My Favorite Low Calorie Pasta Recipes You Will Love

As someone on a keto journey, I often miss the comforting warmth of a pasta dish. But through the magic of low-carb alternatives, I’ve discovered a world of flavorful and satisfying options that fit perfectly into my keto lifestyle. Here are delicious keto pasta recipes, each bursting with flavor and packed with the information you need

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Tools you will need

• Spiralizer or vegetable peeler: for creating veggie noodles.
• Mixing bowls: for combining ingredients.
• Frying pan or skillet: for cooking meat and vegetables.
• Saucepan or pot: for boiling water and simmering sauces.
• Colander: for draining noodles.
• Serving spoon and fork: for enjoying your creation!

Low Calorie Pasta Recipes

Creamy Sun-Dried Tomato Chicken Alfredo (350 kcal per serving):

Ingredients:

• 200g zucchini noodles (spiralized)
• 1 tbsp olive oil
• 1 boneless, skinless chicken breast, diced
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add chicken and cook until golden brown, stirring occasionally.
2. Add garlic and oregano, cook for 30 seconds, then stir in sun-dried tomatoes.
3. In a separate pan, bring water to a boil, cook zucchini noodles for 1-2 minutes, then drain.
4. Combine heavy cream and Parmesan cheese in a small saucepan, simmer on low until slightly thickened.
5. Toss chicken mixture with zucchini noodles, then add the creamy sauce and season with salt and pepper.

Spicy Shrimp Scampi with Zoodles (280 kcal per serving):

Ingredients:

• 150g zucchini noodles (spiralized)
• 1 tbsp olive oil
• 100g shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (adjust to preference)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove from pan and set aside.
2. In the same pan, add garlic and cook for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits.
3. Add cherry tomatoes, chicken broth, lemon juice, and red pepper flakes. Simmer for 3-4 minutes, or until slightly thickened.
4. Add zucchini noodles and cook for 1-2 minutes, then return shrimp to the pan and toss to coat. Season with salt and pepper.

Zesty Lemon Garlic Pesto with Tofu Scramble (320 kcal per serving):

Ingredients:

• 100g shirataki noodles
• 1/2 block firm tofu, crumbled
• 1 tbsp olive oil
• 1/4 cup pesto (homemade or store-bought)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chopped bell pepper
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice
• 1/4 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Cook shirataki noodles according to package instructions. Drain and rinse.
2. Heat olive oil in a pan over medium heat. Crumble tofu and cook until slightly golden brown.
3. Add cherry tomatoes, bell pepper, and basil, cook for 2-3 minutes, or until softened.
4. Stir in pesto and lemon juice, then toss with cooked noodles and tofu scramble. Top with feta cheese before serving.

Saucy Italian Sausage and Broccoli Rabe (300 kcal per serving):

Ingredients:

• 150g spaghetti squash noodles (cooked)
• 1 tbsp olive oil
• 1 Italian sausage link, removed from casing and crumbled
• 1 bunch broccoli rabe, chopped
• 1/4 cup chopped onion
• 1/4 cup marinara sauce
• 1/4 cup grated mozzarella cheese
• 1/4 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C (350°F). Toss spaghetti squash noodles with olive oil, season with salt and pepper, and roast for 10-15 minutes, or until slightly softened.
2. Heat olive oil in a pan over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
3. Stir in onion and broccoli rabe, cook for 3-4 minutes, or until tender-crisp.
4. Add marinara sauce and oregano, simmer for 2 minutes.
5. Combine cooked noodles and sausage mixture in a baking dish. Top with mozzarella cheese and bake for 5-7 minutes, or until cheese is melted and bubbly.

Cheesy Cheeseburger Cauliflower Mac (250 kcal per serving):

Ingredients:

• 200g riced cauliflower (fresh or frozen)
• 1 tbsp olive oil
• 1/4 cup ground beef
• 1/4 cup chopped onion
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced pickle
• 1 tbsp ketchup
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. If using fresh cauliflower, grate or pulse in a food processor until rice-like consistency. Steam or microwave cauliflower until tender.
2. Heat olive oil in a pan over medium heat. Cook ground beef and onion until browned, breaking up the meat with a spoon. Drain any excess grease.
3. Stir in riced cauliflower, cheddar cheese, mozzarella cheese, pickle, ketchup, Worcestershire sauce, salt, and pepper.
4. Cook for 2-3 minutes, or until cheese is melted and heated through.

Creamy Pumpkin Sage Sausage (380 kcal per serving):

Ingredients:

• 150g butternut squash noodles (spiralized)
• 1 tbsp olive oil
• 1 Italian sausage link, removed from casing and crumbled
• 1/2 cup canned pumpkin puree
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage (or 1 tsp dried)
• Salt and pepper to taste

Instructions:

1. Cook butternut squash noodles according to package instructions or until tender-crisp. Drain well.
2. Heat olive oil in a pan over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Drain any excess grease.
3. Stir in pumpkin puree, cream, Parmesan cheese, and sage. Simmer on low for 2-3 minutes, or until sauce thickens slightly.
4. Toss cooked noodles with the creamy sausage mixture, season with salt and pepper to your liking.

Garlic Shrimp Zoodles with Creamy Avocado Sauce (310 kcal per serving):

Ingredients:

• 150g zucchini noodles (spiralized)
• 1 tbsp olive oil
• 100g shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 cup ripe avocado, mashed
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1/4 tsp dried parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove from pan and set aside.
2. In the same pan, add garlic and cook for 30 seconds. Stir in mashed avocado, almond milk, lemon juice, and parsley.
3. Simmer for 2-3 minutes, or until sauce thickens slightly. Season with salt and pepper.
4. Add zucchini noodles to the pan and toss to coat with the sauce. Cook for 1-2 minutes, or until warmed through.
5. Return shrimp to the pan and toss to combine. Serve immediately.

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