If you’ve been craving pasta, like I do every once in a while (I used to crave it every day!) this recipe will help you out. Instead of pasta, you’re eating shaved yellow (summer) squash, which is then sauteed in a cast iron pan, and tossed with delicious garlic, herbs, and lemon juice. It’s one of my favorite new keto recipes, and the lemon juice is key!
To start, every keto-er should own a cast iron pan, and this keto pasta recipe is just one delicious reason why. This recipe was originally dubbed “Squash Pappardelle” by Tim Ferriss in his 4-Hour Chef book, which is a book I highly recommend for everyone and anyone on a keto or paleo diet.
This pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet. If you have a hard time finding good, flavorful tomatoes, it is better to use canned. We love canned San Marzano tomatoes as well as the options from Muir Glen.
The easiest way to make zucchini noodles is to use a spiralizer. They make long, curly noodles in minutes. This is a great tool to add to your kitchen. We purchased ours on Amazon for less than $30. There are a variety of brands and price points to choose from. Some food processors come with a spiralizer attachment now, too.
Delicious Lemon-Garlic Keto Pasta Using Yellow Squash
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: 4 Servings 1x
Ingredients:
- 1/2 cup, chopped fresh parsley
- 1/3 cup slivered or chopped almonds
- 1/2 of a lemon
- 3 yellow (summer) squash
- 2 tbsp extra virgin olive oil
- 1 tsp, minced garlic cloves
Add to taste:
- salt
- lemon pepper seasoning
Instructions:
- First, Chop the ends off the three summer squash, and use a vegetable peeler to peel long, full strips from the beginning to end of each squash. Keep rotating the squash until you’ve worked your way down to where you can start seeing seeds and then stop – this is usually about three rotations.
- Second, Toss the squash strips in a bowl with a few shakes of lemon pepper seasoning.
- Next, Add olive oil to your cast iron pan and put it on medium-high heat for a few minutes until it shimmers. If you don’t have cast iron, use a regular frying pan. While the cast iron pan is heating, chop garlic, parsley, and almonds on the same cutting board and put them in a bowl.
- Toss the squash into the cast iron skillet for about two minutes until they are al dente.
- Turn off the heat and toss in the garlic, parsley, almond, and salt. Toss in the pan.
- Squeeze the half lemon over the keto pasta dish, careful not to drop in any seedlings. Taste and salt as necessary, and serve hot!
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