Easy Low FODMAP Keto Creamy Pasta Al Limone

A deliciously light and flavorsome pasta dish known only as pasta al Limone! This Keto low FODMAP vegetarian recipe is zingy, cheesy, and creamy, and the ‘pasta’ used here is a combination of zucchini and miracle noodles to make this recipe Low FODMAP compliant. Alternatively, you can include rice noodles if you are not following a Keto diet. You will need a spiralizer to make the zucchini noodles, otherwise, you can make 3 horizontal cuts with a sharp knife into the zucchini and use a peeler along the zucchini to make noodle ribbons. Easy to make and requires just 11 ingredients, this low FODMAP recipe makes a great mid-week meal served as it is, or as a side to fish of your choice.

What can I serve Keto pasta al Limone with?

Garnish with fresh parsley, chili flakes, or chives. Wilt in some spinach, or serve with fish like salmon, prawns, trout, or sea bass.

What are Miracle noodles? Miracle noodles are prepared with Konjac - a root which is mashed and turned into a flour to make the noodles. Konjac is zero fat, low carb and low-calorie making it a great addition to this Low FODMAP noodle recipe.

Can I adapt the recipe for different diets??

This dish is naturally gluten-free and vegetarian. To make this dish dairy-free and vegan, substitute the butter and parmesan cheese for a plant-based alternative and/or a sprinkle of nutritional yeast to your taste.

How to store pasta al Limone?

The sauce can be made ahead of time and kept in the fridge for up to 4 days and heated through in a saucepan with the zucchini noodles when ready to serve.

Any leftover noodles should ideally be stored in an airtight container in the fridge and consumed the next day. Once zucchini noodles are cooked and smothered in sauce, they won’t hold their structure for long as they absorb a lot of liquid. To reheat, simply microwave until heated through. This dish is not freezer-friendly.

Net Carbs

5 g
Fiber

2.6 g
Total Carbs

7.7 g
Protein

12.1 g
Fats

19.6 g

245 cals

Quantity

Serving Size

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Butter, unsalted

2 tbsp
Miso Paste

1 tsp
Raw egg

2 medium
Lemon Peel Or Zest Raw

1 tbsp
Grated Parmesan Cheese

0.25 cup
Zucchini, cooked from fresh

200 g
Crushed Red Pepper Flakes

1 tsp
Parsley Fresh Or Raw Herb

4 tbsp
Ziti

170 g

Step 1

Spiralize the zucchini and set it aside. If you don’t have a spiralizer, you can make 3 cuts with a sharp knife lengthways into the zucchini and use a potato peeler in sweeping motions along the zucchini to make ribbon noodles. Add the miracle noodles and rinse well under cold running water. Set aside to drain.
Step 2

Grate the lemon zest on the small edge of a box grater. Juice the lemon to yield approx 4 tablespoons. Whisk the lemon zest, lemon juice and eggs together in a medium bowl or jug.
Step 3

Add the unsalted butter, garlic infused oil and miso paste to a large saucepan. Melt over medium heat and use a whisk to combine until smooth. In a slow steady stream, pour in the lemon-egg mixture while whisking continuously. Keep whisking until the mixture thickens to a creamy texture, about 3-5 minutes. Remove from heat and keep whisking a couple minutes away from the heat to cool slightly. Grind in some black pepper.
Step 4

Grate the parmesan and set aside. When ready to serve, mix the grated parmesan through the sauce. Drop in the zucchini noodles, carrot noodles or konjac noodles and coat with the sauce. Place over medium heat and simmer for a couple minutes, just enough to warm through but still retaining some crunch. Any longer and the zucchini may turn mushy. Divide the noodles between 2 plates. Pour any remaining sauce over the noodles. Garnish with fresh parsley, chili pepper flakes, a good grind of black pepper, and more parmesan, if desired.