34+ Delicious Italian Broccoli Pasta Recipes to Try Today

If you’re a pasta lover, you know there’s a world of flavors and variations waiting to be explored.

Among the most nutritious and mouthwatering combinations is Italian broccoli pasta

The earthy, crisp flavors of fresh broccoli paired with the comforting goodness of pasta create an irresistible dish that’s as healthy as it is satisfying.

Whether you’re a busy professional looking for a quick weeknight meal or a home cook eager to try something new, you’ll find inspiration in these 34+ Italian broccoli pasta recipes.

From classic combinations to innovative twists, these dishes highlight the versatility of broccoli and show just how well it pairs with your favorite pasta varieties.

Get ready to savor wholesome, vibrant meals with every bite!

34+ Delicious Italian Broccoli Pasta Recipes to Try Today

Broccoli pasta dishes offer the perfect balance of nutrition and flavor, bringing a touch of Italian culinary tradition to your kitchen.

With 34+ recipes to choose from, you’ll never run out of ways to incorporate this delightful veggie into your meals.

From creamy sauces to light olive oil dressings, there’s a broccoli pasta recipe for every occasion.

So, why not dive into the world of Italian pasta with broccoli and discover your next favorite meal? Your taste buds and body will thank you!

Keto Broccoli Pesto Pasta

This Keto Broccoli Pesto Pasta is a unique and delicious twist on the classic pesto pasta. It replaces traditional pasta with zucchini noodles or other low-carb alternatives and combines a vibrant, creamy broccoli pesto sauce. Full of flavor and packed with healthy fats and vegetables, this dish is perfect for a quick keto lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• Salt and pepper to taste
• Fresh basil leaves (optional for garnish)

Recipe:

1. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender. Drain and let cool.
2. In a food processor, add the blanched broccoli, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding salt and pepper to taste.
3. In a large pan, sauté the zucchini noodles over medium heat for 2-3 minutes until tender.
4. Add the broccoli pesto to the zucchini noodles and toss well until evenly coated.
5. Serve hot, garnished with fresh basil if desired.

This Keto Broccoli Pesto Pasta is a perfect keto lunch or dinner option for anyone craving Italian flavors without the carbs. The creamy broccoli pesto brings a unique, hearty texture to the dish while the zucchini noodles make it satisfyingly light. A great way to enjoy a traditional pesto pasta on a keto diet!

Broccoli and Cauliflower Keto “Pasta” Bake

This Broccoli and Cauliflower Keto “Pasta” Bake is a cheesy, hearty casserole that mimics a pasta bake without using any pasta. Instead, we use cauliflower as a pasta substitute, and the addition of broccoli makes it a nutrient-packed dish. The combination of cheese and savory flavors makes this dish incredibly satisfying and perfect for a low-carb keto meal.

Ingredients:

• 2 cups cauliflower florets (steamed)
• 1 cup broccoli florets (steamed)
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Recipe:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower and broccoli until tender, about 5-7 minutes. Drain well.
3. In a pan, heat the olive oil over medium heat, and sauté the garlic powder and onion powder for 1-2 minutes.
4. Add the heavy cream, cream cheese, and half of the mozzarella to the pan. Stir until the sauce is creamy and smooth.
5. In a large mixing bowl, combine the cauliflower, broccoli, and the creamy cheese sauce. Mix well.
6. Transfer the mixture to a baking dish and top with the remaining mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.

This Broccoli and Cauliflower Keto “Pasta” Bake is a perfect comfort food substitute for traditional pasta casseroles. With its rich, cheesy sauce and satisfying textures, it’s an excellent choice for anyone on a low-carb or keto diet looking for a filling, flavorful lunch or dinner. You won’t miss the pasta in this indulgent, veggie-packed dish!

Spaghetti Squash with Broccoli and Garlic Parmesan Sauce

For those craving a traditional pasta dish while staying low-carb, this Spaghetti Squash with Broccoli and Garlic Parmesan Sauce is a great option. The spaghetti squash mimics the texture of pasta and is paired with a garlic-infused Parmesan sauce and crispy broccoli. This recipe is light, flavorful, and packed with nutrients.

Ingredients:

• 1 medium spaghetti squash
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Recipe:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 40 minutes, or until tender.
3. While the squash is roasting, steam the broccoli florets for 5-7 minutes until tender.
4. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the steamed broccoli to the skillet and sauté for another 2-3 minutes, seasoning with salt, pepper, and red pepper flakes.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the broccoli and garlic mixture. Top with grated Parmesan cheese and serve.

This Spaghetti Squash with Broccoli and Garlic Parmesan Sauce is a flavorful and satisfying low-carb alternative to traditional pasta dishes. The combination of tender squash strands, crisp broccoli, and savory garlic Parmesan sauce makes for a delicious and nutrient-packed meal. It’s the perfect keto-friendly lunch for anyone looking for a fresh, veggie-loaded pasta replacement!

Keto Broccoli Alfredo Zoodle Pasta

This Keto Broccoli Alfredo Zoodle Pasta takes the classic creamy Alfredo sauce and combines it with zucchini noodles (zoodles) and roasted broccoli. This dish is rich, satisfying, and full of healthy fats, making it a perfect keto lunch or dinner. The creamy Alfredo sauce complements the crunchy roasted broccoli, creating a well-balanced, delicious meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets, roasted
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil (for roasting broccoli)
• Fresh parsley for garnish (optional)

Recipe:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, and roast for 20 minutes, or until crispy and golden.
2. While the broccoli roasts, heat butter in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and cook for 2-3 minutes, allowing the sauce to thicken.
4. Add the zucchini noodles (zoodles) to the pan and toss in the Alfredo sauce for 2-3 minutes until heated through.
5. Serve the zoodles topped with the roasted broccoli and garnish with fresh parsley.

The Keto Broccoli Alfredo Zoodle Pasta is a creamy and indulgent keto-friendly dish that’s perfect for anyone missing classic Italian pasta. The roasted broccoli adds a delightful crunch that balances the rich Alfredo sauce, while the zucchini noodles provide a low-carb substitute for traditional pasta. This dish is the perfect keto comfort food for any occasion!

Broccoli and Sausage Keto Pasta

Broccoli and Sausage Keto Pasta is a hearty, satisfying dish that combines spicy sausage, fresh broccoli, and a savory garlic cream sauce. Using spaghetti squash as a pasta substitute, this recipe delivers all the flavors of an Italian sausage pasta but without the carbs. Perfect for a keto lunch, this meal is packed with protein, fiber, and healthy fats.

Ingredients:

• 1 medium spaghetti squash
• 1/2 pound Italian sausage, crumbled
• 2 cups broccoli florets, steamed
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Red pepper flakes (optional)

Recipe:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Roast the squash, cut side down, for 40 minutes, or until tender.
2. While the squash roasts, heat olive oil in a pan over medium heat. Crumble the sausage into the pan and cook, breaking it up into small pieces, until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic to the sausage and sauté for 1 minute. Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens.
4. Steam the broccoli until tender, about 5-7 minutes.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the spaghetti squash with the sausage and cream sauce, and top with steamed broccoli and Parmesan cheese.
6. Season with salt, pepper, and red pepper flakes if desired.

This Broccoli and Sausage Keto Pasta combines bold, savory flavors with a satisfying, low-carb pasta substitute. The Italian sausage and creamy sauce add richness, while the broccoli adds a nutritious crunch. This dish is a great way to enjoy a hearty Italian meal on a keto diet while staying within your carb limits. It’s filling, flavorful, and perfect for a keto lunch!

Broccoli, Spinach, and Ricotta Stuffed Chicken

This Broccoli, Spinach, and Ricotta Stuffed Chicken is an incredibly flavorful and keto-friendly recipe. The combination of tender chicken breast, creamy ricotta, spinach, and broccoli creates a delicious stuffing, making this dish feel indulgent while being low in carbs. It’s the perfect choice for a satisfying lunch or dinner that’s full of protein, fiber, and healthy fats.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup spinach, wilted and chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Recipe:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the steamed and chopped broccoli, spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
3. Cut a pocket into the chicken breasts and stuff them with the broccoli and ricotta mixture.
4. Heat olive oil in a skillet over medium heat. Brown the chicken on both sides for about 3 minutes per side.
5. Transfer the chicken to a baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh basil before serving.

The Broccoli, Spinach, and Ricotta Stuffed Chicken is a delightful and satisfying dish that makes the most of fresh vegetables and creamy cheeses. It’s packed with protein, low in carbs, and bursting with flavor. This dish is perfect for anyone following a keto lifestyle who is craving a comforting, indulgent meal that’s also nutritious. It’s simple, delicious, and perfect for meal prepping or a special dinner.

Broccoli and Bacon Keto Carbonara

This Broccoli and Bacon Keto Carbonara is a delicious twist on the classic carbonara pasta. Instead of traditional pasta, we use spaghetti squash, making it a low-carb alternative. The smoky bacon and creamy egg-based sauce coat the zucchini noodles and broccoli in a rich, flavorful combination, perfect for a filling and keto-friendly meal.

Ingredients:

• 1 medium spaghetti squash
• 1 cup broccoli florets, steamed
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Recipe:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and roast the squash, cut side down, for 40 minutes, or until tender.
2. While the squash roasts, heat a skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove and set aside, leaving a little bacon fat in the pan.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the zucchini noodles and steamed broccoli to the pan with the bacon fat, tossing to combine.
5. Remove the pan from heat and slowly pour the egg mixture over the squash and broccoli, stirring constantly to create a creamy sauce.
6. Garnish with crispy bacon and fresh parsley, and serve.

The Broccoli and Bacon Keto Carbonara offers a rich, creamy dish that’s perfect for those following a keto diet. The combination of smoky bacon, the richness of the egg sauce, and the slight crunch of broccoli creates a savory, satisfying meal. Paired with spaghetti squash, this recipe is a deliciously low-carb alternative to traditional carbonara.

Broccoli and Shrimp Keto “Pasta” with Lemon Garlic Butter Sauce

This Broccoli and Shrimp Keto “Pasta” with Lemon Garlic Butter Sauce is a refreshing, light, and flavorful meal. Using spiralized zucchini or other low-carb noodles as a pasta substitute, the dish is enriched with shrimp and a zesty lemon garlic butter sauce. The broccoli adds color and nutrients, making it a well-rounded keto-friendly lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets, steamed
• 1/2 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Recipe:

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté for 3-4 minutes, until cooked through and pink. Remove and set aside.
2. In the same skillet, melt the remaining tablespoon of butter and sauté the minced garlic for 1 minute until fragrant.
3. Add the lemon zest, lemon juice, and Parmesan cheese, stirring to create a creamy sauce. Season with salt and pepper.
4. Add the zucchini noodles and steamed broccoli to the skillet, tossing to coat in the sauce. Cook for 2-3 minutes until the noodles are tender.
5. Return the shrimp to the skillet and toss to combine.
6. Garnish with fresh parsley before serving.

This Broccoli and Shrimp Keto “Pasta” with Lemon Garlic Butter Sauce is light yet flavorful, making it an excellent choice for a keto lunch. The shrimp adds protein, while the lemon garlic butter sauce provides a refreshing, zesty flavor that perfectly complements the zucchini noodles and broccoli. It’s a low-carb, high-flavor meal that’s simple to make and incredibly satisfying.

Broccoli and Ground Turkey Keto “Pasta” Casserole

This Broccoli and Ground Turkey Keto “Pasta” Casserole is a hearty, comforting casserole that combines savory ground turkey, fresh broccoli, and a creamy cheese sauce. The cauliflower rice serves as the “pasta” base, making this dish low in carbs while still providing that satisfying casserole feel. Perfect for a filling keto lunch or dinner, this meal is rich in protein, fiber, and healthy fats.

Ingredients:

• 2 cups cauliflower rice
• 1 pound ground turkey
• 2 cups broccoli florets, steamed
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Recipe:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart into small pieces, about 7-8 minutes.
3. Add the garlic powder, onion powder, salt, and pepper to the turkey. Stir to combine.
4. In a separate pan, sauté the cauliflower rice for 3-4 minutes until softened.
5. In a large mixing bowl, combine the cooked turkey, cauliflower rice, steamed broccoli, heavy cream, mozzarella, and Parmesan cheese. Mix until well combined.
6. Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, or until bubbly and golden on top.
7. Serve warm.

Broccoli and Ground Turkey Keto “Pasta” Casserole is the ultimate comfort food for anyone on a keto diet. The cauliflower rice perfectly mimics traditional pasta, while the creamy sauce, ground turkey, and broccoli provide a deliciously satisfying meal. It’s a great way to enjoy a filling and flavorful low-carb lunch or dinner that feels indulgent but is healthy and nutrient-dense.

Broccoli and Prosciutto Keto Pasta with Garlic Cream Sauce

This Broccoli and Prosciutto Keto Pasta with Garlic Cream Sauce offers a sophisticated take on traditional pasta dishes. By using zucchini noodles (zoodles) and pairing them with crispy prosciutto and a rich garlic cream sauce, this dish is a flavorful, low-carb alternative that is perfect for a gourmet keto lunch or dinner. The combination of savory prosciutto, fresh broccoli, and creamy sauce provides a deliciously satisfying meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets, steamed
• 4 slices prosciutto, chopped
• 1/2 cup heavy cream
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Recipe:

1. In a skillet, cook the chopped prosciutto over medium heat until crispy, about 4-5 minutes. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream to the skillet, bring it to a simmer, and cook for 2-3 minutes until the sauce thickens. Stir in the grated Parmesan cheese and season with salt and pepper.
4. Add the zucchini noodles (zoodles) and steamed broccoli to the skillet, tossing to coat them in the creamy garlic sauce. Cook for 2-3 minutes until the noodles are tender.
5. Serve the dish with crispy prosciutto on top and garnish with fresh basil.

his Broccoli and Prosciutto Keto Pasta with Garlic Cream Sauce is an elegant and indulgent dish that perfectly fits a keto lifestyle. The rich garlic cream sauce complements the crispy prosciutto and tender zucchini noodles, while the broccoli adds a nutritious pop of color and flavor. It’s a simple yet gourmet meal that’s perfect for a quick keto lunch or dinner.

Broccoli and Almond Keto Pasta with Basil Pesto

his Broccoli and Almond Keto Pasta with Basil Pesto is a refreshing, vibrant dish that swaps out traditional pasta for a low-carb almond flour pasta base. The almond pasta pairs wonderfully with fresh, homemade basil pesto and steamed broccoli, creating a well-balanced, keto-friendly meal that’s packed with healthy fats and nutrients. It’s a great choice for a light yet filling lunch or dinner.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 large eggs
• 1 tablespoon olive oil
• 1 cup broccoli florets, steamed
• 1/4 cup basil pesto (homemade or store-bought)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Recipe:

1. In a mixing bowl, combine the almond flour, coconut flour, eggs, olive oil, salt, and pepper. Mix to form a dough, adding a little water if needed to bring it together.
2. Roll the dough into a ball and knead it gently on a floured surface. Roll it out to about 1/8-inch thickness and cut into small pasta shapes (like fettuccine or pappardelle).
3. Bring a pot of salted water to a boil and cook the almond pasta for 2-3 minutes until tender. Drain and set aside.
4. In a large pan, toss the steamed broccoli and cooked almond pasta with the basil pesto, ensuring everything is coated evenly.
5. Top with grated Parmesan cheese and fresh basil before serving.

This Broccoli and Almond Keto Pasta with Basil Pesto is a delicious, keto-friendly alternative to traditional pasta dishes. The almond flour pasta is tender and full of flavor, while the homemade basil pesto and steamed broccoli add fresh, vibrant tastes. This dish is perfect for a low-carb lunch or dinner and is guaranteed to satisfy your pasta cravings while staying within your keto goals.

Broccoli and Ricotta Keto Stuffed Peppers

These Broccoli and Ricotta Keto Stuffed Peppers are a creative, low-carb alternative to traditional stuffed peppers. Instead of using rice or pasta, this recipe combines steamed broccoli, ricotta cheese, and Parmesan to create a rich, creamy filling. The bell peppers are then baked until tender, offering a satisfying, keto-friendly meal that’s perfect for lunch or dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Recipe:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli until tender, then chop it into small pieces.
3. In a mixing bowl, combine the steamed broccoli, ricotta cheese, Parmesan cheese, mozzarella cheese, garlic powder, red pepper flakes, salt, and pepper. Stir until everything is well mixed.
4. Stuff the bell peppers with the broccoli and cheese mixture, packing the filling tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender and the filling is hot and bubbly.
6. Garnish with fresh parsley before serving.

e Broccoli and Ricotta Keto Stuffed Peppers are a flavorful and satisfying meal that’s perfect for anyone following a keto diet. The creamy ricotta cheese filling, combined with the nutrient-packed broccoli, creates a deliciously rich and savory dish. These stuffed peppers are low in carbs but high in flavor and make an excellent option for a healthy, filling lunch or dinner.

Broccoli and Meatball Keto Spaghetti

This Broccoli and Meatball Keto Spaghetti is a hearty, low-carb twist on the classic spaghetti and meatballs. Zucchini noodles (zoodles) are used as the “pasta” substitute, topped with juicy meatballs made from ground beef and a savory tomato sauce. The broccoli adds a nutritious element and balances out the richness of the meatballs. This dish is perfect for a comforting keto lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets, steamed
• 1 pound ground beef
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup sugar-free marinara sauce
• 2 tablespoons olive oil (for frying meatballs)

Recipe:

1. In a bowl, combine the ground beef, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined and form into 1-inch meatballs.
2. Heat olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10 minutes.
3. In a separate pan, sauté the zucchini noodles (zoodles) for 2-3 minutes until tender. Add the steamed broccoli and toss to combine.
4. Warm the marinara sauce in a small pot over low heat.
5. Serve the zoodles and broccoli topped with the meatballs and marinara sauce.

Broccoli and Meatball Keto Spaghetti is a satisfying, low-carb alternative to traditional spaghetti and meatballs. The zucchini noodles provide the perfect “pasta” substitute, while the juicy meatballs and rich marinara sauce create a comforting meal. With the addition of broccoli, this dish is not only delicious but also packed with fiber and nutrients, making it an excellent choice for a keto-friendly lunch or dinner.

Broccoli and Ricotta Keto Casserole

This Broccoli and Ricotta Keto Casserole is a simple, cheesy, and satisfying dish that combines creamy ricotta cheese, steamed broccoli, and a few other low-carb ingredients to create a comforting casserole. It’s a perfect keto lunch or dinner that is full of flavor, with a crunchy topping that adds texture to the creamy filling. You won’t miss the carbs in this flavorful casserole!

Ingredients:

• 2 cups broccoli florets, steamed
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup crushed pork rinds (for topping)

Recipe:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
3. Add the steamed broccoli to the mixture and stir gently to coat the broccoli with the cheese mixture.
4. Pour the broccoli and cheese mixture into the prepared baking dish and smooth it into an even layer.
5. Top with crushed pork rinds for a crunchy topping.
6. Bake for 25-30 minutes, or until golden and bubbly.

This Broccoli and Ricotta Keto Casserole is a creamy, cheesy, and comforting dish that will satisfy your cravings for something warm and indulgent without the carbs. The rich ricotta and mozzarella create a luscious texture, while the broccoli adds a nutritious, low-carb element. The crispy pork rind topping gives the casserole a satisfying crunch, making this dish perfect for a family meal or a simple keto lunch.

Broccoli and Sausage Keto Stuffed Mushrooms

These Broccoli and Sausage Keto Stuffed Mushrooms are a savory, low-carb appetizer or main dish that combines tender mushroom caps, ground sausage, broccoli, and a cheesy filling. These stuffed mushrooms are full of flavor and packed with healthy fats and protein, making them a perfect keto-friendly meal or snack. Easy to prepare and bursting with flavor, these mushrooms are sure to become a favorite.

Ingredients:

• 12 large mushroom caps, stems removed
• 1/2 pound ground sausage
• 1 cup broccoli florets, steamed and chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Recipe:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, drizzle with olive oil, and roast for 10 minutes.
2. While the mushrooms roast, cook the ground sausage in a skillet over medium heat until browned, about 7-8 minutes. Add the minced garlic and sauté for 1 minute.
3. Stir in the steamed and chopped broccoli, ricotta cheese, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
4. Stuff the mushroom caps with the sausage and broccoli mixture, packing it tightly.
5. Return the stuffed mushrooms to the oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

These Broccoli and Sausage Keto Stuffed Mushrooms are a delicious, low-carb dish that’s perfect for any occasion. The savory sausage and creamy cheese filling complement the tender mushrooms, while the broccoli adds a nutritious element. These stuffed mushrooms make a great keto-friendly appetizer or a main dish that will keep you satisfied without the carbs. Simple, flavorful, and easy to make!

Note: More recipes are coming soon