Keto Roasted Pepper Pasta

Keto Roasted Pepper Pasta is a vibrant and flavorful dish that combines the rich taste of roasted peppers with the satisfying texture of low-carb pasta. This Lebanese-inspired meal is perfect for those looking to enjoy traditional flavors while maintaining a ketogenic lifestyle.

Ingredients

• Zucchini - 2 medium, spiralized
• Red bell pepper - 1 large, roasted and chopped
• Yellow bell pepper - 1 large, roasted and chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated
• Fresh basil - a handful, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the red and yellow bell peppers in half, remove seeds, and place them on a baking sheet.
3. Drizzle the peppers with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Roast the peppers in the preheated oven for about 20 minutes, or until they are tender and slightly charred.
5. While the peppers are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
7. Spiralize the zucchini and add it to the skillet, cooking for about 3-4 minutes until slightly softened.
8. Once the peppers are done, remove them from the oven and chop them into bite-sized pieces.
9. Add the roasted peppers to the skillet along with the ground cumin, paprika, salt, and black pepper. Stir to combine and cook for an additional 2-3 minutes.
10. Serve the pasta warm, topped with grated Parmesan cheese and fresh basil.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins and antioxidants from the peppers and zucchini.

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