29+ Irresistible Italian Breakfast Pasta Recipes to Start Your Day

When you think of Italian cuisine, pasta may be the first dish that comes to mind. But did you know that pasta can also be the star of your breakfast?

Italian breakfast pasta recipes combine the rich flavors of Italy with the energy-boosting power of pasta, making for the perfect way to start your day.

From creamy, cheesy creations to simple and savory dishes, these breakfast pasta recipes are perfect for anyone craving a delicious and hearty morning meal.

In this article, we’ve rounded up 29+ Italian breakfast pasta recipes that will take your mornings from ordinary to extraordinary.

So grab your apron and get ready to indulge in some authentic Italian flavors!

29+ Irresistible Italian Breakfast Pasta Recipes to Start Your Day

There you have it—29+ Italian breakfast pasta recipes to brighten up your mornings and fuel your day with flavor!

Whether you prefer a classic carbonara or a lighter veggie-packed option, these dishes showcase the versatility of pasta and the rich culinary traditions of Italy.

So, next time you’re in need of a breakfast that’s both satisfying and delicious, skip the cereal and embrace the magic of Italian breakfast pasta.

Zucchini Noodles with Avocado and Bacon

zucchini noodle pasta is a perfect substitute for traditional pasta, keeping it low-carb and keto-friendly. Paired with creamy avocado and crispy bacon, it offers a rich, satisfying flavor that’s both healthy and indulgent. This dish is packed with healthy fats and fiber, making it the perfect start to your day.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 slices of bacon
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon juice (optional)

Instructions:

1. Start by cooking the bacon in a skillet over medium heat until crispy. Once done, remove from the pan and set aside on paper towels to drain the excess fat. Crumble the bacon once cooled.
2. In the same skillet, add olive oil and sauté the zucchini noodles for 3-4 minutes until tender, but still al dente. Season with salt and pepper.
3. Remove from heat and toss the zucchini noodles with mashed avocado. Adjust the seasoning with additional salt, pepper, and a squeeze of lemon juice if desired.
4. Sprinkle the crumbled bacon over the top, garnish with fresh parsley, and serve immediately.

This Zucchini Noodles with Avocado and Bacon recipe is a delightful and low-carb breakfast alternative to traditional pasta. The creamy avocado pairs wonderfully with the crispy bacon, while the zucchini noodles provide a light, nutrient-dense base. It’s quick to make and is packed with healthy fats, making it the perfect way to kickstart your keto day!

Cauliflower Pasta with Pesto and Cherry Tomatoes

This cauliflower-based pasta is an excellent low-carb option for a hearty breakfast. Tossed with a homemade pesto sauce and vibrant cherry tomatoes, it’s a flavorful and satisfying meal that delivers the perfect combination of fresh and savory elements. A great option for those looking to keep their breakfast light but filling.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• Parmesan cheese (optional for garnish)

Instructions:

1. Steam the cauliflower florets for 5-7 minutes or until tender. Use a food processor to pulse the cauliflower into a rice-like texture, resembling pasta.
2. To make the pesto, blend fresh basil, pine nuts, olive oil, garlic, salt, and pepper in a food processor until smooth and creamy.
3. In a large skillet, heat the pesto over medium heat, then add the cauliflower “pasta” and toss to coat evenly.
4. Gently fold in the halved cherry tomatoes and cook for another 1-2 minutes, just enough to soften them slightly.
5. Serve the dish garnished with grated Parmesan cheese if desired.

The Cauliflower Pasta with Pesto and Cherry Tomatoes recipe is an excellent low-carb, keto-friendly breakfast pasta that is full of flavor and texture. The cauliflower “pasta” provides a healthy alternative to traditional pasta, while the pesto adds richness, and the tomatoes offer a burst of freshness. This dish is a great way to enjoy a flavorful and satisfying breakfast that aligns with your keto lifestyle.

Spaghetti Squash Carbonara

squash makes a fantastic low-carb replacement for traditional pasta in this keto-friendly carbonara dish. The creamy sauce, made with eggs, Parmesan, and bacon, coats the squash strands beautifully, giving you all the delicious comfort of a classic carbonara, but without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 slices of bacon
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 35-40 minutes until the flesh is tender and easily separates into strands.
2. While the squash roasts, cook the bacon in a skillet over medium heat until crispy. Remove from the pan, crumble, and set aside.
3. In a mixing bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth. Season with salt and pepper.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. In a large skillet over low heat, combine the roasted spaghetti squash with the egg mixture and bacon. Toss everything together, allowing the heat to gently cook the eggs into a creamy sauce. Be careful not to scramble the eggs.
6. Serve immediately, garnished with fresh parsley.

The Spaghetti Squash Carbonara offers a keto-friendly, low-carb alternative to the traditional Italian carbonara. The spaghetti squash mimics the texture of pasta while keeping the dish light, and the creamy egg and bacon sauce delivers a rich and indulgent flavor. This breakfast pasta is satisfying and perfect for anyone following a low-carb or keto lifestyle, offering all the deliciousness of carbonara without the guilt.

Shirataki Noodles with Creamy Spinach and Ricotta

Shirataki noodles are a perfect substitute for traditional pasta, as they are low in carbs and calories. When paired with a creamy spinach and ricotta sauce, this dish becomes a satisfying, guilt-free breakfast that is rich in flavor and nutrients. This recipe is quick and easy to make, providing a filling and flavorful keto-friendly start to your day.

Ingredients:

• 1 package Shirataki noodles
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Rinse the Shirataki noodles thoroughly and pat dry with paper towels. Heat a skillet over medium heat and sauté the noodles for 2-3 minutes to remove excess moisture.
2. In another skillet, heat olive oil over medium heat and sauté the garlic until fragrant. Add the spinach and cook until wilted.
3. Reduce the heat and stir in the ricotta cheese and heavy cream, cooking for another 2-3 minutes to create a creamy sauce. Season with salt and pepper.
4. Add the Shirataki noodles to the creamy spinach mixture and toss to coat. Cook for another minute to allow the flavors to combine.
5. Serve with grated Parmesan cheese for extra richness and flavor.

This Shirataki Noodles with Creamy Spinach and Ricotta recipe offers a delicious keto-friendly alternative to traditional pasta dishes. The combination of creamy ricotta and sautéed spinach creates a flavorful and nutritious sauce, while the Shirataki noodles provide a satisfying, low-carb base. This dish is perfect for a quick and hearty breakfast that aligns with your keto goals.

eggplant Pasta with Tomato Basil Sauce

Eggplant is an excellent low-carb, keto-friendly alternative to pasta. In this dish, eggplant is sliced into thin strips and cooked until tender, then topped with a classic homemade tomato basil sauce. This recipe brings the fresh, vibrant flavors of Italy to your breakfast table without the carbs, offering a light yet filling meal.

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the sliced eggplant strips on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until tender.
2. In a saucepan, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the crushed tomatoes and cook for 10 minutes, allowing the sauce to thicken. Season with salt and pepper.
3. Stir in the chopped basil and cook for another minute.
4. Once the eggplant is roasted, serve it topped with the tomato basil sauce. Garnish with Parmesan cheese, if desired.

Eggplant Pasta with Tomato Basil Sauce is a refreshing and low-carb alternative to traditional pasta dishes. The eggplant mimics the texture of pasta while staying light and healthy, and the homemade tomato basil sauce adds a fresh, tangy flavor. This dish is a great option for anyone on a keto or low-carb diet, offering the satisfaction of a pasta dish without the carbohydrates.

Broccoli and Cheddar Stuffed Chicken “Pasta”

This creative keto-friendly breakfast takes inspiration from pasta, but uses chicken as the base! The chicken is stuffed with a mixture of broccoli and cheddar, creating a low-carb, protein-packed meal that still satisfies the pasta craving. This dish combines savory flavors and is perfect for those looking for a hearty, nutritious start to their day.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. Preheat the oven to 375°F (190°C). Use a sharp knife to create a pocket in each chicken breast by cutting horizontally through the middle without slicing all the way through.
2. In a bowl, mix the steamed broccoli and shredded cheddar cheese. Stuff the chicken breasts with the mixture and secure with toothpicks if necessary.
3. Heat olive oil in a skillet over medium heat. Brown the chicken breasts for 2-3 minutes on each side until golden.
4. Transfer the chicken to the oven and bake for 20-25 minutes until the chicken is fully cooked.
5. If desired, drizzle with heavy cream before serving for added richness.

The Broccoli and Cheddar Stuffed Chicken “Pasta” is a creative and satisfying low-carb option that combines the richness of chicken with the creamy goodness of broccoli and cheddar. This dish offers a protein-packed alternative to pasta and is perfect for those looking to enjoy a filling, keto-friendly breakfast. It’s a unique way to get the comfort of pasta while staying within your carb limits.

Cabbage Noodles with Garlic Butter and Parmesan

Cabbage is an excellent low-carb alternative to pasta, and when sautéed in garlic butter and topped with Parmesan, it transforms into a savory, keto-friendly breakfast. This simple yet flavorful dish is quick to prepare, making it an ideal option for those seeking a low-carb meal packed with flavor and nutrients.

Ingredients:

• 1/2 head of cabbage, thinly sliced into strips
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced cabbage to the skillet and cook, stirring occasionally, for about 5-7 minutes until the cabbage becomes tender and slightly caramelized.
3. Season with salt and pepper, then toss in the grated Parmesan cheese, stirring until the cabbage is evenly coated.
4. This Cabbage Noodles with Garlic Butter and Parmesan recipe is an easy and delicious low-carb breakfast pasta alternative. The cabbage provides a hearty, pasta-like texture, while the garlic butter and Parmesan create a rich and savory flavor. This dish is perfect for those following a keto diet, offering a comforting, filling meal without the carbs of traditional pasta.

Chicken Zoodle Alfredo

Chicken Zoodle Alfredo is a creamy, satisfying keto breakfast that combines zucchini noodles (zoodles) with a rich Alfredo sauce made with heavy cream, butter, and Parmesan cheese. Paired with tender grilled chicken, this dish provides a delicious low-carb option that’s both comforting and filling.

Ingredients:

• 2 medium zucchinis, spiralized into noodles (zoodles)
• 2 boneless, skinless chicken breasts
• 1/4 cup butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes on each side until fully cooked. Slice the chicken into strips.
2. While the chicken cooks, spiralize the zucchinis into noodles and set aside.
3. In a skillet, melt the butter over medium heat. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and cook for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Add the zucchini noodles to the Alfredo sauce and toss to coat. Cook for another 1-2 minutes until the noodles are tender.
5. Serve the creamy zoodles with the grilled chicken slices on top and garnish with fresh parsley.

hicken Zoodle Alfredo is a rich and creamy keto breakfast that combines the lightness of zucchini noodles with the indulgence of a classic Alfredo sauce. The addition of grilled chicken provides protein, making it a well-rounded and satisfying meal. This dish is perfect for those following a low-carb or keto diet, offering the comfort of Alfredo without the carbs.

Pesto Cucumber Pasta with Sun-Dried Tomatoes

This refreshing and flavorful keto-friendly pasta substitutes cucumber for traditional pasta. The cucumber noodles are tossed in a fragrant basil pesto sauce and paired with sun-dried tomatoes for a burst of tangy flavor. This dish is light, healthy, and a perfect option for a refreshing breakfast with a Mediterranean twist.

Ingredients:

• 2 medium cucumbers, spiralized into noodles
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Spiralize the cucumbers into noodles and place them in a large bowl.
2. In a separate bowl, toss the cucumber noodles with the basil pesto, making sure the noodles are well coated.
3. Add the chopped sun-dried tomatoes and pine nuts (if using), and gently mix them into the pasta.
4. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

Pesto Cucumber Pasta with Sun-Dried Tomatoes is a light and refreshing alternative to traditional pasta dishes. The cucumber noodles offer a crisp, low-carb base, while the pesto sauce adds a rich, herby flavor. The sun-dried tomatoes bring a tangy depth to the dish, making it a flavorful and satisfying breakfast. This recipe is perfect for a quick, nutritious, and keto-friendly meal that’s easy to prepare.

Spaghetti Squash with Bolognese Sauce

This Spaghetti Squash with Bolognese Sauce is a hearty and satisfying breakfast option that combines the tender strands of spaghetti squash with a rich, meaty Bolognese sauce. The sauce, made from ground beef, tomatoes, and herbs, is the perfect complement to the mild, slightly sweet squash. It’s a filling and flavorful meal that aligns perfectly with a low-carb and keto lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 can (14 oz) crushed tomatoes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut-side down, and roast for 35-40 minutes until the squash is tender and the strands separate easily.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
3. Add the ground beef to the skillet and cook until browned. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for 15-20 minutes to allow the flavors to meld together.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Spaghetti Squash with Bolognese Sauce is a hearty and flavorful breakfast pasta that offers all the deliciousness of a traditional Bolognese without the carbs. The tender squash acts as a great pasta substitute, and the rich, meaty sauce makes this dish satisfying and comforting. This keto-friendly recipe is a perfect way to enjoy a classic Italian meal while staying within your carb limits.

Almond Flour Pasta with Creamy Mushroom Sauce

This Almond Flour Pasta with Creamy Mushroom Sauce is an indulgent low-carb option for breakfast. The almond flour pasta is rich and flavorful, while the creamy mushroom sauce made with heavy cream and garlic adds a luxurious touch. This dish is both filling and packed with flavor, making it an excellent choice for anyone following a keto diet.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 cup mushrooms, sliced
• 1/4 cup heavy cream
• 1 tbsp butter
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. To make the pasta, combine the almond flour, eggs, olive oil, and salt in a bowl. Mix until a dough forms, then roll it out between two sheets of parchment paper until it’s about 1/8-inch thick. Cut the dough into strips to form pasta.
2. Boil a large pot of water and cook the pasta for 2-3 minutes until it floats to the top. Drain and set aside.
3. In a skillet, melt the butter over medium heat and sauté the garlic until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until soft and browned.
4. Pour in the heavy cream and bring the sauce to a simmer. Let it cook for another 3-4 minutes until the sauce thickens slightly.
5. Toss the cooked pasta in the creamy mushroom sauce and cook for another minute. Serve with grated Parmesan cheese if desired.

Almond Flour Pasta with Creamy Mushroom Sauce is a rich and satisfying breakfast that perfectly fits a keto diet. The almond flour pasta has a delightful texture, and the creamy mushroom sauce adds an indulgent touch. This dish is a great way to enjoy the comfort of pasta with a keto twist, making it a perfect breakfast or brunch option.

Butternut Squash “Mac and Cheese”

Butternut Squash “Mac and Cheese” is a creative low-carb and keto-friendly take on the classic mac and cheese. The butternut squash provides a naturally sweet, hearty base, and the creamy, cheesy sauce made with sharp cheddar and heavy cream adds the richness you’d expect from this comfort food. This dish is a great way to enjoy a healthier, low-carb version of mac and cheese for breakfast.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the butternut squash cubes in a pot of water for 10-12 minutes, or until tender. Drain and set aside.
2. In a skillet, melt the butter over medium heat. Add the cooked squash, garlic powder, salt, and pepper. Mash the squash with a fork or potato masher until smooth.
3. Stir in the heavy cream and grated cheddar cheese, and cook until the cheese melts into the sauce, creating a creamy texture.
4. Toss the mashed butternut squash with the cheese sauce until well coated.
5. Serve the dish garnished with fresh parsley for added color.

Butternut Squash “Mac and Cheese” offers a delicious and keto-friendly version of a comfort food classic. The sweet and creamy squash pairs perfectly with the rich cheese sauce, providing a satisfying and indulgent breakfast. This dish is a great alternative for those following a low-carb or keto diet, offering a familiar and comforting meal without the carbs.

Cabbage and Sausage Pasta

This Cabbage and Sausage Pasta combines the heartiness of cabbage with the savory flavor of Italian sausage. This dish substitutes pasta with cabbage, making it a low-carb, keto-friendly breakfast that is both satisfying and full of flavor. It’s a comforting dish with a perfect balance of protein, fiber, and rich, savory ingredients.

Ingredients:

• 1/2 head of cabbage, shredded
• 2 Italian sausage links, removed from casings
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup chicken broth (or water)
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
2. Add the garlic to the pan and sauté for 1 minute until fragrant.
3. Add the shredded cabbage and red pepper flakes (if using), stir well, and cook for 5-7 minutes until the cabbage wilts and softens.
4. Pour in the chicken broth and cook for another 3-4 minutes, allowing the cabbage to absorb some of the flavors and the liquid to reduce.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Cabbage and Sausage Pasta is a hearty, keto-friendly breakfast that offers a comforting, savory alternative to traditional pasta dishes. The cabbage provides a satisfying, low-carb base, while the sausage adds rich, flavorful protein. This dish is a great way to start your day with a filling and flavorful meal while keeping things light and low in carbs.

Zucchini and Shrimp Scampi

noodles (zoodles) make a fantastic low-carb alternative to pasta in this shrimp scampi dish. Tossed in a buttery garlic sauce with fresh shrimp and a touch of lemon, this dish is light yet flavorful. It’s a perfect option for a keto-friendly breakfast with the bright, savory flavors of a classic Italian scampi.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 garlic cloves, minced
• 1/4 cup white wine (optional)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and sauté the minced garlic until fragrant, about 1 minute.
3. If using, pour in the white wine and let it reduce for 1-2 minutes. Then, add the zucchini noodles and toss to coat in the garlic butter sauce. Cook for 2-3 minutes until the zucchini is just tender.
4. Add the shrimp back into the skillet along with lemon juice. Toss everything together and season with salt and pepper to taste.
5. Serve with fresh parsley and grated Parmesan cheese if desired.

Zucchini and Shrimp Scampi is a light, flavorful, and keto-friendly breakfast pasta that captures the essence of traditional shrimp scampi. The zucchini noodles offer a low-carb base, while the buttery garlic sauce with shrimp and lemon provides richness and brightness. This dish is perfect for anyone on a keto diet, offering all the flavors of a classic Italian scampi without the carbs.

Eggplant Parmesan Bake

Eggplant Parmesan is a classic Italian dish, and this low-carb version uses baked eggplant slices in place of pasta. The eggplant is topped with marinara sauce and melted cheese, creating a comforting, keto-friendly breakfast option. This dish is simple to prepare and packed with flavor, making it a great alternative for those seeking a low-carb twist on a traditional favorite.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup marinara sauce (sugar-free, if preferred)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and brush each slice with olive oil. Season with salt and pepper.
2. Bake the eggplant for 20-25 minutes, flipping halfway through, until the slices are tender and golden brown.
3. In a shallow bowl, combine the almond flour, Parmesan cheese, and a pinch of salt and pepper. Dip each eggplant slice into the beaten egg, then coat with the almond flour mixture.
4. Once the eggplant slices are baked, layer them in a baking dish, topping each layer with marinara sauce and shredded mozzarella cheese. Repeat until all eggplant slices are used.
5. Bake the assembled dish for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Eggplant Parmesan Bake is a perfect keto-friendly breakfast option that delivers the comforting flavors of the classic dish without the carbs. The eggplant serves as an excellent substitute for pasta, while the mozzarella, Parmesan, and marinara sauce create the familiar richness and taste. This dish is easy to prepare, making it a great choice for anyone looking to enjoy a classic Italian meal while sticking to their keto goals.

Note: More recipes are coming soon