Cheesy, Buttery, Garlicky Zucchini Aglio e Olio {Naturally Low Carb + Keto)
If you love garlicky, buttery pasta and want a low-carb version, try my Cheesy, Buttery, Garlicky Zucchini Aglio e Olio. If you like a little kick to your zoodles, you can add even more red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 Serving 1x
- Category: Dinner
Scale
Ingredients
- 2 cups zucchini noodles
- 1 tbsp garlic oil
- 3 tbsp salted butter
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tbsp chopped red pepper
- 1 tbsp fresh chopped basil
- 1/4 cup grated parmesan
- 1/4 cup shaved asiago cheese
- salt and pepper to taste
Instructions
- Over medium heat, melt butter and heat up garlic olive oil.
- Once melted, add garlic, red pepper flakes, and chopped red pepper. Saute for 1 minute (don’t let the butter brown)
- Toss in the zoodles and let cook for 1-2 minutes, just until they get hot.
- Turn off heat and toss with basil and grated parmesan.
- Pour into a bowl and top with asiago cheese. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 725
- Fat: 58g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 11g
Keywords: Zucchini Aglio e Olio