Keto Pomegranate Pasta

Keto Pomegranate Pasta is a delightful fusion of Lebanese flavors and low-carb goodness, featuring zucchini noodles tossed with a vibrant pomegranate sauce and topped with crunchy walnuts. This dish brings together the sweetness of pomegranate and the richness of olive oil for a refreshing, guilt-free meal.

Ingredients

• Zucchini - 2 medium (about 300g)
• Pomegranate seeds - 1/2 cup (about 90g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Walnuts - 1/4 cup (30g), chopped
• Fresh parsley - 1/4 cup, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon (15ml)

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create zucchini noodles.
2. In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté for about 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and cook for 3-4 minutes, stirring frequently until slightly softened.
4. Remove the skillet from heat and stir in pomegranate seeds, lemon juice, salt, and black pepper to taste.
5. Serve the zucchini pasta in bowls, topped with chopped walnuts and fresh parsley.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in antioxidants from pomegranate, which may help reduce inflammation.

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