Keto Fettuccine Pasta with Tomato Sauce
Savor the wholesome goodness of this Keto Fettuccine Pasta with Tomato Sauce, a low-carb twist on a classic Italian favorite. Featuring tender zucchini spirals as the pasta base, this dish is packed with fresh flavors thanks to a rich tomato sauce infused with garlic, oregano, and a touch of cream for velvety indulgence. Finished with grated Parmesan and a sprinkle of red pepper flakes for a subtle kick, this recipe is perfect for those seeking a guilt-free yet satisfying meal. With just 40 minutes from prep to plate, it’s a quick, keto-friendly dinner idea that doesn't compromise on flavor. Ideal for pasta lovers on a low-carb diet, this dish is not only delicious but also gluten-free, making it a hit for any health-conscious family dinner or casual gathering.
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 tablespoons Olive oil
- 3 minced Garlic cloves
- 15 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 10 chopped Fresh basil leaves
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- to taste Salt
- to taste Ground black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to turn the zucchinis into fettuccine-like noodles. Set aside on a clean kitchen towel to absorb excess moisture.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Pour the canned crushed tomatoes into the skillet and stir in the dried oregano, basil leaves, and red pepper flakes. Allow the sauce to simmer on low heat for 10-12 minutes to let the flavors merge.
Stir in the heavy cream and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Add salt and black pepper to taste.
In a separate large frying pan, lightly heat the zucchini noodles over medium heat for 2-3 minutes until they are tender but still firm, stirring occasionally.
Drain any excess water released from the zucchini noodles and combine them with the tomato sauce in the skillet. Mix well to coat the noodles evenly.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta. Toss gently until the cheese is melted and the noodles are well coated.
Serve the keto fettuccine warm, garnished with additional basil or Parmesan cheese if desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 13124 mg | 571% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 87.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3713 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
