low calorie pasta recipe
- The Best low calorie pasta recipe
- Lightened-Up Lemon Garlic Pasta with Zucchini Noodles
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Lightened-Up Lemon Garlic Pasta with Zucchini Noodles Works
- ❓ Frequently Asked Questions About Lightened-Up Lemon Garlic Pasta with Zucchini Noodles
The Best low calorie pasta recipe
My family actually loves it too—my kids swear by it because it’s flavorful but not overpowering, and my husband says it’s the only pasta he’ll eat when he’s in a hurry. The best part? It’s packed with veggies, so it’s not just about carbs. It’s a way to sneak in nutrients without making it feel like a chore. Whether it’s for a casual weeknight meal or a light dinner for guests, this dish delivers without the extra calories or fuss. Plus, the fresh herbs and bright tomatoes make it feel fresh and light, which is perfect for a summer meal or a time when we’re trying to keep things lighter.
Lightened-Up Lemon Garlic Pasta with Zucchini Noodles
A refreshing twist on classic pasta, this dish uses zucchini noodles for lower calories and fewer carbs while keeping the bright flavors of lemon and garlic. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 medium zucchinis
- 1 tbsp olive oil
- 1 cup low-sodium tomato sauce
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Spiralize the zucchinis into noodles. Rinse briefly under cold water to remove excess bitterness, then pat dry. -
2
Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 3–4 minutes until tender but still slightly crisp. -
3
In a separate pan, heat tomato sauce over medium-low heat. Add garlic and cook for 1 minute until fragrant. Stir in lemon juice and red pepper flakes if using. -
4
Combine the zucchini noodles with the tomato sauce. Simmer for 3–4 minutes until the sauce thickens slightly. Stir in Parmesan cheese and serve immediately.
🔧Equipment
- Spiralizer
- Large skillet
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Lightened-Up Lemon Garlic Pasta with Zucchini Noodles Works
❓ Frequently Asked Questions About Lightened-Up Lemon Garlic Pasta with Zucchini Noodles
How can I make this pasta dish even lighter without sacrificing flavor?
You can boost the low-calorie appeal further by swapping half the pasta for whole-wheat or chickpea pasta. Add a sprinkle of grated Parmesan (or nutritional yeast for a vegan option) and toss with a light olive oil drizzle to enhance richness without calories. Also, skip the butter and use a splash of broth or lemon juice to brighten the sauce.
What if I don’t have a food processor for the zucchini?
No problem! Grate the zucchini by hand using a box grater, then squeeze out excess moisture with a clean kitchen towel or cheesecloth. This keeps the texture light and adds moisture to the sauce naturally.
Can I prep the sauce ahead of time?
Yes, you can make the sauce up to 2 days in advance. Store it in an airtight container in the fridge. When ready to cook, simply heat it through with the pasta and toss. The flavors will deepen slightly over time.
What’s the best way to avoid a mushy texture with the zucchini?
To keep the zucchini tender, cook it in the sauce for no more than 2–3 minutes after adding it. Stirring gently ensures even cooking without breaking down the texture. If you’re worried, you can also sauté the zucchini separately for 3–4 minutes before combining.
