Low Carb Zucchini Pasta with Garlic and Lemon

By , On , In Entrees, Recipes, Salads, All Recipes

Have you ever tried to make zucchini pasta? If you haven’t attempted to make zoodels yet, I encourage you to explore the world of spiralised veggies. So simple, low calorie, light, easy to make and super-versatile.

Okay, let’s face it: raw zucchini tastes nothing like pasta. But that doesn’t mean we can’t dress them up with our favorite sauce, twirl them around on the fork and sip some red wine with dinner 😉

Anna from Frankie’s Feast  is the creative force behind this ever so simple recipe that requires very little time to prepare.

“I’m Anna and I have a little obsession with cooking gluten free, nourishing, whole foods. I have always loved cooking and baking but only started on the gluten free thing when I met my gluten-intolerant boyfriend a few years ago. Since that my cooking and my lifestyle has naturally evolved to be one filled with nourishing foods that make you feel good from the inside out.”

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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 2
Author: Anna


  • 4 large cloves of garlic crushed
  • 2 tablespoons extra virgin olive oil
  • 2 zucchinis spiralised/julienned/grated
  • Zest and juice of 1 lemon
  • ¼ cup almonds raw or roasted, roughly chopped
  • 1 tablespoon chilli flakes
  • ½ cup basil leaves finely chopped
  • Salt and pepper to taste


  • Heat oil in a large frying pan and add the crushed garlic, gently frying for a couple of minutes.
  • Add the zoodles and toss with the garlic.
  • Turn the heat off and add the lemon zest and juice, almonds and chilli flakes.
  • Top with basil and season to taste.

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