Keto Spaghetti Aglio e Olio

Keto Spaghetti Aglio e Olio offers a delightful twist on the classic Italian dish, using zucchini noodles for a low-carb alternative. With its simple yet bold flavors of garlic and olive oil, this dish is perfect for a quick and satisfying meal.

Ingredients

• Zucchini - 2 medium
• Garlic - 4 cloves, thinly sliced
• Extra virgin olive oil - 60 ml
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 30 grams, grated (optional)
• Lemon juice - 1 tablespoon (optional)

Steps

1. Using a spiralizer or a julienne peeler, create zucchini noodles from the two medium zucchinis. Set aside.
2. In a large skillet, heat the extra virgin olive oil over medium heat.
3. Add the thinly sliced garlic to the skillet and sauté until it turns golden brown, about 2-3 minutes. Be careful not to burn the garlic.
4. Stir in the red pepper flakes and cook for an additional 30 seconds.
5. Add the zucchini noodles to the skillet and toss to coat them in the garlic oil. Cook for 3-4 minutes until the noodles are tender but still have a slight crunch.
6. Season with salt to taste and remove from heat.
7. Stir in the chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese and a squeeze of lemon juice before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in antioxidants and vitamins from zucchini and garlic.

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