KetoU Butter Pasta

Author: Chef (HCP)

 g KetoCal Dough (User-Added*)
 g Butter


• Make the KetoCal dough according to batch recipe (find recipe in MyKetoPlanner). Refrigerate dough for at least 10 minutes.
• Roll out the dough between sheets of parchment paper and cut into shapes
(leave on parchment paper)
- spaghetti: cut into thin strips
- bowtie: cut into 2”x1” rectangles. Pinch middle of dough together.
- macaroni shape: roll dough into a thin rope and cut into small pieces.
• Refrigerate or freeze shapes before cooking.
• In a skillet, melt butter, then add the pasta and toss gently in the butter until pasta is cooked (it will only take a few minutes.
• Remember to scrape all the butter over the pasta.
• Season with salt, dried basil, dried oregano, garlic powder and pepper (all optional).

Nutrition Information (for entire recipe):

Carbohydrate: 2.11g
Calories: 262
Fat: 25.41g
Protein: 6.24g
Ratio: 3.04:1


KetoCal 3:1 PowderModified Ketogenic DietSavoryLunchDinner3:1 ratio  

*User-added Ingredients: Terms of Use

Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.