21 Irresistible Low Carb Pasta Meals Packed with Protein for Guilt-Free Comfort Food

Pasta has long been a comfort food staple, but for those of us aiming to cut carbs, it can feel like a guilty indulgence. The good news? You don’t have to give up your favorite dishes to stay on track. Low-carb pasta alternatives have revolutionized the way we enjoy everything from creamy Alfredo to hearty spaghetti Bolognese. With options like spaghetti squash, zucchini noodles, and even seaweed-based tagliatelle, these recipes bring all the flavor and texture of traditional pasta without the carb overload.

Lemon & green bean pasta

This Lemon & Green Bean Pasta is a refreshing option for those seeking healthy low-carb pasta dinners. With its vibrant citrus flavor and nutritious green beans, it’s perfect for warm evenings or quick keto dinners. Here’s how to make this bright, protein-rich pasta:

Ingredients

• 8 ounces Pete’s Pasta protein pasta

• 1 cup green beans, trimmed and cut into 2-inch pieces

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• ¼ cup fresh basil leaves, roughly chopped

• Salt and pepper, to taste

• (Optional) 2 tablespoons grated Parmesan or a dairy-free alternative

Instructions

1. Cook the pasta: Cook the pasta according to the package instructions. Set aside. 

2. Prep the beans: Steam the green beans in a small saucepan with 1 inch of water for 3-4 minutes, or until tender but slightly crisp. Drain and set aside.

3. Combine flavors: Toss the pasta noodles into the skillet. Cook for 2-3 minutes until slightly softened, stirring occasionally. Mix in the green beans, lemon zest, and fresh lemon juice. Season with salt and pepper to your preference.

4. Add final touches: Remove from heat and fold in the fresh basil. Top with grated Parmesan or your favorite dairy-free alternative, if desired.

5. Serve immediately: Plate the pasta warm and enjoy as a light meal or pair it with grilled chicken for a high-protein option.

This dish showcases the beauty of low-carb pasta meals, offering a flavorful experience while meeting your keto or fitness goals. Perfect for meal prep or as a quick midweek dinner, it’s a go-to recipe in any low-carb meal plan.

2. Pesto spinach penne

This vibrant and flavorful recipe transforms a classic dish into a healthy low-carb and keto-friendly pasta dinner. Packed with spinach, nutrient-rich pesto, and tangy tomatoes, it’s ideal for keto dieters or those craving healthy low-carb pasta meals. Here’s how we make it:

Ingredients

• 1 pound Pete’s Pasta penne for a high-protein and low-carb pasta

• 8 ounces cherry tomatoes, halved

• 2 cups fresh baby spinach

• 3 tablespoons prepared pesto (choose basil or spinach-based for keto-friendly options)

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Prepare the Base: Cook the pasta according to the package instructions. Remove and set aside.

2. Sauté the Spinach: In the same skillet, add minced garlic and cook for 30 seconds. Stir in the baby spinach, cooking until wilted, approximately 1-2 minutes.

3. Combine Ingredients: Add the cooked noodles, halved cherry tomatoes, and pesto to the skillet. Toss everything together until evenly coated. Adjust seasoning with salt and black pepper to taste.

4. Serve and Garnish: Transfer the mixture to serving bowls and sprinkle with Parmesan cheese, if desired.

This veggie-based pasta dish delivers a satisfying blend of flavors while keeping things light and keto-friendly. Ideal for quick keto dinners or low-carb Italian recipes, it’s a delightful addition to your weekly meal prep.

3. Chicken & pasta bake

Our low-carb twist on a classic chicken and pasta bake is perfect for those seeking a hearty, satisfying meal without the heavy carb load. This high-protein pasta dish combines tender chicken, a creamy sauce, and a protein pasta alternative for a healthy low-carb dinner.

Ingredients

• 1 pound chicken breast, diced

• 2 cups Pete’s Pasta noodles

• 1 cup bell peppers, diced (use red, green, or yellow)

• 8 ounces cream cheese or dairy-free cream alternative

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup shredded mozzarella cheese (or a dairy-free substitute)

• 1 tablespoon grated Parmesan (optional)

• 1 handful fresh basil, chopped (for garnish)

Instructions

1. Preheat and Prepare

Preheat your oven to 375°F. Lightly grease a baking dish and set it aside.

2. Cook the Chicken

Heat olive oil in a skillet over medium heat. Add diced chicken, garlic, Italian seasoning, salt, and pepper. Cook for 6-8 minutes until the chicken is fully cooked and golden brown. Set aside.

3. Prepare the Sauce

In the same skillet, add cream cheese and ½ cup water (or chicken broth for added flavor). Stir continuously over low-medium heat until the cheese melts into a smooth, creamy sauce.

4. Mix and Assemble

In a large mixing bowl, combine the cooked chicken, bell peppers, cooked pasta noodles, and the creamy sauce. Toss until everything is evenly coated. Transfer the mixture to the prepared baking dish.

5. Top and Bake

Sprinkle shredded mozzarella and Parmesan (if using) over the top. Bake for 15-20 minutes or until the cheese is bubbly and golden.

6. Garnish and Serve

Remove the dish from the oven. Let it cool for 5 minutes, then garnish with fresh basil. Serve warm and enjoy this flavorful, low-carb Italian recipe!

This versatile dish is perfect for low-carb meal prep or a quick keto dinner, offering all the savory satisfaction of traditional pasta bakes with a fraction of the carbs.

4. Red pesto minestrone soup

This flavorful Red Pesto Minestrone Soup is a creative addition to our collection of low-carb Italian recipes. By swapping traditional pasta for low-carb pasta alternatives, this dish maintains the hearty satisfaction of a classic soup without the heavy carbs. Perfect for cozy evenings or quick keto dinners, it combines vibrant flavors with wholesome ingredients.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 celery stalk, diced

• 1 medium carrot, diced

• 1 package of Pete’s Pasta noodles

• 4 cups low-sodium vegetable broth

• 1 cup crushed tomatoes

• 3 tablespoons red pesto (use green or chili pesto if preferred)

• 1 cup fresh spinach, roughly chopped

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• 2 tablespoons grated Parmesan cheese (optional for topping)

Instructions

1. Cook the pasta according to the instructions on the package. Set aside. 

2. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for about 5 minutes or until the vegetables soften.

3. Pour in the vegetable broth and crushed tomatoes. Stir in the Italian seasoning, then bring the mixture to a gentle boil.

4. Reduce the heat to a simmer and add the cooked pasta noodles. Cook for 5 to 7 minutes, allowing the flavors to meld.

5. Stir in the red pesto and fresh spinach. Cook for an additional 3 minutes until the spinach wilts and the soup is heated through.

6. Add salt and pepper to taste. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

This versatile recipe is ideal for anyone seeking healthy low-carb dinners or keto pasta recipes. Its nutrient-packed ingredients, such as spinach and zucchini, complement fitness goals while delivering robust flavors. Serve with crusty low-carb bread for a complete gluten-free pasta meal experience.

5. Lighter spaghetti & meatballs

For a healthier spin on this classic dish, we combine lean protein with low-carb ingredients to create a satisfying, flavorful meal perfect for fitness enthusiasts and those following keto. Lentils add fiber and texture to the meatballs, while protein pasta noodles provide a low-carb substitute for traditional pasta, keeping carbs low and nutrients high.

Ingredients

For the Meatballs:

• 1 cup cooked lentils, mashed

• 1 pound lean ground pork or turkey

• 1 egg, beaten

• 1 teaspoon minced garlic

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup grated Parmesan (optional for extra flavor)

For the Spaghetti:

• 8 oz Pete’s Pasta noodles

• 2 tablespoons olive oil

• 1 teaspoon minced garlic

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 cup low-carb marinara sauce

• Fresh basil, for garnish

Instructions

1. Prep the Meatballs

In a large bowl, combine the mashed lentils, ground pork or turkey, egg, minced garlic, oregano, salt, pepper, and Parmesan (if using). Mix until well combined. Shape into 1-inch meatballs using a tablespoon or your hands.

2. Cook the Meatballs

Heat a nonstick skillet over medium heat and lightly grease with olive oil. Place the meatballs in the skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove from the skillet and set aside.

3. Prepare the Zucchini Noodles

Using the same skillet, add 2 tablespoons of olive oil over medium heat. Toss in the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute). Add the spiralized zucchini noodles and cook for 2-3 minutes, stirring frequently, until just tender but still slightly firm.

4. Combine and Serve

Lower the heat to a gentle simmer. Return the meatballs to the skillet and pour in the marinara sauce, gently stirring to coat. Let them warm through for 2-3 minutes.

5. Plate

Serve the zucchini noodles on a plate or in bowls, topping with the marinara-coated meatballs. Garnish with freshly torn basil for added flavor and aroma.

This lighter, low-carb Italian recipe pairs perfectly with a side salad or roasted vegetables for a complete healthy low-carb dinner.

6. Lemon spaghetti with tuna & broccoli

This vibrant dish is a refreshing addition to our low-carb pasta meals, offering zesty brightness with a protein-packed twist. Perfect for healthy low-carb dinners or a quick keto meal, this recipe combines flaked tuna, tender broccoli, and a citrusy lemon sauce over a bed of veggie-based pasta.

Ingredients

• 8 oz Pete’s Pasta spaghetti

• 1 cup broccoli florets, steamed

• 1 can (5 oz) tuna in oil, drained

• Zest and juice of 1 lemon

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1/4 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped (optional)

Steps

1. Prepare the spaghetti noodles: Cook the pasta noodles according to the package instructions. Remove from heat and set aside.

2. Make the lemon-garlic sauce: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for 1 minute, stirring frequently, until fragrant.

3. Combine the ingredients: Add the steamed broccoli, flaked tuna, lemon zest, and lemon juice to the skillet. Stir gently to coat everything in the sauce.

4. Add the noodles: Add the cooked noodles to the skillet. Toss lightly to combine with the sauce and other ingredients. Season with salt and pepper to taste.

5. Serve and garnish: Divide the lemon spaghetti into bowls. Garnish with fresh parsley for added flavor, if desired.

This dish delivers the perfect balance of light, citrusy flavors and satisfying protein, aligning effortlessly with keto pasta recipes and gluten-free pasta meal preferences. Enjoy it fresh as part of your low-carb Italian recipes repertoire.

7. Summery orzo soup

For this vibrant dish, we replace traditional orzo with cauliflower rice to create a wholesome twist that fits perfectly among healthy low-carb dinners. This light soup pairs well with warmer days or when you crave a quick keto dinner packed with fresh flavors and minimal carbs.

Ingredients

• 2 cups cauliflower rice (prepared or ready-made)

• 1 tablespoon olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 4 cups low-sodium vegetable broth

• 1 cup cherry tomatoes, halved

• 1 zucchini, diced

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground turmeric

• Juice of 1 lemon

• 1/4 cup fresh parsley, chopped

• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they soften and release a fragrant aroma, about 2-3 minutes.

2. Stir in the smoked paprika and turmeric, allowing the spices to bloom for an additional 30 seconds.

3. Pour in the vegetable broth and bring to a gentle boil. Add the halved cherry tomatoes and diced zucchini, cooking for 5-7 minutes until the vegetables are tender.

4. Fold in the cauliflower rice and lower the heat to a simmer. Let everything cook together for another 3-4 minutes, allowing the soup to thicken slightly.

5. Add the lemon juice, stirring well to incorporate. Season the soup with salt and pepper to taste.

6. Remove the pot from heat and garnish with fresh parsley before serving.

This summery orzo soup is a gluten-free soup bursting with brightness and texture, delivering flavors reminiscent of classic Mediterranean dishes. It’s an effortless addition to our low-carb pasta meals repertoire, offering a refreshing option that satisfies cravings without compromising on health goals.

8. Sardine tomato pasta with gremolata

This sardine tomato pasta with gremolata is a low-carb Italian recipe bursting with nutrients and bold flavors. Sardines provide a rich source of protein and omega-3s, while the protein pasta alternative keeps the dish light yet satisfying. With fresh, zesty gremolata adding a punch, this recipe is ideal for healthy low-carb dinners or quick keto meals.

Ingredients

• 8 oz Pete’s pasta long noodles

• 1 can (4 oz) sardines in olive oil, drained

• 1 cup cherry tomatoes, halved

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1/4 tsp red pepper flakes

• 1/4 cup fresh parsley, finely chopped

• Zest of 1 lemon

• 1 tbsp lemon juice

• Salt and pepper, to taste

Instructions

1. Prepare the gremolata: In a small bowl, combine parsley, lemon zest, and lemon juice. Stir well and set aside.

2. Sauté the ingredients: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Toss in the cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until softened.

3. Add sardines: Gently break the sardines into bite-sized pieces with a fork and add them to the skillet. Cook for 1-2 minutes, allowing them to heat through.

4. Cook the zucchini noodles: Add spiralized zucchini to the skillet and toss gently to combine. Cook for 2-3 minutes, just until the noodles are tender but not soggy. Season with salt and pepper to taste.

5. Finish with gremolata: Remove the skillet from heat and sprinkle the gremolata over the pasta. Toss lightly to combine.

6. Serve: Plate the pasta and garnish with additional parsley or red pepper flakes if desired. Serve immediately for a fresh, flavorful low-carb meal.

This recipe fits seamlessly into veggie-based pasta or zucchini noodle meals, offering a high-protein pasta option that’s perfect for keto pasta recipes or low-carb meal prep. It’s a vibrant, gluten-free pasta meal ideal for weeknights or anytime you crave a nutritious and delicious twist on Italian cuisine.

9. Halloumi pasta

Our Halloumi pasta recipe transforms this classic comfort food into a flavorful, high-protein, and low-carb pasta meal. The combination of halloumi, fresh vegetables, and veggie-based pasta creates a satisfying dish that’s both nutritious and delicious. Here's how to prepare it:

Ingredients

• 1 medium zucchini, spiralized into noodles (zucchini noodle meals)

• 6 oz halloumi cheese, cubed

• 1 medium-sized tomato, diced

• 1 small courgette, thinly sliced into rounds

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1/4 cup pitted black olives, halved

• 1/4 cup chopped parsley for garnish

• Salt and pepper to taste

Instructions

1. Prepare the halloumi: Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and cook the halloumi cubes, turning occasionally, until golden brown on all sides. Remove from the skillet and set aside.

2. Cook the vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add garlic and cook for 30 seconds until fragrant. Toss in the sliced courgette and diced tomato, cooking for 3–4 minutes until they soften slightly. Season with a pinch of salt and pepper.

3. Combine the ingredients: Lower the heat and add the zucchini noodles to the skillet. Sauté gently for 2–3 minutes, ensuring they retain their texture. Stir in the cooked halloumi cubes and black olives.

4. Garnish and serve: Remove the skillet from the heat and sprinkle the dish with fresh parsley. Serve immediately for a quick keto dinner that’s light yet satisfying.

This Halloumi pasta is perfect for healthy low-carb dinners. The salty halloumi pairs beautifully with the fresh, colorful vegetables and zucchini noodles for a satisfying, gluten-free pasta meal that doesn’t compromise on flavor.

10. Orecchiette with cavolo nero, anchovies & pangrattato

This recipe reimagines a classic Italian dish by substituting traditional orecchiette with a low-carb pasta alternative, offering a rich and flavorful option for keto pasta recipes and healthy low-carb dinners. The combination of cavolo nero, anchovies, and pangrattato (low-carb breadcrumbs) creates a perfect balance of textures and bold, savory flavors.

Ingredients

• 8 oz shirataki orecchiette or another low-carb pasta alternative

• 1 tbsp olive oil

• 2 oz cavolo nero (Tuscan kale), stems removed and leaves chopped

• 4 anchovy fillets, finely chopped

• 2 garlic cloves, minced

• Zest of 1 lemon

• 1/2 cup almond flour breadcrumbs, toasted

• 1/4 tsp red pepper flakes

• Salt and black pepper to taste

Instructions

1. Prepare the low-carb pasta

Cook the shirataki orecchiette according to the package instructions. Drain and rinse thoroughly under cold water. Dry well with a clean towel, then set aside.

2. Toast the pangrattato

Heat a small skillet over medium heat. Add the almond flour breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Transfer to a bowl and set aside.

3. Cook the cavolo nero

In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovies, cooking for 1-2 minutes until fragrant and the anchovies start to melt into the oil. Stir in the cavolo nero and cook for 3-5 minutes until wilted and tender.

4. Combine orecchiette and sauce

Add the drained shirataki orecchiette to the skillet with the cavolo nero mixture. Toss well to evenly coat the pasta. Sprinkle in the red pepper flakes and lemon zest, stirring to combine.

5. Add pangrattato topping

Plate the pasta and finish each serving with a generous sprinkle of toasted pangrattato. Add salt and black pepper to taste.

This dish is a standout addition to our collection of low-carb Italian recipes, delivering bold flavors and satisfying textures perfect for quick keto dinners or low-carb meal prep.

11. Seafood fideuà paella

This reimagined version of fideuà paella swaps traditional rice-based noodles for low-carb pasta, creating an enticing, gluten-free pasta meal that’s perfect for keto dieters and seafood lovers alike. Packed with high protein from fresh seafood and vibrant Mediterranean flavors, this dish is both satisfying and nutritious. Follow our step-by-step guide to prepare this healthy low-carb dinner.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 red bell pepper, diced

• 1 pinch saffron threads, soaked in 2 tablespoons hot water

• 1 teaspoon smoked paprika

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 8 oz shirataki noodles, rinsed and drained

• 1 cup low-sodium chicken or seafood stock

• 6 large prawns

• 6 mussels, scrubbed and debearded

• 4 oz squid rings

• 4 oz monkfish fillet, cubed

• 1 small tomato, finely chopped

• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the aromatics

Heat the olive oil in a deep skillet or paella pan over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Stir in the diced red bell pepper and continue cooking for 2 minutes.

2. Infuse the flavor base

Add the saffron water, smoked paprika, salt, and black pepper to the pan. Mix well to coat the vegetables. Stir in the chopped tomato and cook for 3-4 minutes until softened and blended.

3. Incorporate the stock and noodles

Pour in the chicken or seafood stock, bring it to a simmer, and then add the rinsed and drained shirataki noodles. Stir gently to combine and evenly distribute the flavors.

4. Cook the seafood

Arrange the seafood—prawns, mussels, squid rings, and monkfish—on top of the noodles. Cover the pan and cook for 8-10 minutes over medium heat, allowing the seafood to steam and the flavors to meld. The prawns should turn pink, and the mussels should open. Discard any unopened mussels.

5. Garnish and serve

Sprinkle fresh parsley over the top of the dish and serve immediately. Enjoy this vibrant keto pasta recipe with its rich flavors and wholesome, low-carb ingredients.

This seafood fideuà paella is a standout option for low-carb meal prep or quick keto dinners. It embodies the essence of veggie-based pasta and gluten-free alternatives while delivering a high-protein, Mediterranean-inspired meal.

12. Poor man's vongole rosso

This low-carb twist on a classic vongole rosso delivers bold flavors without the carbs, perfect for those craving healthy low-carb dinners or quick keto meals. We swap traditional pasta with shirataki noodles, keeping the dish light yet satisfying.

Ingredients

• 1 tablespoon olive oil

• 3 garlic cloves, thinly sliced

• 1/2 teaspoon red pepper flakes

• 1 cup cherry tomatoes, halved

• 1/4 cup dry white wine

• 1 pound littleneck clams, cleaned

• 1 package (8 oz) shirataki noodles, rinsed and drained

• 2 tablespoons fresh parsley, chopped

• Salt and pepper to taste

• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, stirring until fragrant, about 1 minute.

2. Add cherry tomatoes, cooking for 3-4 minutes until they soften and release their juices. Lightly smash the tomatoes with the back of a spoon.

3. Pour in the white wine, simmering for 2-3 minutes to reduce slightly.

4. Add the clams, cover the skillet, and cook for 5-7 minutes until the clams open. Discard any that remain closed.

5. Meanwhile, prepare the shirataki noodles by rinsing thoroughly and drying with a paper towel.

6. Add the shirataki noodles to the skillet and toss them gently in the sauce to heat through, about 2 minutes.

7. Sprinkle with parsley, then season with salt and pepper as needed.

8. Serve immediately with lemon wedges on the side for an extra burst of flavor.

This dish is a standout among low-carb Italian recipes, offering the rich taste of vongole rosso with the added benefits of shirataki noodles. Perfect for keto pasta recipes and gluten-free pasta meals.

13. Wholewheat spaghetti & avocado sauce

Wholewheat spaghetti offers a nutritious twist on traditional pasta, bringing in extra fiber and nutrients while maintaining a satisfying texture. When paired with a creamy avocado-based sauce, this dish becomes a standout option for healthy low-carb dinners. The bright, zesty flavors in this recipe complement the heartiness of wholewheat spaghetti, creating a well-rounded and delicious meal. Here’s how to prepare it step-by-step.

Ingredients

• 8 oz wholewheat spaghetti

• 1 large ripe avocado (pitted and peeled)

• 2 tbsp olive oil

• 1 garlic clove (minced)

• 2 tbsp fresh lemon juice

• 1/4 cup fresh basil leaves (plus extra for garnish)

• 1/4 cup slivered almonds (toasted)

• Salt and black pepper (to taste)

• Optional: Red pepper flakes (for heat)

Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the wholewheat spaghetti and cook according to the package directions, typically 7-9 minutes. Reserve 1/4 cup of pasta water, then drain and set aside.

2. Prepare the sauce: In a blender or food processor, combine the avocado, olive oil, garlic, lemon juice, and basil. Blend until smooth. Add a tablespoon of reserved pasta water at a time to reach desired creaminess. Season with salt and black pepper.

3. Toast the almonds: In a dry skillet over medium heat, toast the slivered almonds until golden brown and fragrant, about 2-3 minutes.

4. Combine spaghetti and sauce: Toss the cooked wholewheat spaghetti with the avocado sauce until evenly coated. If the sauce seems too thick, add small amounts of the reserved pasta water to thin it.

5. Serve and garnish: Divide the pasta between plates. Top with toasted almonds, fresh basil, and a sprinkle of red pepper flakes for added flavor and crunch.

This dish is a perfect choice for those seeking quick keto dinners or healthier alternatives to traditional creamy pasta. The avocado-based sauce offers a dairy-free low-carb meal option while staying rich and satisfying.

14. Spaghetti with garlic mushrooms & prosciutto

This updated take on spaghetti offers a lighter yet satisfying option for keto dieters and fitness enthusiasts seeking quick keto dinners and low-carb Italian recipes. By swapping traditional pasta with zucchini noodles or shirataki noodles, we create a veggie-based pasta dish that's both nutritious and flavorful.

Ingredients

• 4 cups zucchini noodles or shirataki noodles (prepared as per package instructions)

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, minced

• 1 cup mushrooms, thinly sliced

• 3 ounces prosciutto, thinly sliced

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional for heat)

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 1/4 cup shredded Parmesan cheese (optional for keto-friendly topping)

Instructions

1. Prepare the base: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

2. Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned.

3. Add prosciutto: Stir in the sliced prosciutto and cook for 2 minutes. The prosciutto should crisp up slightly, releasing its savory flavor.

4. Season the mixture: Sprinkle oregano, red pepper flakes, and a pinch of salt and black pepper over the mixture. Stir to ensure even coating.

5. Combine with noodles: Add the zucchini noodles or shirataki noodles to the skillet. Toss gently to coat the noodles in the mushroom-prosciutto mixture. Cook for 2-3 minutes for zucchini noodles or 1-2 minutes for shirataki noodles, ensuring they absorb the flavors.

6. Garnish and serve: Remove from heat. Sprinkle parsley and Parmesan cheese over the top before serving.

This dish is a fantastic option for healthy low-carb dinners, with its high-protein addition of prosciutto and nutrient-packed zucchini noodles. Perfect for those looking for easy keto pasta recipes while enjoying a classic Italian-inspired meal.

16. Butternut & bacon fusilli

This comforting dish reimagines a classic fusilli recipe using low-carb pasta alternatives, perfect for keto pasta recipes or healthy low-carb dinners. The combination of roasted butternut squash, crispy bacon, fresh spinach, and rosemary creates a flavorful yet nutritious meal.

Ingredients

• 2 cups low-carb fusilli (e.g., shirataki noodles or almond flour-based pasta)

• 1 small butternut squash, peeled and diced

• 4 strips bacon, chopped

• 2 cups fresh spinach

• 1 tablespoon olive oil

• 1 teaspoon fresh rosemary, finely chopped

• Salt and pepper, to taste

• Optional: Parmesan cheese for garnish (omit for dairy-free low-carb meals)

Instructions

1. Prepare the butternut squash: Preheat the oven to 400°F. Toss the diced squash with olive oil, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

2. Cook the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.

3. Sauté the spinach: Add the fresh spinach to the skillet with the bacon fat. Cook over medium heat until wilted, about 2-3 minutes. Remove from heat and set aside.

4. Prepare the pasta: If using shirataki noodles, rinse thoroughly and follow package instructions. Alternatively, cook almond flour-based pasta according to package directions.

5. Combine ingredients: Add the roasted butternut squash, crispy bacon, and sautéed spinach to the skillet. Toss with the prepared low-carb fusilli until evenly combined and heated through.

6. Serve: Plate the fusilli and garnish with freshly grated Parmesan cheese, if desired. Enjoy this gluten-free pasta meal as a hearty, flavorful dinner or as part of your low-carb meal prep routine.

This dish balances wholesome vegetables with savory bacon for a high-protein pasta dish packed with flavor, perfect for quick keto dinners or low-carb Italian recipes.

17. Feel-good pasta soup

This comforting pasta soup offers the cozy feeling of traditional recipes while remaining light and low-carb—perfect as part of our healthy low-carb dinner options. By replacing conventional pasta with zucchini noodles, cauliflower rice, or shirataki noodles, this dish becomes a wholesome option for keto dieters and anyone seeking guilt-free comfort food.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 medium zucchini, spiralized (or 1 cup shirataki noodles)

• 2 cups low-sodium vegetable broth

• 1 cup diced tomatoes (canned or fresh)

• 1 cup cauliflower rice

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1 cup fresh spinach, chopped

• Salt and pepper to taste

• Grated Parmesan or nutritional yeast for topping (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

2. Add the diced tomatoes, vegetable broth, oregano, basil, smoked paprika, and crushed red pepper flakes. Stir everything together and bring the mixture to a gentle boil.

3. Once boiling, reduce the heat to low and add cauliflower rice. Let it simmer for 5 minutes to enhance flavors.

4. Incorporate the spiralized zucchini or shirataki noodles into the pot. Stir well and cook for 2–3 minutes until just tender.

5. Add the chopped spinach and season with salt and pepper. Stir and allow the spinach to wilt for 1–2 minutes.

6. Serve hot in bowls and garnish with grated Parmesan or nutritional yeast for a dairy-free option.

This veggie-based pasta soup is quick to prepare, making it ideal for busy weeknights or low-carb meal prep. Its vibrant flavors and satisfying ingredients make it the perfect addition to our collection of keto pasta recipes and gluten-free pasta meals.

18. Warm sausage & broccoli pasta salad

This hearty salad combines savory sausage, tender broccoli, and a low-carb pasta alternative, making it ideal for those craving healthy low-carb dinners. It’s a quick keto dinner that pairs perfectly with your meal prep plans.

Ingredients

• 1 medium onion, diced

• 2 chicken sausages, sliced or crumbled

• 2 cups broccoli florets

• 2 cups hearts of palm pasta (or zucchini noodles for a veggie-based pasta option)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/4 teaspoon red pepper flakes (optional)

• Juice of 1/2 lemon

• Salt and pepper, to taste

• 1/4 cup freshly grated parmesan (optional)

Instructions

1. Prepare the Ingredients: Dice the onion and slice the chicken sausage into bite-sized pieces. Cut the broccoli into small florets and set all ingredients aside for easy cooking.

2. Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken sausage and cook for 4-5 minutes, stirring frequently, until browned and cooked through. Remove and set aside.

3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Toss in the diced onion and cook for 2 minutes until softened. Add the minced garlic, broccoli florets, Italian seasoning, and red pepper flakes, stirring well. Sauté for another 4-5 minutes until the broccoli is tender but still crisp.

4. Heat the Pasta: Add the hearts of palm pasta (or zucchini noodles) directly to the skillet. Stir to combine and cook for 2-3 minutes, just until heated through. Be careful not to overcook zucchini noodles to maintain their texture.

5. Combine and Season: Return the cooked sausage to the skillet and mix everything together. Drizzle freshly squeezed lemon juice over the dish and season with salt and pepper to taste. For additional flavor, sprinkle grated parmesan on top if desired.

6. Serve Warm: Transfer to serving plates and enjoy your flavorful and protein-packed warm sausage & broccoli pasta salad.

This high-protein pasta dish makes a standout addition to keto pasta recipes. Packed with fresh ingredients and versatile options like veggie-based pasta, it’s perfect for quick keto dinners or gluten-free pasta meals.

19. Orzo salad

This light, veggie-packed orzo salad swaps traditional pasta for cauliflower rice, making it a standout among low-carb pasta meals. It’s perfect for keto pasta recipes, healthy low-carb dinners, or quick summer meal prep. Here’s how we make it:

Ingredients

• 2 cups cauliflower rice (store-bought or homemade)

• 1 pint cherry tomatoes, halved

• 1 medium cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup Kalamata olives, sliced

• 1/4 cup crumbled feta cheese (optional for dairy-free)

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the cauliflower rice: Heat a non-stick skillet over medium heat. Add the cauliflower rice and sauté for 3-5 minutes, stirring occasionally, until tender. Let it cool completely.

2. Mix the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.

3. Assemble the salad: In a large mixing bowl, combine the cooled cauliflower rice, cherry tomatoes, cucumber, red onion, and Kalamata olives. Pour the dressing over the mixture and toss to coat evenly.

4. Add toppings: Gently fold in feta cheese, if using. Adjust seasoning with additional salt and pepper as needed.

5. Garnish and serve: Sprinkle fresh parsley over the top before serving. This salad can be enjoyed immediately or chilled for a refreshing, make-ahead option.=

This gluten-free pasta meal offers bold Mediterranean flavors while aligning with keto pasta recipes and dairy-free low-carb meal options. Ideal for low-carb meal prep, it’s a versatile dish for any occasion.

20. Mushroom & kale spaghetti

Balance rich, earthy flavors with a creamy touch in this satisfying and nutrient-packed dish. Our Mushroom & Kale Spaghetti not only delights the palate but also checks the box for healthy low-carb dinners.

Ingredients

• 8 oz zucchini noodles or shirataki noodles

• 2 tbsp olive oil

• 1 small yellow onion (finely diced)

• 2 garlic cloves (minced)

• 8 oz cremini mushrooms (sliced)

• 3 cups kale (chopped, stems removed)

• 1 can (15 oz) butter beans (drained and rinsed)

• 1/2 cup low-sodium vegetable broth

• 1/2 cup unsweetened plain cashew milk or heavy cream (for keto-friendly option)

• 1/4 tsp smoked paprika

• Salt and black pepper to taste

• Fresh parsley for garnish (optional)

Instructions

1. Prepare the noodles: If using shirataki noodles, rinse thoroughly under cold water, then boil for 2-3 minutes. Drain and pat dry. For zucchini noodles, spiralize fresh zucchini and set aside.

2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for another minute.

3. Cook mushrooms: Add the sliced mushrooms to the skillet. Sauté for 5-6 minutes until tender and browned. Season with smoked paprika, salt, and black pepper.

4. Wilt kale: Add the chopped kale to the skillet. Cook for 2-3 minutes until wilted, stirring frequently.

5. Blend butter bean sauce: In a blender, combine butter beans, vegetable broth, and cashew milk (or heavy cream). Blend until smooth and creamy. Adjust seasoning if needed.

6. Combine ingredients: Pour the creamy butter bean sauce into the skillet, stirring to coat the vegetables evenly. Let the mixture simmer for 5 minutes to thicken slightly.

7. Add the noodles: Toss the prepared zucchini or shirataki noodles into the skillet, ensuring everything is well combined and warmed through.

8. Serve: Plate the spaghetti, garnish with fresh parsley if desired, and enjoy a nutritious, flavorful, and hearty low-carb pasta meal.

This dish offers a perfect balance of fiber, nutrients, and flavor while staying light, making it ideal for quick keto dinners or healthy low-carb meal prep.

21. Super smoky bacon & tomato spaghetti

This smoky and savory spaghetti is a perfect addition to our collection of low-carb pasta meals. By using veggie-based pasta alternatives like zucchini noodles or shirataki noodles, we create a wholesome dish that’s flavorful and guilt-free. Here’s how to make this quick and satisfying recipe:

Ingredients

• 4 slices of bacon, chopped

• 2 medium zucchinis, spiralized (or 8 oz shirataki noodles, rinsed and drained)

• 1 ½ cups cherry tomatoes, halved

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional)

• Salt and pepper to taste

• 2 tbsp olive oil

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Cook the bacon. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pan.

2. Sauté garlic and tomatoes. Add the olive oil to the skillet along with the minced garlic. Sauté for 30 seconds until fragrant. Add the cherry tomatoes and smoked paprika. Stir and cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.

3. Prepare the noodles. If using zucchini noodles, add them directly to the skillet and toss gently to coat in the smoky tomato sauce. Cook for 2-3 minutes until slightly softened but still firm. If using shirataki noodles, add them to the skillet after rinsing and draining, and cook for 1-2 minutes to heat through.

4. Combine and season. Return the crispy bacon to the skillet and toss everything together. Add chili flakes, salt, and pepper to taste.

5. Serve and garnish. Divide the spaghetti into bowls and sprinkle with fresh parsley. Enjoy this satisfying low-carb Italian recipe for lunch or dinner.

This dish embodies the perfect blend of smoky, savory, and fresh flavors, making it one of our favorite quick keto dinners.

Why We Use Pete's Pasta for Low Carb Pasta Meals

When it comes to creating flavorful, satisfying, and guilt-free pasta dishes, Pete's Pasta has become our go-to choice. Their veggie-based pasta alternatives offer the perfect balance of taste, texture, and nutritional value, making it easier than ever to enjoy classic pasta meals while staying true to our low-carb goals.

With options that pair seamlessly with everything from creamy sauces to hearty proteins, Pete's Pasta allows us to get creative in the kitchen without compromising on health or flavor. Whether we're whipping up a quick weeknight dinner or prepping meals for the week, it consistently delivers on quality and versatility.

For anyone looking to embrace a healthier lifestyle without giving up the joy of pasta, Pete's Pasta is a game-changer. It inspires us to explore new recipes, experiment with bold flavors, and enjoy every bite of our low-carb journey.

Frequently Asked Questions

What are the best low-carb pasta alternatives?

Great low-carb pasta alternatives include zucchini noodles (zoodles), spaghetti squash, shirataki noodles, hearts of palm pasta, and chickpea or lentil-based noodles. These options are perfect for those following keto or low-carb diets while still enjoying pasta dishes.

Can I use zucchini noodles in all pasta recipes?

Yes, zucchini noodles are incredibly versatile and can be used in most pasta recipes. They pair well with sauces like marinara, Alfredo, pesto, and even broth-based soups. However, they cook much faster than traditional pasta, so avoid overcooking to maintain their texture.

Are shirataki noodles healthy?

Yes, shirataki noodles are a healthy, low-carb, and low-calorie pasta alternative made from konjac root. They are high in glucomannan, a type of soluble fiber that can support digestion and create a feeling of fullness.

How do I prepare spaghetti squash as a pasta substitute?

To prepare spaghetti squash, cut it in half, remove the seeds, and roast it in the oven at 400°F for about 40 minutes. Use a fork to scrape the flesh into spaghetti-like strands, and then top with your favorite pasta sauce.

Can I eat pasta on a keto diet?

Traditional pasta is too high in carbs for a keto diet, but low-carb alternatives like zucchini noodles, shirataki noodles, or spaghetti squash make excellent replacements, allowing you to enjoy pasta dishes without breaking your keto goals.

What sauce goes best with low-carb noodles?

Low-carb noodles pair well with sauces like pesto, creamy Alfredo made with heavy cream, marinara without added sugar, or garlic butter. These options are flavorful and align with low-carb diets.

Is spaghetti squash keto-friendly?

Yes, spaghetti squash is keto-friendly as it is naturally low in carbs and high in fiber. It’s a popular substitute for pasta in many keto recipes due to its mild flavor and satisfying texture.

Can I make lasagna with low-carb pasta alternatives?

Absolutely! You can use sliced zucchini, eggplant, or cabbage leaves as low-carb replacements for traditional lasagna sheets. They hold sauces and layers beautifully while keeping the dish low in carbs.

Do chickpea or lentil noodles have fewer carbs than regular pasta?

Yes, chickpea and lentil noodles have fewer carbs than traditional pasta and are also higher in protein and fiber, making them suitable for a low-carb or balanced diet. However, they may still contain more carbs than veggie-based noodles.

Are veggie-based noodles better for meal prepping?

Yes, veggie-based noodles like zucchini or spaghetti squash are great for meal prepping. They can be prepped in advance and stored in the refrigerator. However, avoid overcooking them during prep to ensure they maintain their texture when reheated.