Keto Spaghetti Pomodoro
Indulge in a low-carb twist on a classic Italian favorite with this Keto Spaghetti Pomodoro recipe! Featuring fresh zucchini noodles (zoodles) as a healthy alternative to traditional pasta, this dish is bursting with vibrant flavors from blistered cherry tomatoes, aromatic garlic, and a fragrant blend of Italian seasoning. A touch of fresh basil and optional Parmesan cheese elevate the homemade tomato sauce, creating a deliciously light and satisfying meal perfect for any keto or gluten-free diet. Ready in just 35 minutes, this quick and easy keto-friendly spaghetti is ideal for weeknight dinners or a fuss-free lunch. Serve it with a sprinkle of red pepper flakes for a subtle kick or enjoy it as-is for a perfectly balanced low-carb delight!
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 2 cups Cherry tomatoes
- 2 tablespoons Tomato paste
- 0.25 cup Fresh basil leaves
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Red pepper flakes (optional)
- 0.25 cup Parmesan cheese (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the zucchinis thoroughly and trim off the ends. Use a spiralizer to create zucchini noodles (also known as zoodles). Set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not burnt.
Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the flavors to meld together.
Add the fresh basil leaves to the skillet and stir until wilted. Turn the heat to low and keep the sauce warm while preparing the zoodles.
In a separate large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing frequently, until they are slightly tender but still have a bite.
Transfer the cooked zoodles to individual serving plates or bowls. Top with the warm pomodoro sauce.
Garnish with freshly grated Parmesan cheese (if desired) and additional basil leaves. Serve immediately and enjoy your keto-friendly spaghetti pomodoro!
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 9581 mg | 417% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 66.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2852 mg | 61% | |
*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.
