Delicious Lemon-Garlic Keto Pasta Using Yellow Squash

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Delicious Lemon-Garlic Keto Pasta Using Yellow Squash

15 minutes
Calories 300kcal


  • 3 summer squash
  • lemon pepper seasoning (to taste)
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic (to taste)
  • 1/2 cup fresh parsley
  • 1/3 cup chopped almonds (to taste)
  • salt (to taste)


  • Chop the ends off the three summer squash, and use a vegetable peeler to peel long, full strips from the beginning to end of each squash.
  • Keep rotating the squash until you’ve worked your way down to where you can start seeing seeing seeds and then stop – this is usually about three rotations.
  • 2.
  • Toss the squash strips in a bowl with a few shakes or twists of lemon pepper seasoning.
  • 3.
  • Add olive oil to your cast iron pan and put it on medium-high heat for a few minutes until it shimmers.
  • If you don’t have cast iron, use a regular frying pan.
  • 4.
  • While the cast iron pan is heating, chop garlic, parsley and almonds on the same cutting board and throw them in a bowl.
  • 5.
  • Toss the squash into the cast iron skillet for about two minutes until they are al dente.
  • 6.
  • Turn off the heat and toss in the garlic, parsley, almond and salt.
  • Toss in the pan.
  • 7.
  • Squeeze the half lemon over the keto pasta dish, careful not to drop in any seedlings.
  • 8.
  • Taste and salt as necessary, and serve hot!


Calories: 300kcal

Originally posted 2019-02-20 18:32:15.

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