Creamy zucchini & parmesan spaghetti (low sodium, low carbs)

Name: Creamy zucchini & parmesan spaghetti (low sodium, low carbs)
Cook time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 100 g Black bean spaghetti; 4 small Courgettes; 1 Onion; 6 cloves Garlic; 150 ml Low fat cream; 125 g low fat Creme fraiche; 60 g grated Parmesan; 1/4 tsp ground Nutmeg; 1 tbsp Salt free lemon pepper seasoning; Drizzle olive oil

8 steps

Cook:30min

Approved by my fussy son! This spaghetti is everything it’s not supposed to be: creamy, tasty, and cheesy. Yet it contains lots of vegetables, and healthy ‘fake’ pasta. To be honest I did add a little bit of Herbamare salt to their plates, and a generous sprinkle of extra Parmesan. For me though, it is low carb, low sodium and my doctor would definitely approve! Note: 100 g black bean spaghetti contains only 33 g carbs.

Updated at: Thu, 17 Aug 2023 12:37:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories446 kcal (22%)

Total Fat25.1 g (36%)

Carbs30.6 g (12%)

Sugars12.3 g (14%)

Protein27.4 g (55%)

Sodium284.6 mg (14%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

100gblack bean spaghetti

150mllow fat cream

125glow fat creme fraiche

60ggrated parmesan

¼ tspground nutmeg

1 Tbspsalt free lemon pepper seasoning

olive oil

Instructions

Step 1

Finely chop the onion and crush the garlic.

Knife

onion1

cloves garlic6

Step 2

Heat a drizzle of olive oil to a non stick frying pan on medium-high. Add the garlic and onion and cook for about 2 minutes.

CooktopHeat

Frying Pan

olive oil

Step 3

Wash and grate the courgettes. I grated them directly into the frying pan. Add the no salt lemon pepper seasoning. Stir and keep cooking until softened.