Low Carb Classic Spaghetti with Marinara Sauce
Indulge guilt-free with this Low Carb Classic Spaghetti with Marinara Sauce, a wholesome twist on traditional Italian comfort food! Instead of carb-heavy pasta, this recipe features zucchini noodles, offering a light, nutrient-packed alternative that's perfect for keto and low-carb diets. The homemade marinara sauce is a flavorful blend of garlic, onions, crushed tomatoes, and aromatic herbs like oregano and basil, creating a vibrant and satisfying topping. With just 20 minutes of prep and 30 minutes of cooking, this meal delivers classic spaghetti flavors in no time. Garnished with freshly grated Parmesan cheese and fragrant basil leaves, this dish is as beautiful as it is delicious. Whether you're cutting carbs or simply exploring healthier dinner options, this recipe is a must-try for pasta lovers everywhere!
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Recipe Information
Ingredients
- 6 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese
- 5 leaves Fresh basil leaves
Instructions
Begin by creating zucchini noodles. Using a spiralizer, process the 6 medium zucchinis into spaghetti-like strands. If you do not have a spiralizer, you can use a vegetable peeler to make thin ribbons.
Place the zucchini noodles into a colander, sprinkle with 0.5 teaspoon of salt, and let them sit while you prepare the sauce. This helps to draw out excess moisture.
Mince the 3 cloves of garlic and dice the medium onion finely.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, and sauté until soft and translucent, about 5 minutes.
Add the 28 ounces of canned crushed tomatoes and 2 tablespoons of tomato paste, stirring to combine with the garlic and onion.
Stir in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Allow the sauce to simmer gently for about 15-20 minutes. Stir occasionally until the sauce has thickened and the flavors have melded.
While the sauce is simmering, gently squeeze the zucchini noodles to remove any excess moisture, then pat them dry with a kitchen towel.
In another non-stick skillet over medium heat, add a touch of olive oil and quickly toss the zucchini noodles for about 2 to 3 minutes, just until they are warmed through but still al dente.
Divide the zucchini noodles among four bowls. Spoon the marinara sauce over each serving.
Top with 0.5 cup of grated Parmesan cheese divided evenly among the 4 servings.
Garnish with fresh basil leaves before serving.
Serve immediately and enjoy your low-carb classic spaghetti meal!
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 14884 mg | 647% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 126.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5878 mg | 125% | |
*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.
