Keto Spaghetti Marinara
Transform your weeknight dinner routine with Keto Spaghetti Marinara, a low-carb twist on the classic pasta dish that's full of bold Italian flavors. This recipe swaps traditional spaghetti for spiralized zucchini noodles, creating a keto-friendly base that pairs perfectly with a rich marinara sauce made from unsweetened crushed tomatoes and aromatic garlic. Enhanced with a medley of dried herbs like oregano and basil, and a dash of crushed red pepper flakes, the sauce delivers an irresistible blend of savory and slightly spicy notes. Quick to prepare in under 35 minutes, this healthy entrée is perfect for busy nights and can be customized with optional Parmesan cheese and fresh basil for a gourmet finish. Whether you're following a keto diet or simply looking for a satisfying vegetable-forward meal, this dish is guaranteed to impress.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 14 ounces Crushed tomatoes (canned, unsweetened)
- 2 tablespoons Tomato paste (unsweetened)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese (optional for garnish)
- 4 leaves Fresh basil leaves (optional for garnish)
Instructions
Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. Set aside on a clean paper towel to absorb excess moisture.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
Mince the 4 garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
Pour in the 14 ounces of crushed tomatoes and stir in the 2 tablespoons of tomato paste.
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.25 teaspoons of crushed red pepper flakes, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir well.
Reduce the heat to low and allow the marinara sauce to simmer for 10-15 minutes, stirring occasionally to thicken and combine the flavors.
While the sauce simmers, heat a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm (al dente). Avoid overcooking to prevent them from becoming mushy.
Once the marinara sauce is ready, taste and adjust seasoning if necessary.
Serve the zucchini noodles on plates or in bowls, topped with the marinara sauce.
Optionally garnish with 0.25 cups of grated Parmesan cheese and fresh basil leaves for extra flavor.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 10049 mg | 437% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 70.5 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2696 mg | 57% | |
*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.
