Italian · Dinner
Garlic and Oil Noodles (Keto)
Zucchini ribbons stand in for pasta, tossed in garlic-infused olive oil with chili flakes, parsley and shaved parmesan. A quick pan sauce built from garlic and oil keeps the classic aglio e olio flavour profile while delivering under 10g net carbs per serving.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
318Calories
7.8gProtein
29.2gFat
8.1gCarbs
3.1gSugar
2.2gFiber
420mgSodium
21mgChol
7.4gSat Fat
350mgPotassium
168mgCalcium
0.9mgIron
0.2mcgVitamin B12
18mgVitamin C
low-carb
vegetarian
gluten-free
low-cholesterol
low-calorie
keto
Instructions
1
Prep
Spiralize or peel the zucchini into ribbons and pat dry. Thinly slice the garlic. Toast pine nuts in a dry skillet over medium heat for 2 minutes until golden.
2
Warm the olive oil in the skillet over medium-low heat. Add garlic and chili flakes, cook 2 minutes stirring constantly until pale gold.
3
Raise heat to medium-high. Add zucchini ribbons, toss 2–3 minutes until softened but still holding shape.
4
Off heat, stir in parsley, salt, and pepper until combined. Plate: Twirl zucchini onto a plate, scatter parmesan shavings over top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g zucchini
- 8 cloves8 cloves garlic
- 90ml90ml olive oil
- 1 tsp1 tsp chili flakes
- 4 tbsp4 tbsp fresh parsley
- 56g56g parmesan
- a pinch of salt
- a pinch of black pepper
