Lemon-Garlic Keto Pasta Using Yellow Squash


Did you suppose there was such a factor a low-carb spaghetti? As a fats Italian, I knew there needed to be a approach to mix my love for keto with my love for pasta and its scrumptious garlicky dressings. One means is Spaghetti Squash Aglio Olio.  This is one other, particularly if it’s summer time and your backyard is crammed up with summer time 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 e-book. I initially printed this various 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 on occasion (I used to crave it every single day!) this recipe will provide help to out. Instead of pasta, you’re consuming shaved yellow (summer time) squash, which is then sauteed in a forged iron pan, and tossed with scrumptious garlic, herbs, and lemon juice. It’s certainly one of my favourite new keto recipes, and the lemon juice is essential!

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

I hope you get pleasure from, that is certainly one 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 time) squash
  • 2 tbsp additional virgin olive oil
  • 1 tsp, minced garlic cloves
  • 1/2 cup, chopped recent parsley
  • 1/three cup slivered or chopped almonds
  • 1/2 of a lemon

Add to style:

  • lemon pepper seasoning
  • salt

Steps:

  1. Chop the ends off the three summer time 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 means all the way 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 a couple of 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 an everyday frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical chopping board and put them in a bowl. You may also 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 vital, and serve sizzling!                                                      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 on occasion (I used to crave it every single day!) this recipe will provide help 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 time) squash
  • 2 tbsp additional virgin olive oil
  • 1 tsp, minced garlic cloves
  • 1/2 cup, chopped recent parsley
  • 1/three cup slivered or chopped almonds
  • 1/2 of a lemon

Add to style:

  • lemon pepper seasoning
  • salt

Instructions

  1. Chop the ends off the three summer time 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 means all the way 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 a couple of 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 an everyday frying pan. While the forged iron pan is heating, chop garlic, parsley, and almonds on the identical chopping 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 vital, and serve sizzling!

Nutrition

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

Did you make this recipe?

Tag @wickedstuffed on Instagram and hashtag it #wickedstuffed

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

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