Skillet Tomato Cheese Pasta – Keto

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I was thinking, it’s time to make a healthy low-carb Italian pasta dinner, don’t you agree? Sometimes you want pasta for dinner, we all do. And what’s better than a creamy tomato cheese fettuccine dish that you don’t feel guilty about eating? This is keto pasta dinner to add to this month’s healthy recipes. Just imagine, a low carb pasta smothered in the most flavourful Italian tomato cheese sauce. The sauce is flavoured with oregano, basil and bay leaves, and for some texture, I added grated zucchini. It is a filling meal, even without the additional protein.

The recipe is super simple to make, all you need is one large skillet if you don’t have one you can also use a large pot. To start, first sauté the onions with garlic, add the herbs and spices, tomato sauce, some broth and zucchini. Cook for 20 minutes. To make the sauce deliciously creamy, I added light cream cheese. Honestly, you can eat the sauce by spoonfuls. It’s that good. Once the sauce is thick and creamy, stir in the low-carb pasta. It comes together quickly for a filling, low-carb meal.

I discovered this low carb gluten-free tofu shirataki pasta that has only 1 net carb per serving, and it is delicious! In this incredibly creamy dish, there is plenty of sauce to coat the pasta with goodness. You will love it! The best part is, this low-carb Italian pasta dish will please those who follow a keto or low-carb diet. 

Are you following a low-carb or keto diet? If you need some ideas, please check out our keto recipes for excitingly delicious new meals and desserts

I always love to hear from you, so if you try this recipe, please let me know in the comments section what you think. Total net carbs per serving approximately 6 grams, depending on the tomato sauce and noodles you use.

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, grated
  • 1 Tbsp. GF dried oregano
  • 1 Tbsp. GF dried basil
  • 2 GF bay leaves
  • Crushed red pepper flakes to taste (optional) I used 1 teaspoon
  • 1/2 cup pure tomato sauce
  • 1 cup GF vegetable broth or broth of choice, even water works
  • 1 1/2 cup (1 medium-small) grated zucchini, with skin on
  • 1 tsp. Himalayan salt
  • 4 servings of low carb pasta (I used tofu shirataki fettucine),drain and rinse well. Another option is 0 carb miracle noodles
  • 1/2 cup (4 oz.) light cream cheese, cubed
  • Handful chopped fresh basil for serving
  • Instructions

  • In a 12-inch skillet heat olive oil over medium-low heat. Add onions and garlic and cook until soft. About 5 minutes
  • 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
  • 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.
  • Serve with fresh basil


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