#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
15 min
ready time
25 min
Keto Fennel and Anchovy Pasta
This delicious Keto spaghetti is loaded with texture, fats and flavor - perfect for easy weeknight cooking. Our low carb pasta recipe is prepared with zucchini noodles, aromatic fennel, juicy tomato, fragrant garlic, spicy dried chili flakes, zesty lemon, salty capers and crunchy almonds. This simple Keto dish makes a great lunch or dinner option served with your favorite low carb sides.
What is Fennel?
Fennel is a member of the carrot family and has a distinct licorice flavor. The bulb is firm in texture and can be thinly sliced and added to salads, roasted, or pan-fried. For this recipe, we have sliced our fennel bulb into strips and pan-fried it until tender, perfect for adding a unique texture and flavor to your low carb spaghetti.
Can I Use an Alternative Spaghetti?
We have used courgette noodles for our Keto pasta recipe. You can substitute these for any low carb noodle you prefer, such as cabbage noodles or miracle noodles. Please be sure to adjust your cooking times and macros accordingly to account for any changes made to the original recipe.
Net Carbs
8.3 g
Fiber
4.8 g
Total Carbs
13.3 g
Protein
5.1 g
Fats
16.4 g
210 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Zucchini Noodles
10 oz
Extra virgin olive oil
2 tablespoon
Anchovy Canned
2 anchovy
Capers
1 teaspoon
Lemon Peel Or Zest Raw
1 tsp
Almonds, raw
1 tablespoon, whole pieces
Garlic
1 clove
Lemon juice
1 teaspoon
Tomato
0.5 large - 3" diameter
Hot chili pepper, dried, without seeds
0.5 teaspoon
Fennel bulb, raw
0.5 each
Recipe Steps
steps 4
25 min
Step 1
Trim the tops and tough base from the fennel. Slice the fennel into 1/2 inch thick strips. Heat a tablespoon of olive oil in a large saucepan over a low/ medium heat. Add the fennel strips and pan fry gently for 4-5 minutes to soften.Step 2
Roughly dice the tomato and thinly slice the garlic. Add the tomato and garlic to the saucepan. Stir well to combine and sweat for a few minutes more until tender and fragrant.Step 3
Roughly chop the anchovies, almonds and capers. Add the anchovies, capers, chopped almonds, lemon zest, lemon juice and chili flakes to the saucepan. Stir well to combine. Cook for a few minutes more to dissolve the anchovies and toast the almonds.Step 4
Add the zucchini noodles to the pan with the remaining olive oil. Cook for just a minute or two, stirring well to combine. The noodles should be hot through and just tender. Do not overcook as they will release too much liquid. Serve the spaghetti hot.
