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Skillet Tomato Cheese Pasta—Keto, and absolutely delicious! I was thinking, isn’t it time to make a healthy, low-carb Italian dinner? We all crave pasta sometimes, right? And what could be better than a creamy, tomato-cheese fettuccine dish? The best part is, you don’t have to worry about extra carbs. Yes, that’s right—this creamy pasta recipe is low-carb!
A Low-Carb, Keto-Friendly Recipe: Skillet Tomato Cheese Pasta
This gluten-free, keto-friendly dinner has quickly become one of our most popular and healthiest recipes this month. Just imagine a low-carb pasta, generously smothered in a rich, flavorful Italian tomato cheese sauce. Perfect for satisfying that pasta craving without the guilt!
The Keto Creamy Sauce
Flavor: The sauce is infused with classic Italian herbs like oregano, basil, and bay leaves for that authentic taste.
Texture Boost: Grated zucchini adds a nutritious texture, making the sauce hearty without the need for extra meats.
Creamy Perfection: To make the sauce thick and creamy, light cream cheese is added—it’s so good you’ll want to eat it by the spoonful!
How to Make It
Sauté the Aromatics: In a large skillet (or pot if you don’t have one), sauté onions and garlic until fragrant.
Add the Herbs & Sauce: Stir in oregano, basil, and bay leaves, followed by tomato sauce, broth, and grated zucchini.
Simmer & Thicken: Let the mixture cook for about 20 minutes.
Creamy Finish: Stir in light cream cheese to thicken the sauce, creating a rich, velvety texture.
The Keto Pasta
Combine: Once your sauce is thick and creamy, stir in the low-carb pasta.
Quick & Satisfying: This gluten-free, keto-friendly pasta dish comes together quickly and is incredibly satisfying. The generous amount of creamy, cheesy sauce makes it SO GOOD!
A Low-Carb Pasta Game Changer
When I discovered this low-carb, gluten-free tofu shirataki pasta with only 1 net carb per serving, I couldn’t believe it! The best part? It’s incredibly tasty, making it the perfect addition to any keto recipe.
Perfect for Keto and Low-Carb Diets
Are you following a low-carb or keto diet? Then, you’ll love our collection of keto recipes. We’ve got everything covered—from breakfast to main dishes, snacks, and even desserts. Explore our list for new, exciting meal ideas that fit your lifestyle.
Low-Carb, Delicious & Satisfying
This keto tomato cheese pasta has only 6 grams of net carbs per serving (depending on the tomato sauce and noodles you choose). It’s the perfect way to enjoy a creamy, comforting pasta dish without the carb overload.
Share Your Thoughts!
If you try this recipe, I’d love to hear what you think! Please drop a comment below and let me know how it turned out. I always appreciate your feedback!
In a 12-inch skillet heat olive oil over medium-low heat. Add onions and garlic and cook until softened. About 5 minutes
2.
Stir in oregano, basil, bay leaves, and red pepper flakes. Add tomato sauce, vegetable broth, zucchini and salt. Stir to combine and cook covered over medium-low heat for 20 minutes
3.
Remove bay leaves from the sauce and stir in cream cheese and some fresh basil. Cook until the cheese has melted. About 3 minutes. Add the fettuccine and cook over medium heat until the pasta is heated through and the sauce starts to bubble. About 3 more minutes.
4.
Serve with fresh basil
Nutrition Info
Nutritional Value Per Serving | Calories: 160-180 (depending on broth and pasta choice) | Total Fat: 14g | Carbohydrates: 8g | Fiber: 2g | Net Carbs: 6g | Protein: 5g | Sodium: 700-800mg (varies with broth and salt) | Potassium: 350mg | Vitamin A: 10% DV (from zucchini) | Vitamin C: 20% DV (from zucchini and tomato) | Calcium: 6% DV (from cream cheese and zucchini) | Iron: 4% DV | Note: These values are estimates and can vary based on specific brands and preparation methods.
Leave a Comment
Amber
Creamy and tasty! For “pasta” I used Smart Food fettuccine
Kristina
thank you Janet for sharing
Janet
My family loved this low carb noodle dish, thank you. My daughter especially loves your recipes!
Kristina
I am so happy to hear that you enjoyed it, and thank you for sharing your version
Peggy Fleetwood
We really enjoyed this recipe. I used 1tsp pepper flakes and it was nice and spicy. I added a little tomato paste and used gluten free brown rice pasta. Will definitely make again with some cooked chicken mixed in.
Kristina
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