Low-Carb Steak Fajita Pasta
20 minutes
2
Ingredients
- 1 package It's Skinny Spaghetti
- 1/2 onion, sliced
- 1/2 red and orange bell pepper, sliced
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 lb. sirloin steak, cubed
- 1/4 cup chicken stock/broth (could also use beef broth)
- 1/8 tsp salt & pepper, to taste
Steak Fajita Pasta with Low-Carb Spaghetti
Strips of steak, peppers, onions—all the perfect flavors of your favorite fajitas, right? But if you’re cutting carbs, your fajita will get pretty lonely without the tortilla. Well, never fear, we’ve got the perfect answer for you.
This low-carb steak fajita pasta is a delicious keto dish that's also suitable for paleo, low-carb, Whole30 dieters, and gluten-free folks. It really does it all in one perfectly satisfying, yummy bowl that's ready in no time flat.
Everyone Loves Fajitas
Fajitas are extremely popular in many fast-casual and Mexican restaurants. Outside of Texas, the meaty, juicy, flavorful dish is relatively new to the food scene, really only taking off in the 1990s.
In Mexico (as well as Texas), skirt steak used in fajitas was a popular, inexpensive protein source often enjoyed by Latino ranch hands. The ordinarily tough steak was thinly sliced and then sauteed up into a juicy, tender filling for tortillas. Eventually, peppers and onions became a natural pairing.
When Mexican food grew in popularity, "Tex-Mex" cuisine spread out of Texas and throughout the US. Restaurants offered up sizzling plates of fajitas served alongside warm tortillas, and a myriad of sauces and toppings (cheese, sour cream, and more). Quickly fajitas became a (high calorie, high carb) menu staple.
So why pair them with pasta? Well, if you’re watching your carbs, you know that a flour tortilla isn’t exactly diet-friendly. Made with flour, fat, and water, these relatively flavorless delivery devices aren’t really the star of the dish.
At the same time, everyone loves a new way to enjoy pasta. Steak, onions, and peppers cross over into Italian cuisine territory, making the match seamless. Once you try this yummy low-carb fajita bowl, you’ll see why pasta makes the perfect platform.
It’s Skinny Cuts the Carbs
With It’s Skinny Pasta you get to enjoy all your favorite pasta recipes, noodle, and even rice dishes without any guilt. That’s because It’s Skinny has only 9-calories and zero net carbs per serving. It’s pasta that won’t weigh you down or send you into a carb crash.
How did we do it? How did we take the carbs out of the noodle? Well, we started with an Asian ingredient known as Konjac root. Konjac has been used throughout Asia for centuries as both food and medicine. The plant roots resemble a radish, beet, or turnip, but they contain a special type of fiber called glucomannan.
Glucomannan helps you keep your blood sugar levels steady. It's very filling, but because it's fiber, it passes through your body without adding to your carb count. Unlike other pasta swaps and cauliflower rice, there's no strange aftertaste—just a delicious base for all the toppings you crave.
So, do these noodles taste like pasta? You bet! It's Skinny has perfected the art of the shirataki noodle with the perfect formula for pasta. You can try It's Skinny in many different styles including:
If you’re looking for organics, we’ve got you! It’s Skinny styles are available with all organic ingredients. It’s Skinny is plant-based, gluten-free, kosher, and suitable for almost any diet or eating style.
For low-carb and keto dieters, It’s Skinny is especially beloved. The pasta is ready in 3 minutes flat. There’s no boiling water or trying to get the perfect al dente texture. You just rip open the pack, drain, and add your It’s Skinny noodles to the pan at the end of cooking your other ingredients. Once the noodles heat through, you’re ready to eat! It’s that simple!
It’s Skinny has zero net carbs and hardly any calories. In fact, even intermittent fasters can enjoy plain It’s Skinny Pasta (with a little salt and butter) without breaking their fast! It’s a go-to answer for everyone.
Best of all, It’s Skinny helps you stay on track with your diet because you never feel deprived or get a sense of pasta FOMO. Next time you're hungry, you can recreate all your favorite carb-rich pasta and rice dishes with stats that won’t take you off track or out of ketosis.
Order up a variety pack of It’s Skinny today. Explore our recipe database to find tons of ways to enjoy the “It’s Skinny” version of all your favorite delicious recipes. It opens a whole world of food “pastabilities” to keep you feeling satisfied and happy!
Making Fajita Pasta Your Own
The kitchen is a fun place to play! This is pasta done your way—break the rules! Have a Tex-Mex Italian night!
Even beginning cooks can whip this meal together in practically no time flat. But if you’re looking for a few great ways to modify this dish, here are some ideas.
Can I use chicken instead of beef?
First of all, you can use any protein you prefer in this dish. It’s killer with shrimp and amazing with chicken. We used sirloin steak in this recipe, but you can swap it for any cut you like—just slice it into nice thin strips. Flank steak or any type of fajita steak works. Ground beef would even do in a pinch.
Pork is another good option. Salmon or tilapia would also be nice. If you’re making a vegetarian fajita pasta bowl, try portobello or button mushrooms for plenty of meaty texture. Just like the traditional tortilla-wrapped counterparts, fajita pasta bowls offer plenty of opportunity for experimentation.
What seasonings go best with this dish?
Do you like your fajitas with a little kick? Add cumin, fajita seasoning, taco seasoning, chili powder, or any Mexican spice blend you like. Chipotle peppers are great for a smokey flavor. You could also add cayenne pepper if you're feeling hot hot hot. A squeeze of lime juice really brightens things up.
Salt and pepper are regulars here, as is garlic and parsley, but you can use chopped cilantro, garlic powder or garlic salt, seasoning salt, or add some hot sauce to the mix. When it comes to customization, fajitas are a great way to explore your spice preferences.
Can I add other vegetables to my fajitas?
Fajitas love a run through the garden! Almost any vegetable you can think of can go here. Leafy greens are always welcome—add a handful of chopped spinach or kale to the pan and let it wilt down.
Play with a variety of peppers—green bell peppers, red bell peppers, jalapenos, chilis—you name it. Use any variety of onions you have on hand, such as yellow, white, or even red onion. Add tomatoes, zucchini, and even less-conventional veggies like cauliflower or broccoli.
Low-Carb Fajita Pasta Bowl Recipe
Ready to whip up this yummy meal? It takes almost no time, and it’s so worth the effort! If you’re craving fajitas, this easy dinner recipe hits the spot. With this low-carb steak fajita pasta bowl recipe, you can fiesta any day!
Nutrition Information
| Nutrition | Amount | Daily Value, % |
|---|---|---|
| Calories | 622 | |
| Fat | 43 g | 55 |
| Saturated Fat | 13.8 g | 69 |
| Cholesterol | 171 mg | 57 |
| Sodium | 211.3 mg | 9 |
| Carbs | 8.5 g | 3 |
| Fiber | 3.3 g | 12 |
| Sugar | 3.7 g | |
| Protein | 47.7 g | 95 |
Instructions
- Drain your package of It’s Skinny Spaghetti, rinse, and set aside.
- Thinly slice the onion, pepper, and garlic. Heat a skillet over medium-low heat, adding 2 tablespoons of olive oil. Saute the vegetables until tender. Add half the fresh parsley, remove the vegetables from the skillet, and set aside.
- Add the sliced or cubed sirloin steak. Season the steak as desired. Add some chicken stock or broth (enough liquid to losen up the bits from the pan) and continue until the steak is cooked to your liking.
- Return the fajita veggies to the skillet with the cooked steak. Add the remaining parsley and your package of It’s Skinny Spaghetti. Toss to combine. Allow the pasta to heat for 3-5 minutes, and you’re good to go! Sprinkle some more parsley on top of the pasta dish for color. Dish up and dig in!
