Keto Spaghetti with Tomato Sauce and Parmesan
Indulge guilt-free in this delightful Keto Spaghetti with Tomato Sauce and Parmesan—a low-carb twist on the classic Italian favorite that's brimming with flavor and easy to make! Featuring tender zucchini noodles (“zoodles”) as the perfect pasta alternative, this recipe is both gluten-free and keto-friendly, making it ideal for health-conscious food lovers. The rich, aromatic tomato sauce is simmered with garlic, olive oil, a blend of Italian herbs, and a hint of tomato paste for depth, creating a truly satisfying pairing for the light zoodles. Topped with a generous sprinkle of freshly grated Parmesan cheese and optional fresh basil, this dish is ready in just 35 minutes and serves up to four, perfect for family dinners or casual entertaining. Simple, wholesome, and packed with classic Italian taste, this recipe is a must-try for anyone seeking a low-carb comfort meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces zucchini (medium-sized)
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 cup crushed tomatoes (unsweetened, canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese, freshly grated
- 5 pieces fresh basil leaves (optional, for garnish)
Instructions
Wash the zucchinis thoroughly and cut off the ends.
Using a spiralizer, create zucchini noodles (commonly called 'zoodles'). Alternatively, you can use a julienne peeler if you don’t have a spiralizer.
Place the zucchini noodles on a clean kitchen towel and lightly salt them to draw out excess water. Let them sit for 10 minutes, then gently pat them dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but not mushy.
Divide the zucchini noodles onto serving plates and spoon the tomato sauce over the top.
Sprinkle each serving with freshly grated Parmesan cheese.
Garnish with fresh basil leaves if desired and serve immediately.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 30.6 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1520 mg | 117% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2999 mg | 64% | |
*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.
