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Keto Basil and Capsicum Pasta

Easily made vegetarian by leaving out the chicken thighs, this tasty one pan wonder is a sure fire crowd pleaser. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 516 kcal


  • 4 chicken thighs optional
  • 2 zucchinis spiralised or ribboned with veg peeler
  • 1/2 punnet mini roma tomatoes halved
  • 1 small red capsicum 2cm dice
  • 3 cloves garlic roughly chopped
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice
  • 100 grams feta
  • 1/5 teaspoons salt
  • 3/4 teaspoon pepper
  • 3 tablespoons pine nuts
  • 1 cup fresh basil leaves loosely packed


  1. Preheat the oven to 200C / 392F and grease a medium sized baking dish.

  2. In the baking dish, toss together all ingredients except the zucchini, pine nuts and basil leaves. Spread out evenly with the chicken (if using) on top, and bake for 20 - 25 minutes or until the chicken is cooked through.

  3. While the dish is baking, make noodles out of your zucchini by using a spiraliser or use a vegetable peeler to create wider ribbons. 

  4. Toast the pine nuts in a small, dry frying pan until just golden and set aside. 

  5. Once the capsicum and chicken is cooked through, toss with the zucchini noodles, pine nuts and fresh basil and serve immediately. 

Nutrition Facts
Keto Basil and Capsicum Pasta
Amount Per Serving
Calories 516 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 11g69%
Cholesterol 132mg44%
Sodium 492mg21%
Potassium 629mg18%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 24g48%
Vitamin A 1305IU26%
Vitamin C 45.9mg56%
Calcium 183mg18%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.