Keto Spaghetti with Tomato Sauce
Whip up a guilt-free classic with this Keto Spaghetti with Tomato Sauce—a low-carb twist on traditional comfort food! This recipe swaps out carb-heavy pasta for fresh, spiralized zucchini noodles, paired with a savory tomato sauce bursting with robust flavor. Juicy ground beef is cooked to perfection and simmered with aromatic garlic, herbs like oregano and basil, and rich crushed tomatoes, delivering a hearty and wholesome meal that's keto-friendly. Ready in just 40 minutes, this easy-to-make dish is perfect for weeknight dinners and can be topped with a sprinkle of Parmesan for an indulgent finish. Whether you're following a ketogenic diet or simply looking for a healthy alternative, this keto spaghetti recipe will satisfy your pasta cravings without derailing your goals!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef (80% lean)
- 3 cloves Garlic cloves, minced
- 15 ounces Canned crushed tomatoes (unsweetened)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 0.25 cups Grated Parmesan cheese (optional, for topping)
Instructions
Wash the zucchini and cut off the ends. Using a spiralizer, spiralize the zucchini into noodle-like strands. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a spatula. Drain any excess grease and set the beef aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine.
Bring the tomato sauce to a gentle simmer, then reduce the heat to low. Add the cooked ground beef back into the skillet and stir to coat the meat with the sauce. Simmer the sauce for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
While the sauce simmers, heat a separate large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing gently with tongs, until they are slightly tender but still firm (do not overcook to avoid soggy noodles).
Divide the zucchini noodles among four serving plates. Top each plate with a generous portion of the tomato sauce.
Optionally, sprinkle grated Parmesan cheese on top for added flavor. Serve immediately.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 10396 mg | 452% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 70.9 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 964 mg | 74% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3962 mg | 84% | |
*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.
