Lemon-Garlic Keto Pasta Using Yellow Squash


Did you assume there was such a factor a low-carb spaghetti? As a fats Italian, I knew there needed to be a method to mix my love for keto with my love for pasta and its scrumptious garlicky dressings. One method is Spaghetti Squash Aglio Olio.  This is one other, particularly if it’s summer season and your backyard is stuffed up with summer season squash able to go!

To begin, each keto-er ought to personal a forged iron pan, and this keto pasta recipe is only one scrumptious cause why. I initially found the concept to shave yellow squash into noodles in Four-Hour Chef by Tim Ferris, which is a killer paleo/keto ebook. I initially revealed this different model of his recipe again in 2012 to make it keto-friendly, and determined to republish it once more as a result of it’s simply so good!

If you’ve been craving pasta, like I do each from time to time (I used to crave it on daily basis!) this recipe will make it easier to out. Instead of pasta, you’re consuming shaved yellow (summer season) squash, which is then sauteed in a forged iron pan, and tossed with scrumptious garlic, herbs, and lemon juice. It’s one in every of my favourite new keto recipes, and the lemon juice is essential!

This is for 2 servings however could possibly be mixed as one massive serving. It’d style wonderful paired with lemon-pepper rooster!

I hope you get pleasure from, that is one in every of my favourite recipes, and the one veggie noodles I really love. Zoodle pasta does the trick, however the shaved squash actually has a greater mouthfeel and taste. Try it!

Delicious Lemon-Garlic Keto Pasta

Servings: Four

Prep Time: 10 minutes | Cook Time: three minutes | Total Time: 13 minutes

Nutritional Facts: 4g Net Carbs| 151 Calories | 14g Fat | 6g Carbs | 6g Protein | 2g Fiber

Ingredients:

  • three yellow (summer season) squash
  • 2 tbsp further virgin olive oil
  • 1 tsp, minced garlic cloves
  • half cup, chopped recent parsley
  • 1/three cup slivered or chopped almonds
  • half of a lemon

Add to style:

  • lemon pepper seasoning
  • salt

Steps:

  1. Chop the ends off the three summer season squash, and use a vegetable peeler to peel lengthy, full strips from the start to finish of every squash. Keep rotating the squash till you’ve labored your method right down to the place you can begin seeing seeds after which cease – that is normally about three rotations.
  2. Toss the squash strips in a bowl with just a few shakes of lemon pepper seasoning. keto pasta
  3. Add olive oil to your forged iron pan and put it on medium-high warmth for a couple of minutes till it shimmers. If you don’t have forged iron, use a daily frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical slicing board and put them in a bowl. You may strive different herbs like basil.keto pasta
  4. Toss the squash into the forged iron skillet for about two minutes till they’re al dente.
  5. Turn off the warmth and toss within the garlic, parsley, almond, and salt. Toss within the pan. keto pasta
  6. Squeeze the half lemon over the keto pasta dish, cautious to not drop in any seedlings. Taste and salt as obligatory, and serve scorching!                                                      keto pasta

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Delicious Lemon-Garlic Keto Pasta Using Yellow Squash

keto pasta

If you’ve been craving pasta, like I do each from time to time (I used to crave it on daily basis!) this recipe will make it easier to out.

  • Author: Amanda C. Hughes
  • Prep Time: 10 minutes
  • Cook Time: three minutes
  • Total Time: 13 minutes
  • Yield: Four Servings 1x
  • Category: Dinner

Scale

Ingredients

  • three yellow (summer season) squash
  • 2 tbsp further virgin olive oil
  • 1 tsp, minced garlic cloves
  • half cup, chopped recent parsley
  • 1/three cup slivered or chopped almonds
  • half of a lemon

Add to style:

  • lemon pepper seasoning
  • salt

Instructions

  1. Chop the ends off the three summer season squash, and use a vegetable peeler to peel lengthy, full strips from the start to finish of every squash. Keep rotating the squash till you’ve labored your method right down to the place you can begin seeing seeds after which cease – that is normally about three rotations.
  2. Toss the squash strips in a bowl with just a few shakes of lemon pepper seasoning.
  3. Add olive oil to your forged iron pan and put it on medium-high warmth for a couple of minutes till it shimmers. If you don’t have forged iron, use a daily frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical slicing board and put them in a bowl.
  4. Toss the squash into the forged iron skillet for about two minutes till they’re al dente.
  5. Turn off the warmth and toss within the garlic, parsley, almond, and salt. Toss within the pan.
  6. Squeeze the half lemon over the keto pasta dish, cautious to not drop in any seedlings. Taste and salt as obligatory, and serve scorching!

Nutrition

  • Serving Size: Four
  • Calories: 151
  • Fat: 14g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 6g

Did you make this recipe?

Another keto pasta dish I really like is my Lemon Cream Chicken Over Squash Ribbon Pasta. Try it out and let me know what you assume.

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