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5 from 3 votes
This simple yet flavoursome keto spaghetti is loaded with low carb veggies, zesty lemon and tangy Parmesan cheese.

This makes for a quick and easy dinner option served on its own or with a simple green salad – perfect for summer dining!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: Bacon, Broccoli, leek, spaghetti
Servings: 2 people
Calories: 281kcal

Ingredients

  • 4 streaky bacon rashers (strips) roughly chopped
  • 2 tbsp parmesan cheese grated
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 large courgette (zucchini) spiralised or peeled into long strips
  • 90 g broccoli florets
  • 1 clove garlic minced
  • ½ large leek sliced
  • salt and pepper to season

Instructions

  • Add the broccoli florets to a pan of boiling water and simmer for 2 minutes.
  • Add the leeks and cook for a further minute until tender. Drain and set to one side.
  • Heat a tablespoon of olive oil in a large pan over a high heat. Add the diced bacon and cook for a minute or two until golden.
  • Add the garlic and cook for a further minute until fragrant.
  • Add the broccoli, leeks, lemon juice and zest. Season to taste and stir well to combine.
  • Sprinkle over half of the Parmesan and stir well.
  • Heat the remaining olive oil in a separate pan over a low/medium heat and add the courgette. Cook gently for a minute or two until just tender.
  • Tip the courgettes into the pan with the bacon and vegetables and toss well to combine.
  • Scatter with the remaining Parmesan to serve.

Nutrition

Calories: 281kcal | Carbohydrates: 12g | Protein: 12g | Fat: 22g | Fiber: 4g

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