18 Delicious Pasta Zero Recipes Healthy

Feeling like it’s time to mix up your dinner routine without sacrificing health or flavor? You’re in luck! Our roundup of 18 Delicious Pasta Zero Recipes is here to inspire your next meal with dishes that are as nutritious as they are tasty. Perfect for anyone looking to enjoy the comfort of pasta while keeping things light and healthy. Let’s dive into these mouthwatering options!

Spaghetti Zero with Avocado Pesto

Unbelievably easy and refreshing, this Spaghetti Zero with Avocado Pesto is your go-to for a quick, healthy meal that doesn’t skimp on flavor. You’ll love how the creamy avocado pairs perfectly with the al dente spaghetti zero, making it a dish you’ll want to make again and again.

Ingredients

• For the pasta:
  • 8 oz spaghetti zero (or any low-carb pasta of your choice)
  • 4 quarts water
  • 1 tbsp salt
• For the avocado pesto:
  • 2 ripe avocados, pitted and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add the spaghetti zero to the boiling water. Cook for 7-9 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the avocados, basil, garlic, pine nuts, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth.
4. Drain the pasta, reserving 1/2 cup of the pasta water.
5. Return the pasta to the pot. Add the avocado pesto and toss to combine, adding reserved pasta water a little at a time to reach your desired consistency.
6. Serve immediately, garnished with extra basil leaves and pine nuts if desired.

Perfectly creamy with a hint of freshness from the basil and lemon, this dish is a dream. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for added protein.

Zucchini Noodles with Tomato Basil Sauce

Craving something light yet satisfying? You’ll love these zucchini noodles tossed in a fresh tomato basil sauce—it’s a quick, healthy dish that feels like a hug in a bowl.

Ingredients

• For the noodles:
  • 4 medium zucchinis, spiralized
• For the sauce:
  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Make sure the oil is shimmering but not smoking.
2. Add minced garlic to the skillet. Sauté for 1 minute until fragrant.
3. Toss in the cherry tomatoes. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Add the spiralized zucchini noodles to the skillet. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Sprinkle salt and black pepper over the noodles and tomatoes. Stir gently to combine.
6. Cook for 3-4 minutes, just until the zucchini is tender but still has a bit of crunch. Tip: Overcooking can make the noodles mushy.
7. Remove from heat and stir in the chopped basil.

This dish is all about the fresh, vibrant flavors and the perfect al dente texture of the zucchini noodles. Try topping it with a sprinkle of Parmesan or some crushed red pepper for an extra kick.

Shirataki Noodles Stir Fry with Vegetables

Feeling like you need a quick, healthy meal that doesn’t skimp on flavor? This shirataki noodles stir fry with vegetables is your go-to for a light yet satisfying dish that comes together in no time.

Ingredients

• For the noodles:
  • 1 package shirataki noodles, rinsed and drained
• For the vegetables:
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1/2 cup carrots, julienned
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated

Instructions

1. Bring a pot of water to a boil and add the shirataki noodles. Boil for 2 minutes to remove any odor, then drain and rinse under cold water. Tip: Pat them dry with a paper towel to prevent the stir fry from getting watery.
2. Heat a large pan over medium-high heat and add 1 tbsp of sesame oil. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add the bell peppers, broccoli, and carrots to the pan. Stir fry for 5 minutes until the vegetables are tender but still crisp. Tip: Keep the heat high to ensure the veggies get a nice sear without overcooking.
4. Add the shirataki noodles and soy sauce to the pan. Toss everything together and cook for another 2 minutes. Tip: Use tongs to mix everything evenly without breaking the noodles.

The noodles have a unique, slightly chewy texture that pairs perfectly with the crisp-tender vegetables. Serve it with a sprinkle of sesame seeds for an extra nutty flavor, or add a squeeze of lime for a fresh zing.

Pasta Zero with Creamy Mushroom Sauce

Hungry for something delicious but light? You’ll love this Pasta Zero with Creamy Mushroom Sauce—it’s a guilt-free twist on a classic that doesn’t skimp on flavor.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero (shirataki noodles)
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Rinse the Pasta Zero under cold water for 2 minutes to remove any packaging liquid.
2. Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the Pasta Zero and sauté for 5 minutes to dry it out slightly.
3. Remove the Pasta Zero from the skillet and set aside.
4. In the same skillet, melt 1 tbsp butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are golden, about 5 minutes.
5. Pour in 1/2 cup heavy cream, stirring constantly until the sauce begins to thicken, about 3 minutes.
6. Stir in 1/4 cup grated Parmesan cheese until melted and the sauce is smooth.
7. Return the Pasta Zero to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper to taste.
8. Cook for an additional 2 minutes until everything is heated through.

Buttery mushrooms and a creamy sauce make this dish irresistibly rich, while the Pasta Zero keeps it light. Try topping with fresh parsley for a pop of color and freshness.

Zero Carb Lasagna with Eggplant Layers

Alright, let’s dive into making a lasagna that skips the carbs but keeps all the flavor. You’ll love how the eggplant steps in for noodles, creating layers that are just as satisfying.

Ingredients

• For the eggplant layers:
  • 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the meat sauce:
  • 1 lb ground beef
  • 1 cup marinara sauce
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
• For the cheese layer:
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg

Instructions

1. Preheat your oven to 375°F.
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt. Arrange them on a baking sheet in a single layer.
3. Bake the eggplant for 15 minutes, flipping halfway through, until they’re soft and slightly golden. Tip: This step removes excess moisture, preventing a soggy lasagna.
4. While the eggplant bakes, brown the ground beef in a skillet over medium heat for about 8 minutes. Drain any excess fat.
5. Stir in the marinara sauce, garlic powder, and oregano. Simmer for 5 minutes. Tip: Letting the sauce simmer melds the flavors beautifully.
6. In a bowl, mix the ricotta, mozzarella, Parmesan, and egg until well combined. Tip: The egg binds the cheese mixture, making it easier to layer.
7. In a 9×13 inch baking dish, layer half the eggplant slices, half the meat sauce, and half the cheese mixture. Repeat the layers.
8. Bake for 25 minutes, until the top is bubbly and golden.

You’ll find the eggplant layers tender yet firm enough to hold their shape, with a rich, meaty sauce and creamy cheese that melts in your mouth. Try serving it with a crisp green salad for a complete meal.

Keto Friendly Pasta Zero Alfredo

You’ve probably heard the buzz about keto-friendly pasta alternatives, and let me tell you, this Pasta Zero Alfredo does not disappoint. It’s creamy, satisfying, and yes, totally low-carb.

Ingredients

• For the pasta:
  • 1 package (7 oz) shirataki noodles, drained and rinsed
• For the sauce:
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • Salt to taste

Instructions

1. Place the shirataki noodles in a microwave-safe bowl and microwave for 1 minute to remove excess moisture. Drain well and set aside.
2. In a medium skillet over medium heat, melt the butter. Tip: Keep the heat medium to prevent the butter from browning too quickly.
3. Add the heavy cream to the skillet and stir to combine with the butter. Let it simmer for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese and garlic powder until the sauce is smooth. Tip: If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
5. Add the drained shirataki noodles to the skillet and toss to coat evenly with the sauce. Cook for another 2 minutes to heat through. Tip: For extra flavor, sprinkle with freshly ground black pepper before serving.
6. Season with salt to taste and serve immediately.

Lusciously creamy with a hint of garlic, this dish is a game-changer for anyone missing pasta on a keto diet. Try topping it with grilled chicken or shrimp for a protein-packed meal.

Pasta Zero with Garlic and Olive Oil

Very few dishes are as comforting and simple to whip up as this Pasta Zero with Garlic and Olive Oil. It’s perfect for those nights when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add the Pasta Zero noodles to the boiling water. Cook for 2 minutes less than the package instructions for al dente texture.
3. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is golden, about 2 minutes, stirring constantly to prevent burning.
4. Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the skillet with the garlic oil.
5. Toss the pasta in the garlic oil, adding reserved pasta water a little at a time until the pasta is well coated and glossy.
6. Remove from heat and stir in the chopped parsley. Season with salt if needed.

Kick back and enjoy this dish’s light yet flavorful profile, with the perfect bite from the al dente noodles and a spicy kick from the red pepper flakes. Try topping it with grated Parmesan or serving it alongside a crisp green salad for a complete meal.

Low Carb Pasta Zero Carbonara

Ever find yourself craving something creamy and comforting but want to keep it low carb? This Pasta Zero Carbonara is your answer. It’s a twist on the classic, using shirataki noodles for a guilt-free indulgence.

Ingredients

• For the noodles:
  • 1 package (8 oz) shirataki noodles, rinsed and drained
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the mix-ins:
  • 2 slices bacon, chopped
  • 1 clove garlic, minced

Instructions

1. Bring a pot of water to a boil. Add the shirataki noodles and boil for 2 minutes to remove any odd smell. Drain well.
2. Dry toast the noodles in a pan over medium heat for 3-4 minutes to remove excess moisture. Tip: This step is crucial for the noodles to absorb the sauce better.
3. In a bowl, whisk together the eggs, Parmesan, and black pepper. Set aside.
4. In the same pan, cook the bacon until crispy, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
5. Remove the pan from heat. Quickly stir in the noodles, then the egg mixture. The residual heat will cook the eggs into a creamy sauce. Tip: Moving fast here prevents scrambled eggs.
6. Serve immediately. Tip: Garnish with extra Parmesan and pepper for an extra flavor boost.

Fantastically creamy with a satisfying chew from the noodles, this dish is a low-carb dream. Try topping it with a poached egg for an extra layer of richness.

Pasta Zero with Spicy Arrabbiata Sauce

Sometimes, you just need a meal that’s both comforting and a little bit spicy to shake things up. That’s where this Pasta Zero with Spicy Arrabbiata Sauce comes in—it’s simple, satisfying, and has just the right kick to wake up your taste buds.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add Pasta Zero noodles to the boiling water. Cook for 2 minutes, stirring occasionally.
3. Drain the noodles and set aside. Tip: Rinse under cold water to stop the cooking process if not using immediately.
4. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes. Cook for 1 minute, until fragrant.
5. Add the can of diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Simmer the sauce for 10 minutes, stirring occasionally. Tip: If the sauce thickens too much, add a splash of water.
7. Add the cooked Pasta Zero noodles to the skillet. Toss to coat evenly with the sauce.
8. Stir in 1/4 cup chopped fresh basil. Tip: Save a few leaves for garnish.

Enjoy the al dente texture of the noodles paired with the bold, spicy sauce. For an extra touch, top with grated Parmesan cheese or serve with a side of crusty bread to soak up every last bit of sauce.

Vegetable Stir Fry with Shirataki Noodles

Dive into a quick, healthy meal that’s as easy to make as it is delicious. You’ll love how this vegetable stir fry with shirataki noodles comes together in no time, packing a punch of flavor and nutrients.

Ingredients

• For the noodles:
  • 1 package (8 oz) shirataki noodles, drained and rinsed
• For the stir fry:
  • 1 tbsp olive oil
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated

Instructions

1. Boil the shirataki noodles for 2 minutes to soften, then drain and set aside. Tip: Rinsing removes any lingering odor.
2. Heat olive oil in a large pan over medium-high heat (350°F).
3. Add the mixed vegetables and garlic to the pan. Stir fry for 5 minutes until vegetables are tender but still crisp.
4. Push the vegetables to one side of the pan. Add the noodles to the other side.
5. Pour the soy sauce, sesame oil, and ginger over the noodles. Stir everything together for 2 minutes. Tip: Keep the heat high to avoid sogginess.
6. Serve immediately. Tip: Garnish with sesame seeds for extra crunch.

Fresh and vibrant, this dish offers a satisfying crunch with every bite. Try topping it with a fried egg for a protein boost or a sprinkle of chili flakes for heat.

Pasta Zero with Pesto and Cherry Tomatoes

Let’s dive into a dish that’s as easy to make as it is delicious. Pasta Zero with Pesto and Cherry Tomatoes is your go-to for a light, flavorful meal that doesn’t skimp on taste.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 cups water
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/4 tsp salt
• For the topping:
  • 1 cup cherry tomatoes, halved

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
2. Add the Pasta Zero noodles to the boiling water. Cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine basil leaves, pine nuts, Parmesan cheese, olive oil, garlic cloves, and 1/4 tsp salt in a blender. Blend until smooth to make the pesto.
4. Drain the pasta and return it to the pot. Tip: Rinsing the pasta under cold water can help remove excess starch if you prefer a less sticky texture.
5. Add the pesto to the pasta and toss until evenly coated.
6. Gently fold in the halved cherry tomatoes. Tip: Letting the pasta sit for a minute after mixing helps the flavors meld together beautifully.
7. Serve immediately. Tip: For an extra touch, garnish with a few whole basil leaves or a sprinkle of Parmesan cheese.

Unbelievably fresh and vibrant, this dish offers a perfect balance of creamy pesto and juicy tomatoes. Try serving it with a side of crusty bread to scoop up every last bit of flavor.

Keto Pasta Zero with Meatballs

Feeling like you’re missing out on pasta while keeping it keto? This Keto Pasta Zero with Meatballs is your guilt-free ticket to comfort food heaven. It’s simple, satisfying, and packed with flavor.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper
• For the pasta:
  • 1 package shirataki noodles, rinsed and drained
• For the sauce:
  • 1 cup sugar-free marinara sauce
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the ground beef, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Form the mixture into 1-inch meatballs and place them on the baking sheet. Bake for 20 minutes, or until golden and cooked through.
4. While the meatballs bake, heat olive oil in a pan over medium heat. Add the shirataki noodles and sauté for 2 minutes to remove excess moisture.
5. Add the marinara sauce and red pepper flakes to the noodles, stirring to combine. Cook for another 3 minutes until heated through.
6. Once the meatballs are done, add them to the pan with the noodles and sauce, gently tossing to coat.
7. Serve hot, garnished with extra Parmesan if desired.

Enjoy the tender meatballs and the surprisingly pasta-like texture of the shirataki noodles. This dish is a game-changer for anyone craving Italian without the carbs. Try serving it with a side of roasted veggies for an extra nutrient boost.

Pasta Zero with Creamy Spinach Sauce

Back in the kitchen and craving something light yet satisfying? You’ll love this Pasta Zero with Creamy Spinach Sauce—it’s a guilt-free twist on your favorite comfort food that doesn’t skimp on flavor.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
2. Add the Pasta Zero noodles to the boiling water. Cook for 2 minutes, stirring occasionally.
3. Drain the noodles and set aside. Tip: Rinse under cold water to prevent sticking if not using immediately.
4. Heat 1 tbsp olive oil in a pan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
5. Add 2 cups of fresh spinach to the pan. Cook until wilted, about 2 minutes.
6. Pour in 1/2 cup heavy cream and stir to combine. Let it simmer for 2 minutes to thicken slightly.
7. Add 1/4 cup grated Parmesan cheese and 1/4 tsp black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
8. Combine the cooked Pasta Zero noodles with the creamy spinach sauce. Toss well to coat evenly. Tip: For extra flavor, let the noodles sit in the sauce for a minute before serving.
9. Serve hot. Tip: Garnish with additional Parmesan cheese and a sprinkle of red pepper flakes for a little heat.

Zesty and creamy, this dish is a perfect balance of textures—silky noodles coated in a velvety spinach sauce. Try serving it with a side of grilled chicken or shrimp for a protein-packed meal.

Shirataki Noodles with Peanut Sauce

Let’s dive into making a dish that’s as fun to say as it is to eat—Shirataki Noodles with Peanut Sauce. It’s a light, flavorful meal that comes together in no time, perfect for those days when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• For the noodles:
  • 1 package (8 oz) shirataki noodles, rinsed and drained
• For the sauce:
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 2-3 tbsp water, to thin
• For garnish:
  • 1 tbsp chopped peanuts
  • 1 tbsp chopped green onions

Instructions

1. Bring a pot of water to a boil. Add the shirataki noodles and boil for 2 minutes to remove any lingering smell. Drain well.
2. While the noodles boil, whisk together peanut butter, soy sauce, maple syrup, sesame oil, garlic powder, and red pepper flakes in a bowl. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
3. Heat a non-stick skillet over medium heat. Add the drained noodles and cook for 1-2 minutes to dry them out slightly. This step helps the noodles absorb the sauce better.
4. Pour the peanut sauce over the noodles in the skillet. Stir well to coat every strand evenly. Cook for another minute until everything is heated through.
5. Transfer to a serving bowl. Garnish with chopped peanuts and green onions.

What you’ll love about this dish is the creamy, nutty sauce clinging to the springy noodles, with just the right kick of heat. Try serving it with a side of steamed veggies for a complete meal that’s both satisfying and light.

Pasta Zero with Roasted Red Pepper Sauce

Oh, you’re going to love this twist on a classic! Pasta Zero with Roasted Red Pepper Sauce is your new go-to for a light, flavorful meal that doesn’t skimp on satisfaction. It’s simple, packed with flavor, and ready in no time.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 large red bell peppers, roasted and peeled
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable broth

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are charred and blistered.
2. Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skins, remove the seeds, and chop the peppers.
3. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the chopped roasted peppers, salt, black pepper, and vegetable broth to the saucepan. Simmer for 5 minutes, stirring occasionally.
5. Transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and keep warm on low heat.
6. In a large pot, bring 4 cups of water to a boil. Add the salt and Pasta Zero noodles. Cook for 2 minutes, then drain.
7. Toss the cooked noodles with the roasted red pepper sauce until well coated.

Zesty and vibrant, this dish brings a smoky sweetness from the peppers that pairs perfectly with the lightness of the noodles. Try topping it with a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Low Carb Pasta Zero with Shrimp Scampi

Unbelievably delicious and guilt-free, this Low Carb Pasta Zero with Shrimp Scampi is your ticket to a satisfying meal without the carbs. You’ll love how the tender shrimp and garlicky sauce cling to every strand of pasta zero.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt to taste
• For the sauce:
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp butter
  • 1/4 tsp red pepper flakes
• For the pasta:
  • 8 oz Pasta Zero (shirataki noodles), rinsed and drained

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Pour in white wine and lemon juice, bring to a simmer for 2 minutes to reduce slightly.
4. Stir in butter and red pepper flakes until the butter melts and the sauce thickens. Tip: The sauce should coat the back of a spoon.
5. Add the cooked shrimp back to the skillet, tossing to coat in the sauce. Cook for another minute to heat through.
6. Meanwhile, microwave Pasta Zero for 1 minute, then pat dry to remove excess moisture. Tip: This step helps the noodles better absorb the sauce.
7. Add Pasta Zero to the skillet, tossing everything together until well combined and heated through.

Perfectly al dente Pasta Zero soaked in a buttery, garlicky sauce with juicy shrimp—it’s a low-carb dream. Serve it with a sprinkle of parsley and a wedge of lemon for an extra zing.

Pasta Zero with Butternut Squash Sauce

Ever find yourself craving something cozy yet light? This Pasta Zero with Butternut Squash Sauce is your answer—creamy, comforting, and surprisingly simple to whip up.

Ingredients

• For the pasta:
  • 8 oz Pasta Zero noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 cups butternut squash, cubed
  • 1 tbsp olive oil
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25 minutes until soft and slightly caramelized.
2. While the squash roasts, bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and the Pasta Zero noodles. Cook for 3 minutes, then drain.
3. Transfer the roasted squash to a blender. Add vegetable broth, heavy cream, and garlic powder. Blend until smooth.
4. Pour the sauce over the drained noodles in the pot. Warm over low heat for 2 minutes, stirring gently.
5. Season with salt and pepper to taste. Serve immediately.

The sauce clings beautifully to the noodles, offering a velvety texture with a sweet, nutty flavor. Try topping with roasted pumpkin seeds for an extra crunch.

Keto Friendly Pasta Zero with Bacon and Eggs

Very few dishes can hit the spot like a hearty breakfast, and this Keto Friendly Pasta Zero with Bacon and Eggs is no exception. You’ll love how it combines the comfort of pasta with the classic flavors of bacon and eggs, all while keeping it low-carb.

Ingredients

• For the pasta:
  • 1 package (8 oz) shirataki noodles (pasta zero)
• For the bacon and eggs:
  • 4 slices bacon, chopped
  • 2 large eggs
  • 1 tbsp olive oil
• For seasoning:
  • Salt and pepper to taste
  • 1/4 tsp garlic powder

Instructions

1. Rinse the shirataki noodles under cold water for 2 minutes to remove any odor. Drain well.
2. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the skillet.
3. In the same skillet with bacon fat, add the rinsed and drained shirataki noodles. Cook for 3 minutes, stirring occasionally, to dry them out slightly.
4. Push the noodles to one side of the skillet. Add olive oil to the other side and crack the eggs into it. Cook the eggs to your liking, about 2 minutes for sunny-side up.
5. Season the noodles and eggs with salt, pepper, and garlic powder. Mix everything in the skillet gently to combine.
6. Add the cooked bacon back into the skillet, stir to warm through, and serve immediately.

What makes this dish stand out is the perfect balance of textures—the chewiness of the noodles against the crispiness of the bacon and the creaminess of the eggs. Try topping it with a sprinkle of grated Parmesan for an extra flavor boost.

Conclusion

Concluding our roundup, these 18 pasta zero recipes offer a treasure trove of healthy, delicious options for every home cook. Whether you’re craving something creamy, spicy, or fresh, there’s a dish here to satisfy. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow pasta enthusiasts to discover. Happy cooking!

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