These 17 Low-Carb Pasta Recipes Are on Your Diet

We see you, sweet potato noods. You’re basically a salad masquerading as delicious, creamy takeout.

If you haven’t cooked with kelp noodles, we guarantee this recipe will have you hooked. Traditionally found in Korean dishes, they don’t need any stovetop time—just soaking—and taste a bit like al dente glass noodles. They’re gluten-free, paleo and rich in nutrients like iron, vitamin K, calcium and fiber.

This lightened-up version of an Italian classic has all the cheesiness but none of the carbs, thanks to ribbons of zucchini instead of noodles. Total win-win.

Veggies coated in luscious cheesy pesto topped with even more cheese barely taste like veggies at all.

Creamy “cheese” sauce, tomato sauce, herby pesto and shaved veggie lasagna “noodles” come together into delicious, rich stacks.

With a light dressing and no actual cooking required, this dish is an ideal lazy-girl dinner. Oh, and did we mention it comes together in only 25 minutes?

Just because spaghetti squash is a healthy substitute for real-deal pasta doesn’t mean it should pale in comparison. This version would make any Italian grandma proud.

The whole point of zucchini noodles? To load them up with the tastiest toppings imaginable, like red pepper-gochujang-kimchi sauce, a fried egg and tons of grated Parmesan cheese.

Swap out elbows entirely for our favorite low-carb veggie, cauliflower. Give it a creamy pasta sauce treatment and no one will be the wiser.

Buttery and bright—minus the carbs. Whip this dish up in a single skillet for a satisfying lunch or dinner in just 20 minutes.

We know what you’re saying: How is this low-carb? Hear us out. Instead of lasagna noodles, this casserole is made with ravioli, meaning each portion is the size of one ravioli stack. Portion control at its finest.

We're loving this this lighter take on spaghetti Pomodoro, which subs zucchini noodles for carbs. We could eat this every day and feel really damn great about it.

No one would know it, but there’s lots of cauliflower hiding underneath that crispy, cheesy topping. (While there’s still a decent amount of carbs hiding in the gemelli, it’s not as sinful as traditional mac and cheese.)

The best thing about zoodles? You can make them a few nights in advance without worrying that they’ll become a giant, sticky mess (spaghetti, we’re looking at you).

Sesame oil, soy sauce, rice vinegar, tahini, sriracha, ginger...these zucchini noodles are anything but flavorless.

Eat your heart out, Campbell’s. This alternative is easy, healthy and satisfying. It swaps in spiralized carrots and zucchini for regular noodles and red curry paste for MSG.

Stir-fries are flavorful, filling and when they’re made with zoodles instead of noodles (or rice) they’re gloriously good for our waistline. Dig in.