Mediterranean Zucchini Pasta and Peas

About

This quick and easy Keto Mediterranean recipe uses zucchini noodles as a simple low carb pasta alternative. Once cooked, our Keto spaghetti is tossed with crispy pancetta, tangy feta cheese, and a hint of zesty lemon. Perfect enjoyed as part of a Mediterranean Keto diet served for lunch or a light dinner option.

Can I Use a Different Low Carb Pasta?

We have used zucchini for our low carb pasta noodles as they are quick to cook and provide an extra serving of veggies. If you would like an alternative option, Shirataki noodles or spaghetti squash would make good low carb substitutions. You will need to adjust cooking times and techniques as required for your chosen noodles.

Are Peas Keto?

Green peas are not typically considered Keto as they are a higher carb legume. However, depending on your own personal tolerance and carb limits, they may be included sparingly on a low carb diet. If you would prefer to make the recipe without peas, you may simply omit them or substitute them for some sliced olives to garnish your Keto pasta. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

3 ounce diced pancetta by waitrose
2 tablespoon olive oil
1 clove garlic
1 large zucchini
1 teaspoon lemon juice
1 teaspoon lemon peel or zest raw
⅓ cup feta cheese
⅓ cup green peas
⅛ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat a tablespoon of olive oil in a skillet over a medium heat and crush the garlic. Add the diced pancetta and garlic to the skillet. Cook through until the pancetta is crisp and golden, frequently stirring so you don’t burn the garlic. Keep warm and set aside.
While the pancetta is cooking, add the peas to a medium saucepan. Cover with water and bring to a boil. Reduce the peas to a simmer and cook for 3-4 minutes until just tender. Drain away all liquid, reserving roughly a tablespoons worth of water in the saucepan with the peas.
Slice the ends from the zucchini and peel the outer skin and discard. Peel the zucchini into wide ribbons. Add to the saucepan with the peas. Cook the zucchini briefly for just a minute or two until tender. Drain off any excess water. Do not overcook the zucchini, or it will be too soggy.
Crumble the feta into the pan with the peas and pasta and scatter over the pancetta and lemon zest. Season with just a little salt and pepper if desired. Toss gently to combine.
Divide the pea pasta between two serving bowls. Drizzle over the remaining olive oil and lemon juice. Serve hot.