Keto Spaghetti
Tender zucchini noodles twirled in a rich, slow-simmered beef Bolognese with garlic, herbs, and Parmesan. This cozy keto spaghetti delivers all the comfort of the classic at just 7.3g net carbs per serving and comes together in 40 minutes flat.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto spaghetti swaps the pasta for tender zucchini noodles and tops them with a hearty, slow-simmered beef Bolognese, so you get all the cozy comfort of the classic without the carb crash. It's a weeknight-friendly one that the whole family will actually eat.
Ingredients
- 4 medium zucchini (about 2 lbs), spiralized
- 1 lb ground beef (80/20)
- 2 tbsp olive oil
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups sugar-free marinara sauce (no added sugar, under 4g net carbs per 1/2 cup)
- 2 tbsp tomato paste
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- Salt and black pepper, to taste
Instructions
- 1
Spiralize the zucchini into noodles. Place in a colander, toss with 1/2 tsp salt, and let drain for 10 minutes to release excess water, then pat dry with paper towels.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 6-8 minutes. Drain excess fat if needed.
- 3
Push the beef to one side, add the onion and garlic, and cook until softened, about 3 minutes. Stir in the tomato paste, Italian herbs, and red pepper flakes and cook 1 minute until fragrant.
- 4
Pour in the marinara sauce, reduce heat to low, and simmer for 8-10 minutes until thickened. Season with salt and pepper.
- 5
In a separate large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes just until barely tender, then drain off any released liquid.
- 6
Divide the zoodles among 4 bowls, top with the Bolognese sauce, and finish with grated Parmesan and fresh basil.
Tips & notes
- Don't skip salting and draining the zucchini — it's the key to noodles that stay firm instead of going watery and soggy on the plate.
- For meal prep, store the sauce and zoodles separately in the fridge for up to 4 days and combine when reheating to keep the noodles from over-softening.
- Swap the zucchini for shirataki noodles or hearts of palm pasta for an even lower-carb base.
Log this recipe in one tap
Save keto spaghetti to CarbMeNot and track its 7.3g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto spaghetti?
- Each serving has 7.3g net carbs (10.6g total carbs minus 3.3g fiber), along with 412 calories, 28g protein, and 28g fat. This recipe makes 4 servings.
- What can I use instead of zucchini noodles?
- Shirataki noodles, hearts of palm pasta, or spaghetti squash all work well. Shirataki and hearts of palm are the lowest in carbs, while spaghetti squash is slightly higher but still keto-friendly in moderate portions.
- How do I keep the zucchini noodles from getting watery?
- Salt the spiralized zucchini and let it drain in a colander for 10 minutes, pat dry, then sauté quickly over high heat for just 2-3 minutes. Drain any released liquid before plating and serve the sauce on top rather than tossing everything together.
