Low Carb Classic Red Sauce Pasta
Satisfy your pasta cravings with this delicious **Low Carb Classic Red Sauce Pasta**—a healthier twist on the beloved Italian classic. Featuring fresh zucchini noodles as a gluten-free and carb-conscious alternative to traditional pasta, this dish is tossed in a rich, homemade red sauce brimming with garlic, onion, and aromatic herbs like oregano and basil. The sauce is perfectly seasoned with red pepper flakes for a subtle kick and finished with a sprinkle of Parmesan cheese and fresh basil for a burst of flavor. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or as a guilt-free indulgence. Whether you're following a low-carb diet or simply looking for a lighter pasta option, this recipe proves you don’t have to sacrifice taste for health.
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Recipe Information
Ingredients
- 2 large Zucchini
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Onion
- 15 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
Instructions
Using a spiralizer or a julienne peeler, transform the large zucchinis into noodles. Set these spiraled noodles aside.
Mince the garlic and finely chop the onion.
Heat the olive oil in a large skillet over medium heat. Add chopped onion and sauté until it becomes translucent, about 3 to 4 minutes.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant, being careful not to burn.
Pour the canned crushed tomatoes and tomato paste into the skillet, stirring to combine.
Season with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the sauce to simmer on low heat for about 10 minutes, stirring occasionally to thicken and let the flavors meld.
Meanwhile, in a separate large pan, heat a tablespoon of olive oil over medium heat.
Add the zucchini noodles and sauté them gently for about 3 to 5 minutes until soft but not mushy.
Drain any water released by the zucchini and then add the noodles to the simmering red sauce. Toss to coat evenly in the sauce.
Divide the low-carb pasta into serving bowls and sprinkle with freshly grated Parmesan cheese and freshly torn basil leaves.
Serve immediately and enjoy your low-carb classic red sauce pasta!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6816 mg | 296% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 63.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3218 mg | 68% | |
*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.
