’s incredibly easy to prepare, requiring just a few minutes of cooking!

This versatile ingredient can be tossed with your favorite sauces or incorporated into hearty low carb pasta meals. Whether you’re craving a creamy Alfredo or a zesty marinara, Palmini pasta can satisfy your cravings without the carbs. Give it a try, and you’ll see how delightful low carb pasta dishes can be!

Ingredients

• 2 (14 oz) packages Palmini heart of palm pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Drain and rinse the Palmini pasta under cold water to remove any brine flavor.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the Palmini pasta to the skillet and sauté for 2-3 minutes until heated through.
4. Pour in the heavy cream and stir in the Parmesan cheese. Continue cooking until the sauce thickens slightly, about 5 minutes.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Spaghetti Squash Bolognese

Spaghetti Squash Bolognese is a fantastic way to enjoy a traditional Italian dish without the carbs. This recipe features tender strands of spaghetti squash topped with a hearty, rich Bolognese sauce made from ground meat, tomatoes, and aromatic herbs. The combination of flavors is comforting and satisfying, making it a perfect meal any day of the week.

Not only is this dish delicious, but it’s also simple to prepare, making it an excellent choice for a quick weeknight dinner or a cozy weekend meal. The low carb pasta alternative allows you to indulge without the guilt, fitting perfectly into your keto lifestyle. Whether you’re a seasoned cook or just starting, you’ll find this recipe easy to follow and rewarding to make.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a large skillet, cook the ground meat over medium heat until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.
3. Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes to meld the flavors.
4. Once the squash is cooked, use a fork to scrape the insides into spaghetti-like strands. Plate the squash and top it with the Bolognese sauce.
5. Finish with a sprinkle of grated Parmesan cheese and fresh basil leaves before serving. Enjoy this low carb pasta dish as a perfect addition to your collection of Low Carb Keto Pasta Recipes!

Almond Flour Fettuccine Alfredo

This Almond Flour Fettuccine Alfredo is a delightful twist on a classic dish, perfect for anyone following a keto lifestyle. It’s rich, creamy, and so satisfying without the carbs you’d find in traditional pasta. Plus, it’s super easy to whip up, making it a go-to option for weeknight dinners.

The combination of almond flour and eggs creates a wonderful texture that holds up beautifully in the sauce. You’ll love how the garlic and Parmesan cheese meld together, giving you a flavor-packed experience with every bite. It’s a fantastic choice among low carb pasta meals that everyone in the family will enjoy!

Ingredients

• 1 cup almond flour
• 2 large eggs
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Make the Dough: In a bowl, mix almond flour and salt. Add eggs and knead until a dough forms. Wrap in plastic and let rest for 30 minutes.
2. Roll the Dough: On a floured surface, roll out the dough to about 1/8 inch thick. Cut into fettuccine strips.
3. Cook the Pasta: Boil water in a pot, add the fettuccine, and cook for 2-3 minutes until tender. Drain and set aside.
4. Prepare the Sauce: In a pan, melt butter over medium heat, add garlic, and sauté until fragrant. Stir in the heavy cream and Parmesan cheese until smooth.
5. Combine: Add the cooked fettuccine to the sauce, mixing until well combined. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Baked Spinach and Cheese Manicotti

Baked Spinach and Cheese Manicotti is a comforting dish that brings together the rich flavors of creamy cheese and fresh spinach, all wrapped in tender pasta. This low carb option is packed with nutrients and offers a satisfying meal without the guilt of traditional pasta. It’s simple to prepare, making it perfect for busy weeknights or special occasions.

This dish is not just about flavor; it’s a delightful blend of textures that will have everyone coming back for seconds. The gooey cheese against the tender manicotti shells, topped with a savory tomato sauce, creates a treat that is both filling and delicious. If you’re looking for low carb pasta dishes that don’t skimp on taste, this one is a must-try!

Ingredients

• 1 package manicotti shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup chopped fresh spinach (or frozen, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 jar (24 oz) marinara sauce
• 2 teaspoons Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Cook the manicotti shells according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, chopped spinach, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
3. Stuff each manicotti shell with the cheese and spinach mixture. Spread a layer of marinara sauce on the bottom of a baking dish and place the stuffed shells on top.
4. Pour the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
6. Let cool for a few minutes before serving. Enjoy your delicious low carb pasta bake!

Zoodle Pad Thai

Looking for a way to enjoy the flavors of Pad Thai without the carbs? Zoodle Pad Thai is your answer! This dish features spiralized zucchini, giving you that delightful noodle texture while keeping it low in carbs. The combination of tender shrimp, colorful veggies, and a zesty sauce makes this dish both refreshing and satisfying.

It’s simple to whip up and perfect for a quick weeknight dinner. With its rich taste and vibrant ingredients, you won’t even miss traditional pasta. Give your taste buds a treat with this healthy twist on a classic favorite!

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 1/4 cup peanuts, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon chili paste (optional)
• 1 tablespoon sesame oil
• Fresh cilantro, for garnish

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add shrimp and cook until pink, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the red bell pepper and zucchini noodles. Sauté for 2-3 minutes until just tender.
3. Return the shrimp to the skillet. Add soy sauce, lime juice, fish sauce, and chili paste. Toss everything together for another 2 minutes.
4. Remove from heat and serve topped with chopped peanuts and fresh cilantro.

Keto Mac and Cheese with Chaffles

Keto Mac and Cheese with Chaffles brings the comfort of classic mac and cheese into the low carb world. This creamy, cheesy dish is made with delightful chaffles, which are essentially waffle-style cheese and egg creations. They provide a satisfying and crunchy texture that perfectly complements the smooth cheese sauce.

This dish is simple to whip up, making it a great option for busy weeknights or a cozy weekend treat. The combination of rich cheese and the unique chaffle base offers a delicious twist on traditional mac and cheese, ensuring you won’t miss the carbs!

Ingredients

• 2 large eggs
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (for the sauce)
• 1/4 teaspoon paprika (optional)

Instructions

1. Make Chaffles: Preheat your waffle maker. In a bowl, mix the eggs, shredded cheese, almond flour, baking powder, garlic powder, and salt until combined. Pour the mixture into the preheated waffle maker and cook until golden brown.
2. Prepare Cheese Sauce: In a saucepan, heat the heavy cream over medium heat. Once warm, add the shredded cheddar cheese and stir until melted and creamy. Season with paprika if desired.
3. Assemble: Cut the chaffles into smaller pieces if desired, and layer them in a bowl. Pour the cheese sauce over the chaffles and mix gently to combine.
4. Serve: Enjoy immediately, garnished with herbs or extra cheese if you like!

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a delightful twist on the classic Italian favorite, perfect for those following keto diets. This dish brings a creamy, rich flavor while keeping the carbs low, making it a fantastic option for anyone looking for delicious low carb pasta meals.

The spaghetti squash acts as a perfect stand-in for traditional pasta, delivering a satisfying texture and allowing the smoky, savory notes of bacon and the creamy sauce to shine. It’s simple to make and a great way to impress your friends or family with a gourmet feel at home!

Ingredients

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
2. While the squash is baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
3. In a bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and pepper until well combined.
4. Once the spaghetti squash is cooked, use a fork to scrape out the strands. Add them to the skillet with the bacon.
5. Pour the egg mixture over the warm squash and quickly toss everything together until well coated. The heat will cook the eggs and create a creamy sauce.
6. Serve immediately with additional Parmesan and chopped parsley on top.

Beef Stroganoff with Zucchini Noodles

Beef Stroganoff with Zucchini Noodles combines the rich, creamy flavors of classic stroganoff with the lightness of zucchini noodles. This dish is not only low in carbs but also packed with protein, making it an excellent choice for those following keto or low carb diets. You’ll enjoy a hearty meal that feels indulgent without the extra carbs.

Making this recipe is a breeze, taking just about 30 minutes from start to finish. The tender beef, flavorful sauce, and fresh zucchini noodles come together to create a satisfying dish. Whether you’re looking for a quick weeknight dinner or a delicious meal prep option, this Beef Stroganoff will hit the spot!

Ingredients

• 1 lb beef sirloin, cut into strips
• 2 medium zucchinis, spiralized
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 3-4 minutes. Season with salt and pepper.
2. Add onions, garlic, and mushrooms to the skillet. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for 5 minutes.
4. Reduce heat to low and mix in the sour cream until well combined. Cook for another 2-3 minutes until heated through.
5. In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until tender but still firm.
6. Serve the beef stroganoff over the zucchini noodles and garnish with fresh parsley.

Pumpkin Ravioli in Sage Cream Sauce

Looking for a cozy, delicious dish that fits into your low carb lifestyle? Pumpkin ravioli in sage cream sauce is a delightful choice! The rich flavors of pumpkin combined with the buttery sage cream create a comforting meal that feels indulgent without the carb overload. Plus, it’s simple enough to whip up on a weeknight.

This dish offers a perfect balance of savory and sweet, making it a standout among low carb pasta meals. You’ll find this recipe not only satisfying but also a fantastic way to enjoy autumn flavors any time of year. Now, let’s get cooking!

Ingredients

• 2 cups almond flour
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Make the Dough: In a bowl, combine almond flour and salt. Add the egg and pumpkin puree, mixing until a dough forms. If too sticky, add more almond flour.
2. Roll Out the Dough: On a floured surface, roll out the dough to about 1/8 inch thick. Cut into squares or circles.
3. Fill the Ravioli: Place a small spoonful of pumpkin filling in the center of each square. Fold and seal the edges with a fork.
4. Cook the Ravioli: Boil a large pot of salted water. Add ravioli and cook for about 3-4 minutes until they float. Remove and drain.
5. Prepare the Sauce: In a saucepan, heat heavy cream and add Parmesan cheese, sage, garlic powder, salt, and pepper. Stir until thickened.
6. Combine: Toss the cooked ravioli in the sage cream sauce until well coated. Serve warm and enjoy!

Creamy Garlic Parmesan Noodles

Looking for a rich and satisfying dish that fits into your low carb lifestyle? Creamy Garlic Parmesan Noodles offer a delightful blend of creamy goodness and savory garlic flavor. This recipe is simple to whip up, making it perfect for busy weeknights or a cozy dinner at home.

The combination of garlic, Parmesan cheese, and a creamy sauce creates a comforting experience that makes you forget you’re enjoying a low carb meal. It’s an excellent choice for anyone craving delicious keto recipes pasta without the guilt!

Ingredients

• 2 cups spiralized zucchini (zoodles)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Zoodles: Heat olive oil in a skillet over medium heat. Add the spiralized zucchini and sauté for about 2-3 minutes until slightly softened. Remove and set aside.
2. Make the Sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.
3. Finish the Dish: Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
4. Combine: Add the zoodles back to the skillet and toss to coat them evenly with the sauce.
5. Serve: Plate the noodles and garnish with fresh parsley. Enjoy your creamy garlic Parmesan noodles!

Coconut Flour Pasta Salad

This Coconut Flour Pasta Salad is a delightful and refreshing take on traditional pasta dishes, perfect for anyone following a keto diet. The coconut flour pasta adds a unique texture that pairs beautifully with fresh vegetables and a zesty dressing, making it a colorful addition to your low carb meals.

Easy to prepare and incredibly tasty, this salad bursts with flavors and is ideal for lunch or dinner. Enjoy it warm or cold, and feel free to customize it with your favorite veggies and toppings for a low carb pasta dish that suits your taste!

Ingredients

• 1 cup coconut flour
• 4 large eggs
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Pasta: In a mixing bowl, combine coconut flour and salt. Create a well in the center, then add the eggs and olive oil. Mix until a dough forms, then knead for a few minutes until smooth.
2. Shape the Pasta: Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness. Cut into desired shapes or strips.
3. Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook for 3-4 minutes until it floats. Drain and rinse under cold water.
4. Assemble the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, mozzarella, and basil. Drizzle with lemon juice, then season with salt and pepper. Toss gently to combine.
5. Serve: Enjoy the salad immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Zucchini Lasagna Roll-Ups

Zucchini lasagna roll-ups are a delicious and fun twist on traditional lasagna, making them perfect for keto diets and low carb pasta meals. These roll-ups feature thin slices of zucchini filled with a creamy ricotta and mozzarella mixture, all topped with marinara sauce and baked to perfection. They’re not only tasty but also simple to whip up, making them a go-to option for a quick weeknight dinner.

The combination of fresh zucchini and cheesy filling creates a light yet satisfying dish that you can enjoy guilt-free. These roll-ups are an excellent choice for anyone looking to indulge in low carb pasta dishes without sacrificing flavor. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and sure to impress anyone at the table.

Ingredients

• 3 medium zucchinis
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1 egg
• 2 cups marinara sauce (sugar-free)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin sheets using a mandolin or sharp knife.
3. In a bowl, mix together ricotta, half of the mozzarella, Parmesan, basil, egg, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Take a zucchini slice, place a spoonful of the cheese mixture at one end, and roll it up tightly. Place seam-side down in the baking dish.
6. Repeat with remaining zucchini slices and cheese mixture. Pour the rest of the marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
7. Bake for 25-30 minutes until the cheese is bubbly and golden.
8. Let it cool slightly before serving. Enjoy your delicious low carb keto pasta dish!

Keto Seafood Linguine

If you’re craving a delightful seafood dish that’s also low in carbs, this Keto Seafood Linguine is just what you need. It’s filled with fresh shrimp, clams, and a zesty garlic sauce that brings all the flavors together beautifully. The dish is light yet satisfying, making it perfect for any meal.

Making this dish is simple and quick, so you won’t spend hours in the kitchen. The best part? It fits perfectly into your low carb pasta meals collection. You’ll feel like you’re indulging without the guilt!

Ingredients

• 8 oz. zucchini noodles (zoodles)
• 1 cup shrimp, peeled and deveined
• 1 cup clams, cleaned
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
2. Add shrimp and clams to the skillet. Cook until shrimp are pink and clams open, about 5 minutes.
3. Stir in cherry tomatoes and white wine, cooking for another 2-3 minutes.
4. In a separate pot, lightly sauté the zucchini noodles for about 2 minutes until just tender.
5. Combine the zucchini noodles with the seafood mixture, tossing gently. Season with salt, pepper, and parsley before serving.

Garlic Butter Shrimp with Spaghetti Squash

Garlic Butter Shrimp with Spaghetti Squash is a delightful dish that combines tender shrimp with the subtle sweetness of spaghetti squash. The garlic butter sauce adds a rich flavor that perfectly complements the shrimp, making it a satisfying meal. This dish is simple to prepare, making it ideal for a quick weeknight dinner or a special occasion.

What’s great about this recipe is that it’s a wonderful addition to any list of Low Carb Keto Pasta Recipes. The spaghetti squash serves as a fantastic low-carb alternative to traditional pasta, allowing you to indulge without the guilt. This dish is not only delicious but also packed with nutrients, making it a favorite among keto enthusiasts.

Ingredients

• 1 medium spaghetti squash
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
2. Cook the Shrimp: While the squash is roasting, melt butter in a skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
3. Combine: Once the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet with the shrimp. Toss everything together, adjusting the seasoning as needed.
4. Serve: Plate the mixture and garnish with fresh parsley. Enjoy your low carb pasta meal!

Cheesy Broccoli and Chicken Pasta

This Cheesy Broccoli and Chicken Pasta is a delightful low carb dish that brings together tender chicken, fresh broccoli, and a creamy cheese sauce. It’s not just tasty; it’s also simple to whip up, making it a great option for busy weeknights. The combination of flavors creates a comforting meal that everyone will love.

The best part? This recipe fits perfectly into your keto lifestyle, so you can enjoy a satisfying pasta experience without the carbs. It’s an excellent addition to your collection of low carb pasta meals, ensuring you don’t miss out on delicious flavors while staying on track.

Ingredients

• 2 cups spiral zucchini noodles
• 1 cup cooked chicken, shredded
• 2 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 1/2 cup heavy cream
• 1 clove garlic, minced
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped green onions for garnish

Instructions

1. Cook the broccoli: In a pot of boiling water, blanch the broccoli florets for about 2-3 minutes until bright green and tender. Drain and set aside.
2. Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and stir in onion powder, salt, and pepper. Allow the mixture to simmer for a few minutes until slightly thickened.
3. Add chicken and cheese: Stir in shredded chicken and cheddar cheese, mixing until the cheese is melted and everything is well combined.
4. Combine everything: Add the zucchini noodles and broccoli to the skillet, tossing to coat them in the creamy cheese sauce. Cook for an additional 2-3 minutes until heated through.
5. Serve: Garnish with chopped green onions and enjoy your delicious low carb pasta dish!

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