Keto Bacon, Leek and Broccoli Spaghetti
Keto Bacon, Leek and Broccoli Spaghetti
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!
This makes for a quick and easy dinner option served on its own or with a simple green salad – perfect for summer dining!
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: 281kcalCarbohydrates: 12gProtein: 12gFat: 22gFiber: 4g
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