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prep time
8 min
cook time
12 min
ready time
20 min
Keto Mediterranean Zucchini Pasta and Peas
This quick and easy Keto Mediterranean recipe uses zucchini noodles as a simple low carb pasta alternative. Once cooked, our Keto spaghetti is tossed with crispy pancetta, tangy feta cheese, and a hint of zesty lemon. Perfect enjoyed as part of a Mediterranean Keto diet served for lunch or a light dinner option.
Can I Use a Different Low Carb Pasta?
We have used zucchini for our low carb pasta noodles as they are quick to cook and provide an extra serving of veggies. If you would like an alternative option, Shirataki noodles or spaghetti squash would make good low carb substitutions. You will need to adjust cooking times and techniques as required for your chosen noodles.
Are Peas Keto?
Green peas are not typically considered Keto as they are a higher carb legume. However, depending on your own personal tolerance and carb limits, they may be included sparingly on a low carb diet. If you would prefer to make the recipe without peas, you may simply omit them or substitute them for some sliced olives to garnish your Keto pasta. Please be sure to adjust your macros to account for any changes made to the recipe.
Net Carbs
7.5 g
Fiber
3.1 g
Total Carbs
10.4 g
Protein
16.6 g
Fats
37.2 g
432 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Diced Pancetta by Waitrose
3 ounce
Olive Oil
2 tablespoon
Garlic
1 clove
Zucchini
1 large
Lemon Juice
1 teaspoon
Lemon Peel Or Zest Raw
1 tsp
Feta Cheese
⅓ cup
Green Peas
⅓ cup
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
20 min
Step 1
Heat a tablespoon of olive oil in a skillet over a medium heat and crush the garlic. Add the diced pancetta and garlic to the skillet. Cook through until the pancetta is crisp and golden, frequently stirring so you don’t burn the garlic. Keep warm and set aside.Step 2
While the pancetta is cooking, add the peas to a medium saucepan. Cover with water and bring to a boil. Reduce the peas to a simmer and cook for 3-4 minutes until just tender. Drain away all liquid, reserving roughly a tablespoons worth of water in the saucepan with the peas.Step 3
Slice the ends from the zucchini and peel the outer skin and discard. Peel the zucchini into wide ribbons. Add to the saucepan with the peas. Cook the zucchini briefly for just a minute or two until tender. Drain off any excess water. Do not overcook the zucchini, or it will be too soggy.Step 4
Crumble the feta into the pan with the peas and pasta and scatter over the pancetta and lemon zest. Season with just a little salt and pepper if desired. Toss gently to combine.Step 5
Divide the pea pasta between two serving bowls. Drizzle over the remaining olive oil and lemon juice. Serve hot.
