Keto Pasta with Tomato Sauce and Vegetables
Indulge in a guilt-free Italian-inspired feast with this Keto Pasta with Tomato Sauce and Vegetables! Using silky shirataki noodles as a low-carb alternative, this recipe is a perfect option for those following a ketogenic diet. A vibrant medley of bell peppers, zucchini, and a rich tomato sauce infused with aromatic garlic, oregano, and basil delivers a symphony of flavors in every bite. Quick to prepare in just 40 minutes, it's topped with freshly grated Parmesan and bright basil leaves for an elegant, restaurant-quality finish. Whether you’re counting carbs or craving a healthy comfort food meal, this keto-friendly pasta dish will satisfy your pasta cravings without breaking your diet. Perfect as a hearty main course for two, it’s both delicious and nourishing!
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 medium Bell pepper, chopped
- 1 small Zucchini, sliced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Parmesan cheese, grated
- 5 leaves Fresh basil leaves, for garnish
Instructions
Drain and rinse the shirataki noodles under cold water for 2 minutes to remove any unpleasant odor. Set aside to drain further.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Add the chopped bell pepper and sliced zucchini to the skillet and continue to cook for another 5 minutes until they begin to soften.
Stir in the canned diced tomatoes and tomato paste, mixing well to combine with the vegetables.
Season the sauce with dried oregano, dried basil, salt, and black pepper. Stir thoroughly and let it simmer for about 10 minutes until the sauce thickens slightly.
While the sauce is simmering, put the shirataki noodles in a non-stick skillet over medium heat and dry-fry them for about 5 minutes to remove excess moisture.
Add the dry-fried shirataki noodles to the tomato sauce and vegetables in the skillet, tossing everything together until the noodles are well coated in the sauce.
Cook for an additional 5 minutes to allow the flavors to meld together completely.
Serve the keto pasta hot, topped with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 27.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1984 mg | 42% | |
*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.
