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Delicious Low Carb Pasta Primavera Recipe

Diet Types and Diet Plans, Recipes

Quick and delicious favorite Keto pasta receipe.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 small sweet onion diced
  • 1/2 pound button mashrooms quartered
  • 2 small zucchini, sliced into 1/4-inch rounds
  • 3 cloves garlic, minced
  • 1-pint cherry tomatoes stemmed and cut in half
  • 2 cups chopped fresh spinach
  • 1 pound dried low-carb fettuccine
  • 3 cups broccoli florets, cut into bite-size pieces
  • 3/4 cup whole milk
  • 3 tbsp butter
  • 2/3 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 tbsp chopped fresh basil
  • Salt and pepper to taste

Directions

1

To a large skillet, add the olive oil and turn the heat to medium. Add the onion, mushrooms, and zucchini into the pan and saute, stirring frequently. Cook for 4-5 minutes, until the veggies are soft. Turn the heat to low and add the garlic, cherry tomatoes, and spinach. Season to taste with salt and pepper. Stir together to coat.

2

Bring a large pot of salted water to boil. Once boiling, cook your low-carb pasta as per the package directions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain into a colander once the pasta is al dente and the broccoli is tender-crisp. Reserve 1 cup of pasta water.

3

In a small saucepan, whisk together the whole milk, butter, and ricotta. Turn the heat to medium and allow the mixture to heat. Once it begins to bubble, shut off the heat and add the Parmesan and basil. Season to taste with salt and pepper.

4

Toss the pasta and broccoli with the sauteed veggies and sauce. Add some pasta cooking water to the sauce to thin if needed. Serve in individual bowls with more Parmesan on top.

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Source: https://www.kitchentricks.com/blog/low-carb-pasta-primavera-recipe/