Fresh and light, zucchini noodles offer a satisfying crunch with a mild taste. Perfect with any sauce.
Made from konjac yam, these noodles are low in carbs and calories, with a slightly chewy texture.
Roasted and shredded, spaghetti squash mimics traditional pasta’s texture and is ideal for savory, tomato-based sauces.
Made from hearts of palm, these noodles are firm and slightly tangy, great for a low-carb alternative.
Thinly sliced cabbage sautéed until tender makes a versatile, low-carb option for stir-fries and pasta dishes.
Though slightly higher in carbs, chickpea pasta is rich in protein and fiber, offering a more filling option.
Made from edamame, these noodles are packed with protein and fiber, with a nutty flavor and firm texture.
Gluten-free and low-carb, almond flour pasta provides a nutty flavor and is a great option for creamy sauces.
Not a pasta, but a low-carb alternative, konjac rice has a similar texture to rice and works well in pasta dishes.
Sliced eggplant replaces traditional lasagna noodles, offering a hearty, low-carb base for layered dishes.