Low Carb Classic Pasta with Tomato Sauce
Craving a comforting pasta dish without the carb overload? This Low Carb Classic Pasta with Tomato Sauce is the perfect guilt-free indulgence! Featuring tender zucchini noodles as a wholesome alternative to traditional pasta, this recipe is elevated by a rich, aromatic tomato sauce made with crushed tomatoes, garlic, and a medley of Italian spices. Ready in just 50 minutes, it’s a quick and healthy dinner for busy weeknights. Top it off with freshly grated parmesan and fragrant basil for a burst of flavor in every bite. Whether you're following a low-carb, gluten-free, or keto-friendly diet, this dish is sure to satisfy your pasta cravings while keeping it light and veggie-packed.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup parmesan cheese
- 0.5 cup fresh basil
Instructions
Begin by making the zucchini noodles. Wash the zucchinis thoroughly and slice off their ends. Use a spiralizer to create noodles. If you don't have a spiralizer, you can carefully use a julienne peeler or sharp knife to make thin strips.
Once your zucchini noodles are ready, set them aside.
Next, prepare the tomato sauce. Start by finely chopping the onion and mincing the garlic cloves.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the chopped onion to the pan and sauté until it's soft and translucent, approximately 5 minutes.
Add the minced garlic and continue to cook for another minute, stirring frequently to avoid burning.
Pour the crushed tomatoes into the pan with the onion and garlic, stirring well to combine.
Stir in the dried oregano, dried basil, salt, black pepper, and red pepper flakes.
Lower the heat and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until it thickens.
While the sauce is simmering, heat the remaining tablespoon of olive oil in a separate large skillet over medium heat.
Add the zucchini noodles to the skillet and toss them gently, cooking for 3-4 minutes until they're just tender but still firm to the bite. Be careful not to overcook them to prevent sogginess.
Once both the noodles and sauce are ready, plate the zucchini noodles and top them with the tomato sauce.
Sprinkle each serving with grated parmesan cheese and garnish with fresh basil leaves.
Serve immediately and enjoy your low carb classic pasta with tomato sauce!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 10050 mg | 437% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 84.8 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3687 mg | 78% | |
*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.
