Keto Pasta Primavera

Keto Pasta Primavera is a vibrant, low-carb take on the classic Italian dish, featuring an array of fresh vegetables and a creamy sauce that brings out their natural flavors. This delightful meal is not only satisfying but also aligns perfectly with a ketogenic lifestyle.

Ingredients

• Zucchini - 2 medium, spiralized
• Bell pepper (red or yellow) - 1 medium, sliced
• Cherry tomatoes - 150 grams, halved
• Broccoli florets - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Heavy cream - 100 ml
• Parmesan cheese - 30 grams, grated
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add sliced bell pepper and broccoli florets to the skillet, cooking for 3-4 minutes until they start to soften.
4. Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
5. Pour in the heavy cream and bring to a gentle simmer, stirring well to combine.
6. Add the spiralized zucchini and Italian seasoning, cooking for another 3-5 minutes until the zucchini is tender but still slightly crisp.
7. Stir in the grated Parmesan cheese until melted and creamy, then season with salt and black pepper to taste.
8. Remove from heat and serve hot, garnished with fresh basil.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 60 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, aiding in weight management and blood sugar control.
• Rich in vitamins and antioxidants from the variety of vegetables.

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