25+ Delicious Spring Italian Pasta Recipes You Need to Try

As the days get warmer and nature comes alive with vibrant colors, it’s the perfect time to embrace fresh, seasonal ingredients in the kitchen.

Spring brings an abundance of produce like asparagus, peas, and artichokes, which are perfect for incorporating into delicious, light, and flavorful pasta dishes.

Whether you’re looking for a simple weeknight dinner or an elegant meal for guests, these 25+ spring Italian pasta recipes are guaranteed to brighten your table.

From creamy sauces to zesty tomato-based dishes, there’s a recipe for every craving, all inspired by the rich traditions of Italian cuisine.

Ready to create mouthwatering, spring-inspired meals? Let’s dive into the world of fresh pasta, bursting with the flavors of the season!

25+ Delicious Spring Italian Pasta Recipes You Need to Try

With so many pasta dishes to choose from, you’ll never run out of ideas for making the most of spring’s bounty.

From savory vegetable-forward creations to indulgent, creamy sauces, these 25+ spring Italian pasta recipes offer something for everyone.

So, gather your fresh ingredients, channel your inner Italian chef, and enjoy the season’s best offerings with a plate of pasta that’s both delicious and full of life.

Zucchini Noodles with Pesto and Cherry Tomatoes

This refreshing dish swaps traditional pasta for zucchini noodles, making it a perfect keto option. The vibrant pesto sauce, packed with basil, garlic, and parmesan, pairs beautifully with the sweet burst of cherry tomatoes. It’s a simple yet flavorful spring meal that feels indulgent without the carbs.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup parmesan cheese
• 1/2 cup olive oil
• 1/2 pint cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. To prepare the pesto, blend the basil, pine nuts, garlic, parmesan, olive oil, salt, and pepper in a food processor until smooth. Set aside.
2. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, until just tender but still firm.
3. Add the pesto sauce to the skillet and toss to coat the zucchini noodles.
4. Stir in the halved cherry tomatoes and cook for another minute, just to warm them through.
5. Serve the zucchini pasta immediately, garnished with extra parmesan if desired.

This zucchini pasta dish is a great way to enjoy the classic Italian flavors without the carb load. The pesto adds richness, while the fresh tomatoes provide a juicy contrast. With minimal preparation and cook time, it’s an ideal option for a light, keto-friendly lunch or dinner, especially as the weather warms up.

Cauliflower Gnocchi with Lemon and Asparagus

Cauliflower gnocchi is a keto-friendly alternative to traditional pasta and pairs wonderfully with seasonal spring vegetables like asparagus. The zesty lemon and fresh herbs elevate this dish, giving it a light yet satisfying flavor, perfect for a springtime lunch or dinner.

Ingredients:

• 1 package frozen cauliflower gnocchi (or homemade, if preferred)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Grated parmesan for garnish

Instructions:

1. Cook the cauliflower gnocchi according to package instructions or sauté them in a skillet with a little olive oil until golden and crispy on the outside. Set aside.
2. In the same skillet, add olive oil and sauté the garlic until fragrant.
3. Add the asparagus to the skillet and cook for about 4-5 minutes, until tender-crisp.
4. Add the cooked gnocchi back into the skillet, along with the lemon zest, lemon juice, fresh thyme, salt, and pepper.
5. Toss everything together until evenly combined and heated through.
6. Serve with a generous sprinkle of parmesan cheese and a squeeze of fresh lemon juice.

This dish is a perfect celebration of spring’s fresh flavors, with the bright zest of lemon and the earthy richness of asparagus. The cauliflower gnocchi offers a satisfying alternative to regular pasta, making it an ideal keto-friendly option. It’s light yet filling, making it a great addition to any low-carb lunch menu.

Spaghetti Squash Primavera

This dish uses spaghetti squash as a pasta substitute, a popular low-carb option. Paired with fresh spring vegetables, such as bell peppers, zucchini, and cherry tomatoes, the dish is brightened with a lemon-garlic olive oil sauce. It’s a vibrant and satisfying meal for
Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small bell pepper, diced
• 1 small zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Grated parmesan for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and roast the squash for 30-40 minutes until tender. Use a fork to scrape the flesh into strands.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
3. Add the bell pepper, zucchini, and cherry tomatoes, cooking for about 5-6 minutes until the vegetables are tender.
4. Stir in the spaghetti squash strands and lemon juice. Toss to combine and cook for another 2 minutes.
5. Garnish with fresh parsley and parmesan before serving.

Spaghetti squash makes an excellent stand-in for traditional pasta, and this primavera version celebrates the best of spring’s fresh vegetables. The lemony garlic sauce adds brightness, making this dish both light and flavorful. It’s perfect for those looking for a filling, low-carb meal with a refreshing spring twist.

Keto Carbonara with Shirataki Noodles

Sirataki noodles are an ideal keto substitute for traditional pasta, and they’re combined with a creamy, indulgent carbonara sauce in this recipe. The bacon adds a savory crunch, and the rich sauce makes this dish feel luxurious without the carbs.

Ingredients:

• 1 package Shirataki noodles, drained and rinsed
• 3 strips of bacon, diced
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Shirataki noodles according to package instructions, then set them aside.
2. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In a bowl, whisk together the eggs, heavy cream, and parmesan. Season with salt and pepper.
4. Add the cooked Shirataki noodles to the skillet, then slowly pour the egg mixture over the noodles, stirring constantly to avoid scrambling the eggs.
5. Toss in the crispy bacon and cook for another 2-3 minutes until the sauce thickens.
6. Garnish with fresh parsley and serve.

This keto carbonara is a rich, creamy delight with the perfect balance of flavors. Shirataki noodles provide a light base while the eggs and bacon create a luxurious texture. It’s a quick and satisfying meal that’s perfect for a spring lunch when you want something comforting but low in carbs.

Keto Ricotta and Spinach Stuffed Shells

These keto-friendly stuffed shells are made using large zucchini slices as the “shells,” which are filled with a rich ricotta and spinach mixture. The dish is smothered in marinara sauce and baked to perfection for a comforting, low-carb Italian meal.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, chopped
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1 cup sugar-free marinara sauce
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis into thin strips and blanch them in boiling water for 1-2 minutes to soften.
2. In a bowl, mix the ricotta cheese, cooked spinach, parmesan, garlic powder, salt, and pepper.
3. Lay the zucchini strips flat, spoon the ricotta mixture onto each strip, and roll them up like traditional stuffed shells.
4. Spread a thin layer of marinara sauce at the bottom of a baking dish. Place the zucchini rolls in the dish and top with more marinara sauce.
5. Cover the dish with foil and bake for 20-25 minutes. Garnish with fresh basil before serving.

This dish offers all the indulgence of classic stuffed shells without the carbs. The zucchini strips work beautifully as a pasta replacement, and the ricotta and spinach filling is rich and satisfying. Topped with marinara sauce and baked to perfection, this keto recipe is a comforting option for lunch or dinner.

Keto Caprese Pasta with Cucumber Noodles

Caprese salad-inspired flavors come to life in this fresh, keto-friendly pasta dish. Cucumber noodles serve as a light alternative to traditional pasta, and the combination of fresh mozzarella, tomatoes, basil, and balsamic vinegar makes for a refreshing and satisfying meal.

Ingredients:

• 2 medium cucumbers, spiralized into noodles
• 1 cup fresh mozzarella, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Spiralize the cucumbers into noodles and place them in a large bowl.
2. Add the fresh mozzarella, cherry tomatoes, and basil to the bowl.
3. Drizzle the balsamic vinegar and olive oil over the salad, then toss to combine.
4. Season with salt and pepper and serve immediately.

This Caprese-inspired dish is refreshing, light, and full of flavor. The cucumber noodles add a cool, crisp texture, while the mozzarella, tomatoes, and basil create a classic flavor combination. Perfect for a light keto lunch or dinner, this recipe is ideal for enjoying the fresh flavors of spring.

Keto Lemon Shrimp Zoodles

This dish is a fresh, zesty seafood pasta made with zucchini noodles (zoodles) and succulent shrimp. The bright lemon and garlic
Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until just tender.
4. Return the shrimp to the skillet, then add the lemon juice and zest. Toss to combine and cook for another minute.
5. Garnish with fresh parsley and season with salt and pepper before serving.

This dish is light, zesty, and full of flavor. The shrimp provides a nice protein boost, while the zucchini noodles add a refreshing crunch. The lemon and garlic sauce ties everything together beautifully, making this a perfect low-carb meal for a spring lunch or dinner.

Keto Meatballs with Zucchini Noodles and Marinara Sauce

These keto-friendly meatballs are made with almond flour instead of breadcrumbs, keeping the dish low-carb. Served with zucchini noodles and topped with a sugar-free marinara sauce, this meal is both satisfying and flavorful—an Italian classic with a healthy twist.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, mix the ground meat, almond flour, egg, garlic, oregano, salt, and pepper. Form into meatballs.
2. Place the meatballs on a baking sheet and bake for 20-25 minutes until cooked through.
3. While the meatballs cook, spiralize the zucchinis into noodles and sauté them in a skillet with a little olive oil for 2-3 minutes.
4. Heat the marinara sauce in a saucepan.
5. Serve the meatballs over the zucchini noodles, topped with marinara sauce and fresh basil.

This keto meatball dish is a comforting, satisfying meal with all the Italian flavors you love. The zucchini noodles work wonderfully as a pasta alternative, and the marinara sauce ties everything together. It’s a great choice for a hearty, low-carb lunch or dinner, perfect for enjoying in the spring months.

Keto Pappardelle with Garlic Butter Mushrooms

This dish features a low-carb pappardelle made from zucchini or eggplant, paired with savory garlic butter mushrooms. The rich, creamy garlic butter sauce enhances the umami flavor of the mushrooms, creating a satisfying, comforting meal that fits perfectly into a keto lifestyle.

Ingredients:

• 2 medium zucchinis or 2 small eggplants, cut into wide strips (or use a keto pappardelle alternative)
• 1 lb mushrooms, sliced
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parmesan cheese, grated for garnish

Instructions:

1. Prepare the zucchini or eggplant into wide strips using a mandoline or vegetable peeler to create pappardelle-like noodles.
2. In a large skillet, melt the butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the sliced mushrooms to the skillet and cook for 6-8 minutes until tender and golden brown.
4. Stir in the heavy cream and fresh thyme, and cook for another 2 minutes to create a creamy sauce.
5. Add the zucchini or eggplant noodles to the skillet, toss to coat, and cook for another 2-3 minutes until heated through.
6. Season with salt and pepper, and top with fresh parmesan before serving.

The rich garlic butter sauce and tender mushrooms combine beautifully with the low-carb pappardelle in this dish. It’s a hearty, flavorful meal that feels indulgent without any carbs. This keto pasta recipe is perfect for a spring evening when you’re craving something creamy and comforting yet light.

Keto Shrimp Scampi Zoodles

Shrimp scampi is a classic Italian dish, and this keto version uses zucchini noodles (zoodles) as a substitute for pasta. The shrimp is cooked in a garlic butter sauce with lemon and white wine, creating a flavorful dish that’s both light and filling, perfect for a springtime dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
3. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan.
4. Add the zucchini noodles and cook for 2-3 minutes until tender but still firm.
5. Return the shrimp to the skillet and toss everything together. Add lemon zest, salt, pepper, and fresh parsley.
6. Serve immediately, garnished with extra parsley if desired.

This shrimp scampi with zoodles is a keto-friendly dish that delivers all the rich, buttery flavors of the classic recipe. The lemon and garlic add a refreshing, zesty punch, while the zucchini noodles provide a light, satisfying base. It’s a perfect choice for a low-carb spring dinner.

Keto Fettuccine Alfredo with Cauliflower

This keto fettuccine alfredo swaps traditional pasta for cauliflower florets, offering a low-carb alternative that still delivers the creamy, cheesy goodness of the classic dish. The alfredo sauce is made with heavy cream, garlic, and parmesan, resulting in a rich, satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes.
2. In a skillet, melt the butter over medium heat and sauté the garlic until fragrant.
3. Add the heavy cream and bring to a simmer. Stir in the parmesan cheese and continue cooking until the sauce thickens.
4. Add the steamed cauliflower to the skillet and toss to coat with the creamy sauce.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto fettuccine alfredo with cauliflower offers all the indulgence of the classic dish, with a low-carb twist. The creamy sauce perfectly coats the cauliflower, providing a satisfying and rich meal. This is a great option for a comforting keto dinner, especially in the spring when you want something creamy but light.

Keto Baked Ziti with Eggplant

This keto baked ziti uses sliced eggplant as a pasta substitute, and it’s layered with marinara sauce, ricotta, and mozzarella cheese. It’s baked to perfection, creating a melty, cheesy dish that feels indulgent but is completely low-carb.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup sugar-free marinara sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Salt the eggplant slices and let them sit for 10 minutes to remove excess moisture. Pat them dry.
2. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the eggplant slices over the sauce.
3. Top the eggplant with ricotta, mozzarella, and parmesan cheese. Sprinkle with oregano, salt, and pepper.
4. Repeat the layers until all the ingredients are used.
5. Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.

This keto baked ziti with eggplant delivers all the satisfaction of the classic baked pasta dish without the carbs. The layers f cheesy goodness and savory marinara sauce make this a comforting, hearty meal that’s perfect for a spring dinner. It’s rich, indulgent, and keto-approved.

Keto Ricotta and Pesto Stuffed Bell Peppers

This recipe takes stuffed bell peppers to the next level by filling them with a ricotta and pesto mixture, then baking them with a sprinkle of parmesan. It’s a flavorful and low-carb twist on stuffed peppers that’s both satisfying and fresh, making it a perfect spring
Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup ricotta cheese
• 1/4 cup pesto sauce (homemade or store-bought)
• 1/4 cup grated parmesan cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ricotta cheese, pesto sauce, parmesan cheese, fresh basil, salt, and pepper.
3. Stuff the bell peppers with the ricotta and pesto mixture, pressing down gently to pack the filling.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 25-30 minutes until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to brown the top.
6. Serve immediately, garnished with extra basil if desired.

These keto ricotta and pesto stuffed bell peppers are a flavorful and satisfying dish that’s perfect for spring. The creamy ricotta filling pairs beautifully with the fragrant pesto, and the bell peppers provide a tender, slightly sweet base. This dish is low-carb, filling, and ideal for a light but satisfying lunch or dinner.

Keto Meatball Zoodle Soup

This hearty yet light soup is made with zucchini noodles, savory meatballs, and a flavorful broth, offering a satisfying meal that’s full of flavor without the carbs. It’s a perfect comfort food for spring, light enough to be refreshing yet filling enough to be a complete meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 2 tablespoons parsley, chopped
• 4 cups beef or chicken broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the ground meat, almond flour, egg, parsley, salt, and pepper. Form into small meatballs.
2. In a large pot, heat olive oil over medium heat. Add the garlic and cook until fragrant.
3. Pour in the broth and bring it to a simmer. Add the meatballs to the broth and cook for 10-12 minutes until cooked through.
4. Add the zucchini noodles to the pot and cook for 2-3 minutes until tender.
5. Serve immediately, garnished with fresh parsley.

This keto meatball zoodle soup is a comforting and satisfying meal that feels like a hearty bowl of pasta soup but without the carbs. The zucchini noodles absorb the flavors of the broth, while the meatballs add richness and protein. It’s perfect for a light, low-carb lunch or dinner that still feels comforting and filling.

Keto Pesto Zoodle Bowl

This pesto zoodle bowl is an easy and refreshing low-carb dish featuring zucchini noodles, tossed in a fragrant homemade or store-bought pesto sauce. With the added crunch of toasted pine nuts and fresh parmesan, it’s an incredibly satisfying meal for any keto enthusiast.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (homemade or store-bought)
• 1 tablespoon pine nuts, toasted
• 2 tablespoons fresh parmesan, grated
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until tender but still firm.
2. Add the pesto sauce and toss the noodles to coat evenly.
3. Serve the zoodles in a bowl, garnished with toasted pine nuts, fresh parmesan, and a sprinkle of salt and pepper.This keto pesto zoodle bowl is light and aromatic, with the rich flavors of pesto complementing the fresh zucchini noodles. The toasted pine nuts and parmesan add a delightful crunch and creaminess, making this dish both satisfying and refreshing—perfect for a quick spring lunch.

Keto Lasagna with Eggplant Noodles

This keto lasagna replaces traditional pasta with thin slices of eggplant, creating a hearty and flavorful low-carb version of the classic Italian dish. Layered with ground beef, marinara sauce, and a rich ricotta cheese mixture, it’s baked to perfection for a satisfying meal.

Ingredients:

• 2 large eggplants, sliced into thin strips
• 1 lb ground beef or turkey
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 10 minutes to remove excess moisture. Pat dry with paper towels.
3. In a skillet, brown the ground beef or turkey over medium heat. Add marinara sauce, salt, and pepper, and simmer for 10 minutes.
4. In a bowl, combine the ricotta cheese, mozzarella, parmesan, and fresh basil.
5. In a baking dish, layer the eggplant slices, meat sauce, and cheese mixture. Repeat layers until all ingredients are used.This keto lasagna with eggplant noodles is a comforting, flavorful twist on the classic Italian dish. The eggplant noodles provide a perfect texture, while the savory meat sauce and cheesy layers create a rich and indulgent meal without the carbs. It’s an excellent choice for a satisfying spring dinner.

Keto Baked Zucchini Parmesan

This keto version of the classic eggplant Parmesan swaps eggplant for zucchini, which is lightly breaded in almond flour and Parmesan, then baked until crispy. Topped with marinara sauce and mozzarella cheese, it’s a delicious, low-carb alternative to the traditional recipe.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 1/2 cup almond flour
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine almond flour, parmesan, salt, and pepper.
3. Dip the zucchini slices in the beaten egg, then coat them in the almond flour mixture.
4. Arrange the zucchini slices in a single layer on a baking sheet and bake for 20-25 minutes until golden brown and crispy.
5. In a baking dish, layer the crispy zucchini slices, marinara sauce, and mozzarella cheese. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Keto baked zucchini Parmesan offers all the savory flavors of the traditional dish without the carbs. The crispy, golden zucchini rounds are perfectly complemented by the marinara sauce and gooey mozzarella. This makes for a light yet hearty meal, ideal for a satisfying spring dinner.

Keto Chicken Alfredo with Spaghetti Squash

This creamy keto chicken Alfredo combines tender spaghetti squash noodles with a rich, garlicky Alfredo sauce. The chicken adds a protein boost, while the sauce, made with heavy cream and parmesan, gives the dish a rich and indulgent feel—perfect for a low-carb, comforting meal.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts, cooked and sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and roast it for 30-40 minutes until tender. Use a fork to scrape out the strands.
2. In a skillet, melt butter over medium heat and sauté garlic until fragrant.
3. Add heavy cream to the skillet and bring to a simmer. Stir in the parmesan cheese, salt, and pepper, cooking for 3-5 minutes until the sauce thickens.
4. Add the cooked chicken slices and spaghetti squash to the skillet, tossing everything together to coat in the creamy sauce.
5. Garnish with fresh parsley before serving.

hicken Alfredo with spaghetti squash offers all the indulgence of a creamy pasta dish without the carbs. The spaghetti squash provides a light, satisfying base while the rich Alfredo sauce and tender chicken bring the dish together. It’s a great way to enjoy a comforting Italian meal on a keto diet.

Keto Spinach and Ricotta Stuffed Portobello Mushrooms

These keto-friendly stuffed mushrooms are filled with a mixture of ricotta cheese, spinach, and garlic, then baked with a layer of mozzarella cheese. The portobello mushrooms serve as a hearty, low-carb “pasta” substitute, making this dish a perfect light spring lunch or dinner.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup ricotta cheese
• 1 cup spinach, cooked and chopped
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and brush them with olive oil.
3. In a bowl, mix the ricotta cheese, spinach, garlic, salt, and pepper.
4. Stuff the mushroom caps with the ricotta mixture, then top with shredded mozzarella.
5. Place the mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the cheese is melted and bubbly.

These keto spinach and ricotta stuffed portobello mushrooms are a satisfying and flavorful dish. The portobello mushrooms provide a meaty texture, while the creamy ricotta and spinach filling offers a savory, indulgent taste. It’s a great low-carb option for a light, spring meal.

Keto Ricotta and Zucchini Frittata

This keto frittata is made with eggs, zucchini, and ricotta cheese, creating a light and flavorful dish that’s perfect for a spring breakfast or lunch. The ricotta adds creaminess, while the zucchini provides a refreshing crunch, making it a satisfying low-carb meal.

Ingredients:

• 4 large eggs
• 1/2 cup ricotta cheese
• 1 medium zucchini, grated
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or basil)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the eggs, ricotta, parmesan, salt, and pepper.
3. Heat olive oil in a skillet over medium heat and sauté the grated zucchini for 3-4 minutes until softened.
4. Pour the egg mixture into the skillet with zucchini and cook over medium heat for 5-7 minutes until the edges are set.
5. Transfer the skillet to the oven and bake for 10-15 minutes until the frittata is fully set and golden.
6. Garnish with fresh herbs before serving.

This keto ricotta and zucchini frittata is light, flavorful, and packed with protein. The ricotta gives it a creamy texture, while the zucchini adds freshness and crunch. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s perfect for those following a keto diet.

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Note: More recipes are coming soon