3 Low-Carb Pasta Recipes That Don't Compromise on Flavor

Dacy Knight

There are few comfort foods that can begin to compete with pasta. Thanks to its tantalizing lineup of noodle shapes that can be topped with thick creamy sauces, deceivingly simple oils, and savory meats or cheeses, it fills our stomachs with goodness and our hearts with warmth. However, for those of us who are looking to curb their carb intake, the feel-good staple is hardly conducive to sticking to a low-carb eating plan. But before completely shunning the delectable dish, it's worth considering some low-carb pasta recipes that align with your health priorities without compromising on flavor. Nixing wheat pasta in favor of your favorite superfoods, you can conjure up a satisfying home-cooked bowl you'll have a hard time believing is so healthy.

Head below for three low-carb pasta recipes that help you cut back on carbs.

Butternut Squash Goat Cheese Pasta

Ingredients:

Medium butternut squash, peeled
Olive oil
Kosher salt and pepper
Angel hair pasta
Fresh chopped oregano
Butter
Fresh oregano leaves
Prosciutto, finely diced
Parmesan cheese
Goat cheese, crumbled or thinly sliced

Directions:

Preheat the oven to 425°F.

Use a spiralizer to spiral the butternut squash into spaghetti-size noodles. Place the butternut squash noodles on a baking sheet, and toss with olive oil, salt, and pepper, and then place in the oven, and roast for five to 10 minutes.

Bring a large pot of salted water to a boil, and boil the pasta until al dente. Before draining, reserve one cup of the pasta cooking water, and then drain completely.

Heat a large skillet over medium heat, add butter, oregano leaves, and prosciutto, and cook until butter is browned and prosciutto is crisp.

Remove from heat, and add the butternut squash noodles, half of the angel hair pasta, and parmesan. Toss and coat. Add the pasta cooking water as desired to thin the sauce. Top with goat cheese.

For the full recipe, head over to Half Baked Harvest.

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