18 Delicious Keto Pasta Recipes Healthy

Who says you have to give up pasta to stay on track with your keto goals? Dive into our roundup of 18 Delicious Keto Pasta Recipes that promise to keep your meals exciting, healthy, and utterly satisfying. From creamy Alfredo to zesty pesto twists, these dishes are perfect for anyone craving comfort food without the carbs. Get ready to twirl your fork into something spectacular!

Zucchini Noodles with Avocado Pesto

Looking for a light, refreshing meal that’s packed with flavor? These zucchini noodles tossed in a creamy avocado pesto are just the ticket for a quick and healthy dinner.

• 4 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 1 clove garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In a food processor, combine the avocado, basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Process until smooth.
2. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated.
3. Let the noodles sit for 5 minutes to soften slightly, then toss again before serving.

The magic of this dish lies in the creamy avocado pesto that clings beautifully to each zucchini noodle, offering a rich texture without any heaviness. It’s a perfect example of how simple ingredients can transform into something extraordinary.

Tip: For an extra kick, add a pinch of red pepper flakes to the pesto before processing.

Spaghetti Squash with Garlic Parmesan Sauce

Transform your spaghetti squash into a creamy, garlicky delight that’s surprisingly simple to whip up on a busy weeknight.

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shreds with a fork.
2. While the squash cools slightly, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer, stirring occasionally, for about 2 minutes.
3. Remove the saucepan from heat and stir in the grated Parmesan cheese until the sauce is smooth. Use a fork to shred the spaghetti squash into strands and transfer to a serving bowl. Pour the garlic Parmesan sauce over the squash and toss to combine. Sprinkle with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and chopped parsley.

The magic of this dish lies in the way the creamy garlic Parmesan sauce clings to every strand of spaghetti squash, creating a comforting yet light meal. It’s a clever way to enjoy the richness of a cream-based pasta without the heaviness.

Tip: For an extra crispy texture, broil the squash for the last 2-3 minutes of roasting, watching closely to prevent burning.

Shirataki Noodles with Alfredo Sauce

Dive into this creamy, dreamy dish that’s surprisingly light yet indulgent, perfect for those cozy nights in.

• 1 (8 oz) package shirataki noodles, rinsed and drained
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley for garnish

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the shirataki noodles to the skillet and cook for 2 minutes, stirring occasionally to remove excess moisture.
3. Pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes.
4. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to cook for another 2 minutes until the sauce thickens and coats the noodles evenly.
5. Remove from heat and garnish with chopped fresh parsley before serving.

What makes this dish stand out is the magical combination of the shirataki noodles’ unique texture with the rich, creamy Alfredo sauce, offering a guilt-free indulgence that doesn’t skimp on flavor.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the Alfredo sauce.

Cauliflower Mac and Cheese

Who says comfort food can’t be healthy? This creamy Cauliflower Mac and Cheese swaps out pasta for tender cauliflower florets, making it a guilt-free indulgence.

• 1 large head cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup breadcrumbs

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Steam the cauliflower florets until just tender, about 5-7 minutes, then drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, then add the garlic powder, salt, black pepper, and paprika. Cook until the sauce thickens, about 3-5 minutes.
5. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
6. Add the steamed cauliflower to the cheese sauce, stirring to coat evenly, then transfer to the prepared baking dish.
7. Sprinkle the remaining 1/2 cup of cheddar cheese and breadcrumbs over the top.
8. Bake at 375°F for 20-25 minutes until the top is golden and bubbly.

The magic of this dish lies in the creamy cheese sauce clinging to each cauliflower floret, offering a satisfying bite without the heaviness of traditional mac and cheese.

Tip: For an extra crunch, toast the breadcrumbs with a little melted butter before sprinkling over the top.

Keto Lasagna with Ground Beef

Who says you can’t enjoy lasagna on a keto diet? This low-carb version swaps noodles for zucchini, keeping all the cheesy, meaty goodness you love.

• 1 lb ground beef
• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup sugar-free marinara sauce

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add ground beef, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Cook until browned, about 5 minutes. Drain excess fat.
2. In a bowl, mix ricotta cheese, egg, remaining salt, pepper, garlic powder, and onion powder.
3. Layer zucchini strips in the bottom of a baking dish. Spread half the ricotta mixture over zucchini, then half the ground beef, and half the marinara sauce. Repeat layers, ending with marinara sauce. Top with mozzarella and Parmesan cheeses.
4. Bake at 375°F for 25 minutes until cheese is bubbly and golden.

This keto lasagna is a game-changer with its layers of zucchini that perfectly mimic traditional noodles, making it a guilt-free comfort food favorite.

Tip: For extra crispy cheese, broil for the last 2-3 minutes of baking.

Pumpkin Seed Pasta with Creamy Mushroom Sauce

This cozy, nutty pasta dish brings a delightful crunch and earthy flavor to your table, perfect for those nights when you crave something comforting yet sophisticated.

• 8 oz pumpkin seed pasta
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pumpkin seeds
• Fresh parsley, chopped (for garnish)

1. Bring a large pot of salted water to a boil. Add the pumpkin seed pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cremini mushrooms and sauté until golden, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the heavy cream, stirring gently to combine with the mushrooms and garlic. Let the sauce simmer for 2-3 minutes until slightly thickened.
4. Reduce the heat to low. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the creamy mushroom sauce.
6. Serve immediately, garnished with toasted pumpkin seeds and fresh parsley.

The toasted pumpkin seeds add a wonderful texture contrast to the creamy sauce, making every bite a delightful experience.

Tip: For an extra nutty flavor, toast the pumpkin seeds in a dry skillet over medium heat for 1-2 minutes before garnishing.

Eggplant Lasagna Rolls

These eggplant lasagna rolls are a delightful twist on the classic, offering a lighter yet equally comforting dish that’s perfect for any night of the week.

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese

1. Preheat your oven to 400°F. Brush both sides of the eggplant slices with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 10 minutes, flipping halfway, until just tender.
2. In a bowl, mix together ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1 tsp dried basil, and 1 tsp dried oregano until well combined.
3. Spread 1/2 cup marinara sauce on the bottom of a baking dish. Divide the ricotta mixture among the eggplant slices, spreading evenly. Roll up each slice and place seam side down in the dish. Top with remaining 1 cup marinara sauce and 1 cup shredded mozzarella cheese.
4. Bake at 400°F for 25 minutes until the cheese is bubbly and golden.

The beauty of these rolls lies in their elegant presentation and the way the creamy ricotta filling complements the tender eggplant. They’re sure to impress at your next dinner gathering!

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the ricotta mixture.

Cabbage Noodles with Bacon and Blue Cheese

Transform humble cabbage into a cozy, flavor-packed dish that’s perfect for a weeknight dinner with a gourmet twist.

• 4 slices thick-cut bacon, chopped
• 1 small head green cabbage, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
2. Add olive oil to the bacon drippings in the skillet. Increase heat to medium-high and add the thinly sliced cabbage. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10 minutes.
3. Reduce heat to low. Stir in the heavy cream, crumbled blue cheese, salt, black pepper, and garlic powder. Cook until the cheese is melted and the sauce is creamy, about 3 minutes.
4. Return the cooked bacon to the skillet and stir to combine. Serve warm.

The magic of this dish lies in the creamy blue cheese sauce that clings to every strand of cabbage, creating a rich and comforting meal that’s anything but ordinary.

Tip: For an extra crunch, sprinkle some additional crumbled blue cheese on top just before serving.

Keto Pasta Carbonara

Who says you can’t enjoy a creamy carbonara on keto? This low-carb twist uses zucchini noodles for a guilt-free indulgence that’s just as satisfying as the original.

• 2 medium zucchinis, spiralized into noodles
• 4 slices of bacon, chopped
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
2. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
3. Toss in the zucchini noodles and cook for 2-3 minutes, just until they start to soften. Remove from heat.
4. In a small bowl, whisk together eggs, grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Quickly stir the egg mixture into the warm zucchini noodles. The residual heat will cook the eggs into a creamy sauce. Add the crispy bacon back in and toss to combine.

This keto carbonara shines with its creamy texture and rich flavor, proving that low-carb doesn’t mean missing out. The zucchini noodles offer a fresh twist, making it a perfect light yet satisfying meal.

Tip: For an extra creamy sauce, let the zucchini noodles sit for a minute after adding the egg mixture, allowing the heat to thicken it perfectly.

Almond Flour Pasta with Tomato Basil Sauce

Dive into the world of gluten-free cooking with this Almond Flour Pasta paired with a vibrant Tomato Basil Sauce, a dish that promises both flavor and simplicity.

• 2 cups almond flour
• 3 large eggs
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large bowl, mix 2 cups almond flour, 3 large eggs, and 1/2 teaspoon salt until a dough forms. Knead gently until smooth.
2. Roll the dough into thin sheets on a floured surface, then cut into your desired pasta shape.
3. Bring a pot of salted water to a boil and cook the pasta for 3-4 minutes until al dente. Drain and set aside.
4. In a skillet over medium heat, warm 2 tablespoons olive oil. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
5. Stir in 1 can crushed tomatoes, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10 minutes.
6. Remove from heat and stir in 1/4 cup chopped fresh basil.
7. Toss the cooked pasta with the tomato basil sauce until well coated.

This Almond Flour Pasta stands out with its tender texture and nutty flavor, perfectly complemented by the fresh and zesty tomato basil sauce.

Tip: For an extra touch of richness, sprinkle grated Parmesan cheese over the finished dish.

Keto Pasta Primavera

Spring into flavor with this vibrant Keto Pasta Primavera, a low-carb twist on the classic that’s as colorful as it is delicious.

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup bell peppers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
2. Add the zucchini noodles, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the noodles are just tender.
3. Stir in the cherry tomatoes, bell peppers, and red onion. Cook for another 2-3 minutes until the vegetables are slightly softened but still crisp.
4. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese and 1 tbsp fresh basil. Toss gently to combine.

This Keto Pasta Primavera shines with its fresh, crisp vegetables and the rich finish of Parmesan, making it a perfect light yet satisfying meal.

Tip: For an extra protein boost, add grilled chicken or shrimp to turn this side into a hearty main dish.

Chicken Alfredo with Konjac Noodles

Dive into this creamy, comforting Chicken Alfredo that swaps traditional pasta for light and healthy konjac noodles, offering a guilt-free twist on a classic favorite.

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 packages (7 oz each) konjac noodles, rinsed and drained
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp chopped fresh parsley for garnish

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Simmer for 3-4 minutes until sauce thickens slightly.
4. Add konjac noodles to the skillet, tossing to coat in the sauce. Cook for 2-3 minutes until noodles are heated through.
5. Return chicken to the skillet, mixing well with the noodles and sauce. Cook for an additional 2 minutes until everything is well combined and heated through.
6. Garnish with chopped fresh parsley before serving.

This dish stands out with its velvety Alfredo sauce clinging to the uniquely textured konjac noodles, creating a satisfying meal that’s both indulgent and light.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the Alfredo sauce.

Keto Pesto Pasta with Sun-Dried Tomatoes

Craving pasta but keeping it keto? This vibrant dish swaps traditional noodles for zucchini ribbons, tossed in a rich pesto and topped with sun-dried tomatoes for a burst of flavor.

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth to make the pesto.
2. Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, just until they start to soften.
3. Remove the skillet from heat. Toss the zucchini noodles with the pesto until evenly coated.
4. Garnish with chopped sun-dried tomatoes before serving.

This dish shines with its fresh, herby pesto clinging to each zucchini ribbon, complemented by the sweet tang of sun-dried tomatoes. It’s a keto dream that doesn’t skimp on flavor or satisfaction.

Tip: For an extra protein boost, add grilled chicken or shrimp to make it a hearty meal.

Beef Stroganoff with Shirataki Noodles

This twist on the classic Beef Stroganoff swaps traditional noodles for shirataki, offering a lighter, low-carb option without sacrificing the rich, creamy sauce we all love.

• 1 lb beef sirloin, thinly sliced
• 2 packages (8 oz each) shirataki noodles, rinsed and drained
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

1. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and garlic, sautéing until soft, about 2 minutes. Add mushrooms and cook until they release their juices, about 5 minutes.
3. Stir in beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
4. Return beef to the skillet, reduce heat to low, and stir in sour cream, salt, and black pepper. Cook until heated through, about 2 minutes.
5. Meanwhile, boil shirataki noodles for 2 minutes, then drain and add to the skillet, tossing to coat in the sauce.
6. Garnish with fresh parsley before serving.

The shirataki noodles absorb the stroganoff’s flavors beautifully, creating a dish that’s both comforting and surprisingly light. Perfect for those evenings when you crave something hearty but don’t want to feel weighed down.

Tip: For an even richer flavor, try using a mix of wild mushrooms.

Keto Spaghetti with Meatballs

Who says you can’t enjoy spaghetti on a keto diet? This low-carb version swaps out pasta for zucchini noodles, keeping all the hearty flavors of classic spaghetti and meatballs.

• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 2 cups marinara sauce (sugar-free)
• 4 medium zucchinis, spiralized
• Fresh basil leaves for garnish

1. In a large bowl, combine ground beef, 1/2 cup grated Parmesan cheese, 1/4 cup almond flour, 1 large egg, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix well and form into 1-inch meatballs.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
3. Add 2 cups marinara sauce to the skillet with the meatballs. Reduce heat to low and simmer for 10 minutes to let the flavors meld.
4. While the sauce simmers, spiralize the zucchinis into noodles. You can serve them raw for a crisp texture or sauté them in a bit of olive oil for 2-3 minutes for a softer texture.
5. Divide zucchini noodles among plates, top with meatballs and sauce, and garnish with fresh basil leaves.

The secret to this dish is the almond flour in the meatballs, which keeps them juicy and tender without the breadcrumbs. It’s a game-changer for keto cooking!

Tip: For an extra kick, add a pinch of red pepper flakes to the meatball mixture or the sauce.

Coconut Flour Pasta with Creamy Garlic Shrimp

Dive into this gluten-free delight that combines the subtle sweetness of coconut flour pasta with the rich, creamy garlic shrimp for a meal that’s both indulgent and wholesome.

• 1 cup coconut flour
• 4 eggs
• 1/4 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

1. In a large bowl, mix 1 cup coconut flour, 4 eggs, and 1/4 tsp salt until a dough forms. Roll out thinly and cut into strips for pasta. Set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add 3 cloves minced garlic and sauté for 1 minute until fragrant. Pour in 1/2 cup heavy cream, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 2 minutes.
4. Return shrimp to the skillet and add the coconut flour pasta. Toss everything together and cook for another 2 minutes until the pasta is tender.
5. Stir in 1/4 cup grated Parmesan cheese and 2 tbsp fresh parsley before serving.

The magic of this dish lies in the coconut flour pasta’s unique texture, which perfectly soaks up the creamy garlic sauce, making every bite a harmonious blend of flavors.

Tip: For an extra kick, add a squeeze of lemon juice over the finished dish to brighten up the flavors.

Keto Pasta Salad with Olives and Feta

This refreshing Keto Pasta Salad is a breeze to whip up, combining the tangy flavors of feta and olives with the satisfying crunch of fresh vegetables—perfect for those warm days when you crave something light yet fulfilling.

• 2 cups keto-friendly pasta (like zucchini noodles or shirataki noodles)
• 1/2 cup pitted kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced

1. Prepare the keto-friendly pasta according to package instructions, then drain and rinse under cold water to cool. Set aside.
2. In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
3. Add the cooled pasta, kalamata olives, cherry tomatoes, and cucumber to the bowl with the dressing. Toss gently to combine.
4. Sprinkle the crumbled feta cheese over the salad and give it one final gentle toss to distribute the cheese evenly.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

The magic of this salad lies in the bold contrast between the creamy feta and the briny olives, all brought together with a herb-infused dressing that’s light yet packed with flavor.

Tip: For an extra burst of freshness, add a handful of chopped fresh basil or parsley right before serving.

Low Carb Pasta with Spinach and Artichokes

Dive into this creamy, veggie-packed pasta that’s as satisfying as it is simple to whip up on a busy weeknight.

• 8 oz low carb pasta (like zucchini noodles or shirataki noodles)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup chopped artichoke hearts
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Prepare the low carb pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add 1 cup chopped artichoke hearts and 2 cups fresh spinach to the skillet. Cook for 3-4 minutes until the spinach is wilted.
4. Pour in 1/2 cup heavy cream, stirring to combine. Let the mixture simmer for 2 minutes.
5. Add the prepared pasta to the skillet, tossing to coat evenly with the sauce.
6. Sprinkle in 1/4 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir well and cook for another minute until everything is heated through.

The magic of this dish lies in the creamy sauce clinging to every strand of pasta, with the artichokes adding a delightful tang and the spinach keeping it fresh. It’s a low carb dream that doesn’t skimp on flavor.

Tip: For an extra protein boost, toss in some grilled chicken or shrimp to make it a heartier meal.

Conclusion

We hope this roundup of 18 Delicious Keto Pasta Recipes inspires your next healthy meal! Each dish proves that keto can be both nutritious and indulgent. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!

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