Keto pasta recipes

Keto Cheesy Chicken Stuffed Zucchini Boats

File:Chicken and Zucchini dinner.jpg

Chicken and Zucchini dinner

Ingredients:

• 4 zucchinis, halved
• Egg whites from 2 eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup cottage cheese (or ricotta cheese for a creamier texture)
• 1 cup cooked chicken, diced
• 1 cup keto-friendly spaghetti sauce (low-carb)
• 1/4 cup grated parmesan cheese

Instructions:

1. Preheat oven to 425°F.
2. Scoop out the center of the zucchinis to create a "boat".
3. In a mixing bowl, combine egg whites, mozzarella cheese, cottage cheese, and chicken. Mix well.
4. Fill zucchini boats with the cheese and chicken mixture.
5. Place the stuffed zucchinis in a prepared 13x9 inch baking dish.
6. Pour spaghetti sauce over the top.
7. Sprinkle with parmesan cheese.
8. Bake, covered, for 15 minutes. Uncover and bake for an additional 10 minutes, or until bubbly.

Keto Spinach and Ricotta Zucchini Boats

File:Баничка со спанаќ и сирење.jpg

Spinach and cheese

Ingredients:

• 4 zucchinis, halved
• 1 cup keto-friendly spaghetti sauce (low-carb)
• 1 cup spinach, cooked and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese, divided
• 1/4 tsp pepper
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F.
2. Scoop out the center of the zucchinis to create a "boat".
3. Spread half of the spaghetti sauce at the bottom of an 11x7x1 1/2 inch baking dish.
4. In a mixing bowl, combine spinach, ricotta cheese, 1/4 cup parmesan cheese, pepper, and nutmeg. Mix well.
5. Fill zucchini boats with the spinach mixture.
6. Place the stuffed zucchinis in the baking dish.
7. Pour the remaining spaghetti sauce over the top.
8. Bake, covered, for 35 minutes, or until bubbly.
9. Sprinkle with the remaining 1/4 cup parmesan cheese before serving.

Keto Alfredo Zoodles

Zoodles

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant.
2. Pour in heavy cream and bring to a light simmer. Reduce heat and stir in Parmesan cheese until melted and the sauce is smooth.
3. Add the zoodles to the pan and toss to coat with the Alfredo sauce. Cook for 2-3 minutes or until zoodles are al dente.
4. Season with salt and pepper. Garnish with chopped parsley, if desired.

Keto Pesto Chicken over Zoodles

File:Slow Cooker Pineapple Chicken over Zoodles (34046925623).jpg

Chicken over Zoodles

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 2 boneless chicken breasts, sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

Instructions:

1. In a skillet over medium heat, heat olive oil. Add sliced chicken breasts and cook until golden brown and cooked through.
2. Stir in pesto sauce and mix until chicken is well coated.
3. In a separate skillet, sauté zoodles in a bit of olive oil for 2-3 minutes or until al dente.
4. Plate zoodles and top with pesto chicken. Season with salt and pepper.
5. Garnish with grated Parmesan cheese.

Keto Spaghetti Squash Carbonara

File:Spaghetti alla Carbonara 2.jpg

Spaghetti alla Carbonara

Ingredients:

• 1 medium spaghetti squash
• 2 large eggs
• 1 cup grated Parmesan cheese
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place spaghetti squash cut side down on a baking sheet. Bake for 30-40 minutes or until tender.
3. Once cooked, use a fork to scrape the insides of the spaghetti squash to create "noodles".
4. In a bowl, whisk together eggs and Parmesan cheese. Set aside.
5. In a large skillet, cook pancetta or bacon until crispy. Add minced garlic and sauté for a minute.
6. Reduce heat to low and add spaghetti squash noodles to the skillet. Toss to combine.
7. Slowly pour the egg and cheese mixture into the skillet, constantly stirring to ensure the eggs don't scramble.
8. Once the sauce has thickened and coats the spaghetti squash noodles, season with salt and pepper.
9. Garnish with chopped parsley, if desired.

More keto friendly pasta recipes

• Stuffed shells
• Spinach stuffed pasta shells
• Spicy shrimp stuffed shells salad
• Stuffed shell appetizers
• Stuffed shells florentine low fat
• Cheesy shells and green beans
• Vegetarian stuffed pasta shells

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