Keto & Low Carb Veggie Pasta Primavera
This light and colorful Keto & Low Carb Veggie Pasta Primavera brings together spiralized zucchini noodles and a medley of fresh spring vegetables. Tossed in a garlic-infused olive oil and finished with Parmesan and basil, it delivers all the flavor of a classic primavera without the carbs. Ready in just 20 minutes, it’s perfect for busy weeknights or a satisfying meal prep lunch.
Ingredients
- 4 medium zucchinis, spiralized
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus tips, cut into 1″ pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Toss in bell peppers and asparagus; cook 3–4 minutes until slightly tender.
- Add cherry tomatoes and cook another 2 minutes until they begin to soften.
- Stir in zucchini noodles; cook 2–3 minutes, tossing gently until just tender. Avoid overcooking to keep noodles firm.
- Season with salt and pepper. Remove from heat and sprinkle with Parmesan and basil.
- Serve immediately, garnished with extra basil if desired.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Fat | 15 g |
| Protein | 10 g |
| Net Carbs | 4 g |
| Fiber | 4 g |
FAQs
What makes this recipe keto-friendly?
We replace traditional pasta with spiralized zucchini, keeping net carbs low while maintaining a satisfying texture.
Can I use other low-carb vegetables?
Absolutely! Feel free to swap in broccoli florets, mushrooms, or spinach for variety and extra nutrients.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid soggy noodles.
Is this recipe suitable for meal prep?
Yes—portion into containers and add cheese or basil just before serving to retain freshness and flavor.
