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Low Carb Zucchini Pasta
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5 from 21 votes

Low Carb Zucchini Pasta with Lemon and Asparagus

Delicious and fresh, this zucchini pasta is low carb, keto and diabetes friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Diet: Diabetic, Gluten Free
Servings: 4 people
Calories: 362kcal
Author: Oscar
Cost: $10

Equipment

Ingredients

  • cup olive oil
  • 20 spears asparagus
  • teaspoon salt
  • 4 smashed garlic cloves
  • 3 3" long lemon zest strips
  • ½ teaspoon red pepper chili flakes
  • 1 large zucchini
  • 8 leaves basil
  • 1 juice of one lemon
  • teaspoon xanthan gum
  • 2 oz grated parmesan

Instructions

  • Trim and slice asparagus on the diagonal into 2" slices, then saute asparagus in a large pan in 1 tablespoon of olive oil with salt for about 1 minute (medium heat)
  • Add 4 smashed garlic cloves, red pepper chili flakes and lemon strips and saute
    garlic chili and asparagus
  • While that's sauteing spiralize the zucchini
    zucchini pasta
  • In a separate bowl mix the lemon juice with xanthan gum whisk well,if too thick add more lemon juice.
  • Remove pan from the heat and add the zucchini and basil leaves
  • Return to medium heat and add the lemon and xanthan gum mixture and mix well until combined. Move quickly here to get it all incorporated evenly.
    Zucchini Pasta
  • Top with grated parmesan
  • Remove from heat and remove garlic cloves and lemon strips.
  • Top with more grated parmesan in your favorite pasta dish.
  • (Refer to the video instructions below if further clarification is needed)

Video

Notes

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Nutrition

Serving: 50g | Calories: 362kcal | Carbohydrates: 5g | Protein: 3g | Fat: 38g | Fiber: 2g