Keto Spaghetti with Marinara Sauce
Indulge in a guilt-free twist on a classic Italian favorite with this Keto Spaghetti with Marinara Sauce! Perfect for low-carb enthusiasts, this recipe swaps traditional pasta for zucchini noodles (zoodles), providing a deliciously light and nutrient-packed base. The savory marinara sauce, crafted with crushed tomatoes, tomato paste, aromatic garlic, and a rich blend of Italian herbs, pairs beautifully with the tender yet al dente zoodles. Ready in just 35 minutes, this simple yet flavorful dish is ideal for busy weeknights or a cozy weekend treat. Finish it off with a sprinkle of grated parmesan cheese and fresh basil leaves for a restaurant-quality presentation. Whether you’re following a ketogenic diet or simply searching for a healthy alternative to pasta, this keto-friendly spaghetti recipe is sure to impress and satisfy!
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Recipe Information
Ingredients
- 3 medium Zucchini (for noodles)
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 cup Crushed tomatoes (canned, unsweetened)
- 2 tablespoons Tomato paste (unsweetened)
- 1 teaspoon Onion powder
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Grated parmesan cheese (optional, for garnish)
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Wash the zucchini thoroughly and use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set aside on a paper towel-lined plate to absorb excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, tomato paste, onion powder, dried basil, dried oregano, salt, and black pepper. Simmer the marinara sauce over low heat for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until slightly softened but still firm to the bite (al dente). Avoid overcooking to prevent them from becoming watery.
Divide the zucchini noodles between two plates. Spoon the marinara sauce generously over the noodles.
Optionally, garnish with grated parmesan cheese and fresh basil leaves.
Serve immediately and enjoy your keto-friendly spaghetti!
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1171 mg | 25% | |
*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.
