35+ Delicious Sunday Keto Pasta Recipes to Satisfy Your Cravings

If you’re following a keto lifestyle, finding satisfying and delicious meals for Sunday dinner can be a challenge, especially when you’re craving comfort foods like pasta.

Traditional pasta dishes are often loaded with carbs, but with the right ingredients and a little creativity, you can enjoy the pasta dishes you love without breaking your keto diet.

Enter the world of Sunday Keto Pasta Recipes—a collection of 35+ innovative and mouth-watering pasta alternatives that are not only low in carbs but full of flavor.

Whether you’re a fan of zucchini noodles, spaghetti squash, or shirataki noodles, these keto-friendly pasta dishes will delight your taste buds and leave you feeling full and satisfied.

From creamy sauces to flavorful meatballs, there’s a perfect Sunday dinner option for every palate.

Get ready to enjoy guilt-free pasta meals that make your keto journey both easy and delicious.

35+ Delicious Sunday Keto Pasta Recipes to Satisfy Your Cravings

Keto pasta doesn’t have to be a compromise. With these 35+ Sunday Keto Pasta Recipes, you can indulge in your favorite pasta dishes while sticking to your low-carb goals.

From rich pesto chicken zoodles to savory shrimp scampi with spaghetti squash, these recipes are perfect for any occasion, especially for a relaxed Sunday dinner.

Enjoy the flavors of traditional pasta dishes without the carbs, and feel good about your meals with healthy, keto-friendly ingredients.

No matter your preferences, these recipes will prove that eating keto can be both delicious and satisfying!

Zucchini Noodles with Avocado Pesto

This Zucchini Noodles with Avocado Pesto is a creamy, low-carb, and refreshing dish perfect for a keto-friendly Sunday lunch or dinner. The spiralized zucchini acts as a pasta substitute, and the rich avocado pesto brings all the flavors together with healthy fats and a vibrant green color.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Crushed red pepper flakes, optional for heat

Instructions:

1. Prepare the zucchini noodles: Use a spiralizer to turn the zucchinis into noodles. Alternatively, you can use a vegetable peeler to create thin strips. Set them aside.
2. Make the avocado pesto: In a food processor or blender, combine the avocado, basil leaves, olive oil, Parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
3. Cook the zucchini noodles: Heat a pan over medium heat and lightly sauté the zucchini noodles for 2-3 minutes, just until tender but still al dente.
4. Combine: Toss the cooked zucchini noodles with the avocado pesto until fully coated.
5. Serve: Garnish with extra Parmesan cheese and red pepper flakes if desired.

This dish is a fantastic way to enjoy the flavors of pesto while keeping things keto. The avocado adds a creamy texture that makes this zucchini noodle dish feel indulgent, while the freshness of the basil and lemon keeps it light. The zucchini noodles provide a healthy alternative to traditional pasta without the carbs, making it perfect for a Sunday dinner that won’t derail your keto goals.

Creamy Garlic Shrimp Alfredo with Shirataki Noodles

This Creamy Garlic Shrimp Alfredo with Shirataki Noodles is a keto twist on the classic comfort food, making it perfect for a luxurious Sunday meal. The shrimp are sautéed in garlic butter, and the creamy Alfredo sauce is rich yet low in carbs, thanks to the use of Shirataki noodles, which are an excellent keto pasta substitute.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon cream cheese
• 1 package Shirataki noodles, drained and rinsed
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Shirataki noodles: Drain and rinse the Shirataki noodles well. Pat them dry with a paper towel to remove excess moisture.
2. Cook the shrimp: Heat olive oil in a large pan over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. Make the Alfredo sauce: In the same pan, melt the butter and add the minced garlic. Sauté for 1 minute until fragrant. Add the heavy cream, cream cheese, and Parmesan cheese, stirring until the cheese melts and the sauce thickens (about 3-4 minutes).
4. Combine the noodles and shrimp: Add the Shirataki noodles to the pan, stirring to coat them with the creamy Alfredo sauce. Return the shrimp to the pan and toss everything together.
5. Serve: Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto shrimp Alfredo is decadent yet low-carb, providing the richness and creaminess of traditional Alfredo without the guilt. The Shirataki noodles mimic the texture of pasta and soak up the flavorful sauce beautifully. It’s the perfect dish to enjoy on a Sunday when you’re craving comfort food, yet staying true to your keto lifestyle.

Keto Spaghetti Squash Carbonara

Keto Spaghetti Squash Carbonara offers all the smoky, creamy goodness of traditional carbonara with a keto-friendly twist. Spaghetti squash takes the place of pasta, and the creamy sauce made with eggs and Parmesan brings the dish together. Bacon adds a salty crunch, making this a satisfying meal for a Sunday evening.

Ingredients:

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash is tender. Once done, scrape the flesh with a fork to create spaghetti-like strands.
2. Cook the bacon: While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy. Remove from the pan and set aside, reserving some bacon fat.
3. Make the carbonara sauce: In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper.
4. Combine everything: Add the cooked spaghetti squash strands to the skillet with the bacon fat and garlic. Sauté for 2-3 minutes. Remove from heat and immediately pour the egg mixture over the squash, stirring quickly to avoid scrambling the eggs. Add the crispy bacon and mix everything together.
5. Serve: Garnish with fresh parsley and extra Parmesan cheese.

Keto Spaghetti Squash Carbonara is a delicious, comforting meal that perfectly captures the essence of classic carbonara, all while remaining low-carb. The spaghetti squash provides the ideal texture to replace pasta, and the egg-based sauce is rich and velvety, complementing the crisp bacon. It’s a wonderful dish to enjoy for a special Sunday dinner that’s both indulgent and keto-friendly.

Keto Chicken Alfredo with Cabbage Noodles

Keto Chicken Alfredo with Cabbage Noodles offers a healthy, low-carb alternative to the classic chicken Alfredo. Instead of pasta, cabbage is thinly sliced into noodle-like strips, providing a crunchy yet tender base for the creamy Alfredo sauce. This dish is hearty and flavorful, making it a perfect keto-friendly meal for a Sunday evening.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 medium head of cabbage, thinly sliced into noodles
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• 1/4 cup cream cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken for 6-7 minutes per side, until cooked through and golden brown. Remove the chicken from the pan and slice into strips.
2. Prepare the cabbage noodles: In the same pan, add the sliced cabbage and sauté for 3-4 minutes until it softens but still has a slight crunch.
3. Make the Alfredo sauce: In a separate small saucepan, combine the heavy cream, cream cheese, Parmesan cheese, and minced garlic. Heat over medium-low heat until the sauce is smooth and creamy.
4. Combine the chicken, cabbage, and sauce: Pour the Alfredo sauce over the sautéed cabbage noodles. Add the sliced chicken and toss everything together until fully coated.
5. Serve: Garnish with fresh parsley and extra Parmesan cheese if desired.

This Keto Chicken Alfredo with Cabbage Noodles brings the richness and comfort of traditional Alfredo without the carbs. The cabbage noodles provide a unique twist while still allowing the creamy sauce to shine. Perfect for a cozy Sunday meal, this dish is both filling and nourishing, making it a great option for those on a keto diet.

Keto Meatball Zucchini Noodle Soup

Keto Meatball Zucchini Noodle Soup is a hearty and flavorful low-carb alternative to traditional pasta soup. The zucchini noodles replace the carb-heavy pasta, while the homemade meatballs add protein and flavor. The savory broth ties everything together, making this a comforting and nutritious option for a Sunday dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 6 cups chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Make the meatballs: In a bowl, combine the ground meat, Parmesan cheese, egg, garlic, almond flour, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
2. Cook the meatballs: Heat a large pot over medium heat and add the meatballs. Cook for 5-7 minutes until browned on all sides. Remove the meatballs and set aside.
3. Prepare the soup base: In the same pot, add the chicken broth and Italian seasoning. Bring to a simmer.
4. Add the zucchini noodles: Once the broth is simmering, add the zucchini noodles and cook for 2-3 minutes until tender.
5. Combine the meatballs and serve: Add the meatballs back into the soup and cook for an additional 5 minutes until the meatballs are cooked through. Garnish with fresh parsley before serving.

This Keto Meatball Zucchini Noodle Soup is a low-carb, comforting meal that’s perfect for a Sunday evening. The zucchini noodles mimic traditional pasta, while the homemade meatballs provide satisfying flavor and texture. The broth brings everything together for a hearty, filling dish that won’t disrupt your keto lifestyle.

Keto Baked Spaghetti Squash with Pesto and Mozzarella

Keto Baked Spaghetti Squash with Pesto and Mozzarella is a deliciously cheesy, low-carb twist on traditional spaghetti. The spaghetti squash serves as the pasta substitute, offering a light, slightly sweet texture that pairs perfectly with the fresh basil pesto and melted mozzarella cheese. This dish is ideal for a Sunday meal, full of flavor and satisfying without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle olive oil over the cut sides and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily scraped into strands.
2. Make the pesto: While the squash is roasting, make the pesto by blending basil, garlic, olive oil, Parmesan cheese, and a pinch of salt until smooth. Set aside.
3. Assemble the dish: Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands. Toss the squash strands with pesto until well coated.
4. Bake with cheese: Place the pesto-coated spaghetti squash in a baking dish, sprinkle with shredded mozzarella and Parmesan cheese, and bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with extra fresh basil and serve hot.

Keto Baked Spaghetti Squash with Pesto and Mozzarella is a rich and satisfying dish that perfectly captures the essence of comfort food, all while staying low-carb. The spaghetti squash provides the perfect base for the fresh pesto and gooey cheese, making it a great alternative to traditional pasta. This dish is a wonderful way to enjoy a hearty, keto-friendly Sunday meal that will satisfy your cravings without compromising your diet.

Keto Shrimp Scampi with Zucchini Noodles

Keto Shrimp Scampi with Zucchini Noodles is a light yet flavorful dish that replaces traditional pasta with zucchini noodles. The shrimp is sautéed in a rich garlic butter sauce, creating a savory and aromatic flavor that pairs perfectly with the tender zucchini noodles. This dish is both refreshing and satisfying, making it a great keto-friendly choice for a Sunday dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine or chicken broth
• 1/2 lemon, juiced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp and set aside.
2. Prepare the sauce: In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
3. Deglaze the pan: Pour in the white wine or chicken broth, scraping up any browned bits from the pan. Let the liquid simmer for 2-3 minutes until reduced by half.
4. Add the zucchini noodles: Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until they begin to soften but still have a slight bite.
5. Finish the dish: Return the shrimp to the skillet and toss everything together. Add lemon juice, salt, and pepper to taste.
6. Serve: Garnish with fresh parsley and serve hot.

Keto Shrimp Scampi with Zucchini Noodles is a delightful, light, and flavorful dish that’s perfect for a keto Sunday dinner. The garlic butter sauce is rich and savory, and the zucchini noodles provide the ideal low-carb alternative to traditional pasta. This meal is quick to prepare and full of flavor, making it an excellent choice for a satisfying yet healthy meal.

Keto Lasagna with Eggplant Noodles

Keto Lasagna with Eggplant Noodles offers all the classic flavors of lasagna, with a low-carb twist. Instead of traditional pasta, thin slices of eggplant are used as the base, layered with savory ground beef, marinara sauce, and plenty of cheese. This keto-friendly lasagna is hearty, flavorful, and will satisfy your cravings for a comforting Sunday meal.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 lb ground beef
• 1 jar (about 16 oz) sugar-free marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil for roasting eggplant

Instructions:

1. Prepare the eggplant noodles: Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
2. Cook the ground beef: In a large skillet, cook the ground beef over medium heat until browned. Add the marinara sauce and Italian seasoning, stirring to combine. Let the sauce simmer for 5-7 minutes.
3. Assemble the lasagna: In a baking dish, spread a thin layer of the beef sauce at the bottom. Layer with roasted eggplant slices, ricotta cheese, and mozzarella cheese. Repeat the layers, finishing with a layer of beef sauce and mozzarella cheese on top.
4. Bake the lasagna: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
5. Serve: Let the lasagna rest for 5 minutes before slicing and serving.

Keto Lasagna with Eggplant Noodles is a wonderful low-carb version of the traditional lasagna, perfect for anyone on a keto diet. The eggplant slices provide a hearty base that holds up to the rich meat sauce and melted cheese. This dish is filling, satisfying, and the ideal comfort food for a Sunday dinner. You won’t miss the pasta in this keto-friendly version!

Keto Pesto Chicken Pasta with Shirataki Noodles

Keto Pesto Chicken Pasta with Shirataki Noodles is a creamy and herbaceous dish that’s light on carbs but big on flavor. The Shirataki noodles are a perfect keto substitute for traditional pasta, and the homemade pesto brings a burst of fresh basil, garlic, and Parmesan. This dish is quick, delicious, and ideal for a keto-friendly Sunday meal.

Ingredients:

• 2 large chicken breasts, grilled and sliced
• 1 package (8 oz) Shirataki noodles, drained and rinsed
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked (about 6-7 minutes per side). Slice the chicken into thin strips.
2. Prepare the Shirataki noodles: Drain and rinse the Shirataki noodles well. Sauté the noodles in a dry pan for 2-3 minutes to remove excess moisture.
3. Make the pesto sauce: In a small saucepan, combine the pesto and heavy cream. Heat over low heat until warmed through and creamy. Season with salt and pepper to taste.
4. Combine the noodles and chicken: Add the Shirataki noodles and sliced chicken to the saucepan with pesto sauce. Toss until everything is coated in the creamy pesto.
5. Serve: Garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.

Keto Pesto Chicken Pasta with Shirataki Noodles is a rich and flavorful dish that brings together the freshness of pesto with the satisfaction of chicken and noodles. The Shirataki noodles are an excellent low-carb alternative to pasta, and the pesto sauce adds a creamy, herbaceous kick. This dish is a great option for a Sunday meal when you want something light but satisfying and completely keto-friendly.

Keto Spaghetti Bolognese with Zucchini Noodles

Keto Spaghetti Bolognese with Zucchini Noodles combines the rich, savory flavors of a traditional Bolognese sauce with a healthy, low-carb alternative to pasta. Zucchini noodles serve as the perfect base, absorbing the hearty, meaty sauce. This dish is a satisfying keto-friendly version of a classic Italian favorite, making it ideal for a Sunday dinner.

Ingredients:

• 1 lb ground beef or pork
• 3 medium zucchinis, spiralized into noodles
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Cook the Bolognese sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant. Add the ground meat and cook, breaking it apart until browned.
2. Simmer the sauce: Stir in the tomato paste, crushed tomatoes, red wine (if using), oregano, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
3. Prepare the zucchini noodles: While the sauce simmers, spiralize the zucchinis into noodles. In a separate skillet, sauté the zucchini noodles with a small amount of olive oil for 2-3 minutes until tender but still firm.
4. Serve: Plate the zucchini noodles and top with the Bolognese sauce. Garnish with fresh basil and serve immediately.

Keto Spaghetti Bolognese with Zucchini Noodles offers all the comforting flavors of a traditional spaghetti Bolognese without the carbs. The zucchini noodles take on the rich tomato sauce and the savory meat, creating a delicious and hearty dish. This low-carb alternative to classic spaghetti makes for a satisfying, keto-friendly Sunday meal that everyone will enjoy.

Keto Carbonara with Shirataki Noodles

Keto Carbonara with Shirataki Noodles is a creamy, decadent Italian pasta dish that’s made keto-friendly by using Shirataki noodles. The creamy carbonara sauce is made with eggs, Parmesan cheese, and crispy pancetta, resulting in a flavorful and rich dish. This is the perfect Sunday keto meal for those who crave comfort food without the carbs.

Ingredients:

• 1 package (8 oz) Shirataki noodles, drained and rinsed
• 6 oz pancetta or bacon, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pancetta: In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the pan and set aside, leaving the rendered fat in the pan.
2. Prepare the Shirataki noodles: Drain and rinse the Shirataki noodles. Sauté them in the same skillet with the pancetta fat for 2-3 minutes to remove excess moisture and give them some texture.
3. Make the carbonara sauce: In a separate bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth.
4. Combine the noodles and sauce: Pour the carbonara sauce over the warm Shirataki noodles. Toss quickly to coat the noodles and create a creamy sauce. Add the cooked pancetta and toss again.
5. Serve: Garnish with chopped parsley and serve immediately.

Keto Carbonara with Shirataki Noodles is a rich and creamy dish that satisfies your cravings for pasta without the carbs. The crispy pancetta, creamy sauce, and silky Shirataki noodles make this an indulgent and keto-friendly meal. It’s a perfect Sunday dish when you want something creamy, comforting, and low in carbs.

Keto Alfredo Chicken Pasta with Spaghetti Squash

Keto Alfredo Chicken Pasta with Spaghetti Squash is a creamy and rich dish that brings together a savory homemade Alfredo sauce, tender chicken, and spaghetti squash as a low-carb pasta substitute. The naturally sweet flavor of the spaghetti squash pairs perfectly with the creamy Alfredo sauce, making this a hearty and satisfying keto meal perfect for Sunday.

Ingredients:

• 2 medium spaghetti squashes
• 2 large chicken breasts, grilled and sliced
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 375°F (190°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast the squash halves cut-side down on a baking sheet for 35-40 minutes, until tender. Once roasted, use a fork to scrape out the squash strands.
2. Cook the Alfredo sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 4-5 minutes.
3. Assemble the dish: Add the sliced chicken to the Alfredo sauce and toss to coat. Stir in the spaghetti squash strands and toss again until everything is well mixed.
4. Serve: Garnish with fresh parsley and serve hot.

Keto Alfredo Chicken Pasta with Spaghetti Squash is a creamy, comforting dish that swaps traditional pasta for the naturally low-carb spaghetti squash. The rich Alfredo sauce and tender chicken make this dish satisfying and delicious, while the spaghetti squash gives it the perfect texture. It’s a perfect keto-friendly option for a Sunday meal, bringing all the indulgence of Alfredo pasta without the carbs.

Keto Pesto Chicken Zoodle Pasta

Keto Pesto Chicken Zoodle Pasta is a vibrant and fresh dish that combines spiralized zucchini noodles (zoodles) with a rich, homemade pesto sauce and tender grilled chicken. Packed with healthy fats from olive oil and Parmesan, this dish is perfect for a low-carb, keto-friendly Sunday dinner. The pesto brings a burst of flavor, making it a satisfying meal that is both light and full of taste.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper, to taste
• 1 tablespoon olive oil (for grilling the chicken)
• Fresh basil for garnish

Instructions:

1. Make the pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Process until smooth and creamy. Adjust seasoning to taste.
2. Grill the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-6 minutes on each side until golden and fully cooked through. Let the chicken rest before slicing it into strips.
3. Prepare the zoodles: While the chicken cooks, spiralize the zucchinis into noodles. Heat a non-stick skillet over medium heat and sauté the zoodles for 2-3 minutes, just until tender.
4. Combine and serve: Toss the zucchini noodles with the pesto sauce until fully coated. Plate the zoodles and top with sliced grilled chicken. Garnish with fresh basil and serve.

Keto Pesto Chicken Zoodle Pasta is a perfect way to enjoy a flavorful, low-carb “pasta” dish. The pesto sauce adds depth and richness, while the grilled chicken brings protein and heartiness to the meal. The zucchini noodles are the ideal substitute for traditional pasta, making this dish light but satisfying. It’s a vibrant and healthy keto-friendly dish perfect for a Sunday evening meal.

Keto Shrimp Scampi with Spaghetti Squash

Keto Shrimp Scampi with Spaghetti Squash is a keto-friendly version of the classic shrimp scampi dish. This version replaces traditional pasta with roasted spaghetti squash, and it is complemented by succulent shrimp in a garlic-butter sauce. The flavors of garlic, lemon, and Parmesan make this dish a satisfying, yet light meal perfect for a Sunday keto dinner.

Ingredients:

• 2 medium spaghetti squashes
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chicken broth
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 375°F (190°C). Slice the spaghetti squashes in half lengthwise, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Roast the squash cut-side down on a baking sheet for 35-40 minutes, or until the flesh is tender. Once cooked, scrape the strands with a fork to create “noodles.”
2. Cook the shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant. Add the shrimp to the skillet and cook for 3-4 minutes on each side, or until they turn pink and opaque.
3. Make the sauce: Add the chicken broth and lemon juice to the skillet, stirring to combine. Allow the sauce to simmer for another 2-3 minutes, then stir in the Parmesan cheese. Season with salt and pepper to taste.
4. Assemble the dish: Toss the spaghetti squash noodles with the shrimp and sauce. Stir to coat the squash with the buttery, garlicky sauce.
5. Serve: Garnish with fresh parsley and additional Parmesan cheese, and serve immediately.

Keto Shrimp Scampi with Spaghetti Squash offers all the flavors of a classic shrimp scampi but with a low-carb twist. The roasted spaghetti squash provides a perfect base for the rich garlic-butter sauce, and the shrimp adds a light yet satisfying protein. This dish is a fantastic way to enjoy a seafood dinner that’s both indulgent and keto-friendly, ideal for a Sunday evening feast.

Keto Meatball Zucchini Pasta

Keto Meatball Zucchini Pasta is a comforting, low-carb meal that combines flavorful meatballs with spiralized zucchini noodles. The meatballs are made from a blend of ground beef and almond flour, keeping them tender and juicy without the carbs. Topped with marinara sauce and fresh Parmesan, this dish brings all the savory flavors of traditional spaghetti and meatballs into a keto-friendly version.

Ingredients:

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

Instructions:

1. Make the meatballs: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, almond flour, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix well and form into small meatballs (about 1-2 inches in diameter). Place them on a baking sheet lined with parchment paper.
2. Cook the meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are fully cooked through and browned on the outside.
3. Prepare the zucchini noodles: While the meatballs cook, spiralize the zucchinis into noodles. Sauté them in a skillet with a little olive oil for 2-3 minutes until they are tender but still firm.
4. Combine the dish: Heat the marinara sauce in a separate pan. Once the meatballs are cooked, add them to the marinara sauce and let them simmer for 5 minutes.
5. Serve: Plate the zucchini noodles, top with the meatballs and marinara sauce, and garnish with fresh basil and Parmesan cheese.

Keto Meatball Zucchini Pasta is a hearty and comforting meal that satisfies the craving for traditional pasta and meatballs without the carbs. The zucchini noodles provide a great substitute for pasta, while the juicy meatballs and savory marinara sauce bring all the flavors you love. This dish is perfect for a Sunday dinner, offering a filling and delicious keto-friendly option.

Note: More recipes are coming soon!