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Garlic Herb Keto Zucchini Pasta - Light, Flavorful, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini, spiralized into noodles (zoodles)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter (or ghee for lactose-sensitive)
  • 4 cloves garlic, finely minced
  • 1 teaspoon lemon zest
  • 1–2 tablespoons fresh lemon juice, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, thinly sliced (or 1 teaspoon dried basil)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan or pecorino (optional, for serving)
  • To finish: extra olive oil, lemon wedges

Method
 

  1. Spiralize the zucchini: Use a spiralizer or a julienne peeler to create long, pasta-like strands. If your strands are very long, snip once or twice with kitchen scissors for easier eating.
  2. Salt and rest (optional but helpful): Place zoodles in a colander, sprinkle with a light pinch of salt, and let sit for 10 minutes. This draws out excess moisture. Pat dry gently with paper towels. Don’t over-salt—you’ll season again later.
  3. Prep aromatics and herbs: Mince the garlic, zest the lemon, and chop the herbs. Have everything ready; this cooks fast.
  4. Warm the pan: Heat a large skillet over medium heat. Add olive oil and butter. Once the butter melts and foams, add the garlic.
  5. Sauté the garlic: Cook the garlic for 30–60 seconds until fragrant and just turning golden at the edges. Don’t brown it, or it can turn bitter.
  6. Add zoodles: Toss the zucchini into the pan with tongs. Add red pepper flakes if using. Cook for 2–4 minutes, tossing frequently, until the zoodles turn slightly translucent and tender-crisp.
  7. Season and brighten: Add lemon zest, a squeeze of lemon juice, salt, and pepper. Toss to coat. Taste and adjust acidity and salt. If it feels dry, add a splash more olive oil.
  8. Add herbs: Turn off the heat and fold in parsley, basil, and thyme. The residual heat keeps the herbs vibrant and aromatic.
  9. Finish and serve: Plate immediately. Top with Parmesan if you like, and a final drizzle of olive oil or a squeeze of lemon. Serve with extra lemon wedges.