Seasonal Glow Keto Pasta

Last summer, my garden produced more zucchini than I knew what to do with, and I found myself spiralizing everything in sight. That week of experimenting led to this creamy, herb-kissed creation that somehow made me forget I was eating vegetables at all.

I served this at a dinner party last fall, and my keto-skeptetic friend went back for thirds. She actually asked if I was sure about the carb count, which is basically the highest compliment a low-carb dish can receive.

Ingredients

• 2 medium zucchini and 1 medium yellow squash, spiralized: These form the pasta base and I have learned the hard way that patting them dry with paper towels prevents watery sauce
• 1 small carrot, spiralized: Adds natural sweetness and a beautiful orange contrast
• 1 cup cherry tomatoes, halved: They burst in the sauce and create little pockets of bright acidity
• 2 cups baby spinach: Wilts into the sauce and adds nutrients without changing the flavor profile
• 1 cup cooked chicken breast, sliced: Optional but I keep it on hand for quick protein upgrades
• ½ cup heavy cream and 2 tbsp cream cheese: This combination creates the velvety texture that makes people forget they are eating vegetables
• ¼ cup grated Parmesan cheese: Use real Parmesan and grate it yourself for better melting
• 2 tbsp unsalted butter: The foundation for building your sauce
• 2 cloves garlic, minced: Fresh garlic makes a difference here and I press it for maximum flavor release
• 2 tbsp fresh basil and 1 tbsp fresh parsley, chopped: Add these at the very end to preserve their bright color and fresh taste
• Zest of ½ lemon: This tiny detail cuts through the richness and wakes up the whole dish
• ½ tsp sea salt and ¼ tsp black pepper: Season boldly since the vegetables absorb flavor quickly
• Pinch of red pepper flakes: Optional but I love the subtle warmth it adds

Instructions

Spiralize your vegetables:

Run the zucchini, squash, and carrot through your spiralizer, then lay the noodles on paper towels to absorb excess moisture

Build the flavor base:

Melt the butter in a large skillet over medium heat, add the garlic and cook for just 1 minute until fragrant but not browned

Soften the tomatoes:

Add the cherry tomatoes and let them cook for 2 to 3 minutes until they start to collapse and release their juices

Create the creamy sauce:

Pour in the heavy cream and add the cream cheese, stirring constantly until smooth and slightly thickened, about 2 minutes

Season and enrich:

Stir in the Parmesan, lemon zest, salt, pepper, and red pepper flakes until the cheese melts completely

Add the vegetables:

Toss in the spiralized vegetables and spinach, folding gently to coat everything in sauce

Finish with protein:

If using chicken, add it now and let everything heat through for just 2 to 3 minutes until vegetables are tender but still have some bite

Add fresh herbs and serve:

Remove from heat, stir in the basil and parsley, and serve immediately while the vegetables are still vibrant and slightly crisp

Save

This recipe became my weeknight salvation during a particularly busy month when I needed something that felt indulgent but kept my energy steady.

Making It Your Own

I have swapped in spiralized butternut squash during fall and it brought this incredible sweetness that paired beautifully with the salty Parmesan. The recipe is forgiving enough to handle whatever vegetables are in season or lurking in your crisper drawer.

Timing Is Everything

Mise en place matters here because everything moves fast once the sauce hits the pan. I measure all my ingredients into small bowls before turning on the stove, which sounds fussy but has saved me from burnt garlic more than once.

Serving Suggestions

This needs nothing more than a simple green salad dressed with vinaigrette to cut through the richness. I have also served it alongside roasted asparagus when I want to pretend I am eating at a restaurant.

• A crisp white wine like Sauvignon Blanc balances the creaminess perfectly
• Sparkling water with lemon keeps it light and refreshing
• Extra Parmesan at the table is never a bad idea

Save

This is the kind of recipe that makes you feel clever for making something so satisfying from such simple ingredients.

Recipe FAQs

→ What vegetables are best for this dish?

Zucchini, yellow squash, carrot, cherry tomatoes, and baby spinach provide a fresh, seasonal mix that works well with the creamy sauce.

→ Can this dish be made vegetarian or vegan?

For a vegetarian option, omit the chicken. For vegan versions, substitute cream and cheese with coconut cream and nutritional yeast.

→ How should vegetables be prepared?

Vegetables should be spiralized or julienned for even cooking and a pleasing texture that absorbs the sauce well.

→ What cooking method preserves texture?

Light sautéing of vegetables in the creamy sauce keeps them tender but still slightly crisp and full of flavor.

→ What herbs complement the dish?

Fresh basil and parsley are added at the end to enhance freshness and aromatic complexity.

→ Are there alternative vegetable options?

Asparagus, bell pepper, or broccoli can be used seasonally to vary the flavor and texture.