Pasta with Frozen Spinach

About

This simple Keto spaghetti is loaded with flavor, fats and low carb veggies. Our quick and easy Keto pasta is prepared with frozen spinach, aromatic garlic, fiery dried chili flakes, lemon zest, zucchini noodles, and topped with crunchy pine nuts and parmesan shavings. This is a great way to add extra veggies to your dinner and is a good way to use up frozen spinach.

What Kind of Spinach Should I Use?

We have used frozen chopped spinach for our Keto pasta recipe. This spinach needs to be thawed before adding to the pan. If you prefer, you may use fresh spinach or baby spinach. Prepare the fresh spinach by cleaning and discarding any tough stems, then roughly chop. You will need a packed cup of fresh spinach to give you roughly the same quantity in volume as you get from the frozen spinach.

Can I Use a Different Spaghetti?

We have used zucchini noodles for our low carb pasta dish. You can either use store-bought zucchini noodles or make your own by spiralizing whole zucchini or peeling zucchini flesh into ribbons with a vegetable peeler. You may also use any other Keto-friendly spaghetti you prefer, such as miracle noodles or spaghetti squash. Please be sure to adjust your cooking times and macros as needed to account for any different ingredients used in the recipe.

Ingredients

4 cup organic zucchini noodles
2 tablespoon extra virgin olive oil
2 clove garlic
1 teaspoon lemon peel or zest raw
1 tablespoon shaved grana padano parmesan
1 tablespoon, whole pieces pine nuts
½ cup spinach frozen unprepared
½ teaspoon hot chili pepper, dried, without seeds

Instructions

Thinly slice two small cloves of garlic. Heat a tablespoon of the olive oil in a large saucepan over a low heat. Add the garlic and sweat gently until tender and fragrant. Then, add the thawed chopped spinach and stir to combine. Heat the spinach through.
Add the chili flakes and lemon zest to the saucepan. Add the zucchini noodles and stir well to combine. Cook over a medium heat for just a few minutes. The zucchini should be hot through and tender. Do not overcook as the zucchini will release too much liquid and become soft.
Divide the cooked spaghetti between two serving bowls. Drizzle each bowl with a half tablespoon of the remaining olive oil. Scatter over the parmesan shavings and pine nuts. Serve hot, adding extra chili flakes if desired.