Low Carb Classic Tomato Spaghetti
Indulge guilt-free with this flavorful Low Carb Classic Tomato Spaghetti, a healthy twist on the beloved pasta dish. Instead of traditional spaghetti, this recipe features tender zucchini noodles (zoodles) as a low-carb alternative, making it perfect for keto and paleo enthusiasts. A robust, homemade tomato sauce—crafted with diced tomatoes, garlic, onion, and a fragrant blend of dried oregano, basil, and red pepper flakes—comes together in just 20 minutes, creating a comforting meal without the added carbs. Finished with a sprinkle of Parmesan cheese and fresh basil, this vibrant dish is packed with savory goodness and pairs beautifully with a crisp salad or roasted vegetables. Quick, easy, and loaded with wholesome ingredients, this zucchini spaghetti recipe is a satisfying choice for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 small onion
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Parmesan cheese
- 0.25 cup fresh basil
Instructions
Start by washing the zucchinis thoroughly. Using a spiralizer, create zucchini noodles (zoodles) and set aside.
Heat olive oil in a large pan over medium heat.
Mince the garlic and finely chop the onion. Add both garlic and onion to the pan and sauté for 3-4 minutes until the onion is translucent and garlic is fragrant.
Pour in canned diced tomatoes and add the tomato paste. Stir well to combine.
Sprinkle in dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir the mixture and let it simmer for about 10 minutes, allowing the sauce to thicken.
Taste the sauce and adjust seasoning if necessary. You can add more salt or pepper according to your preference.
In another large skillet, add a very light coating of olive oil and heat over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until they are slightly tender but not mushy.
Remove the zoodles from heat and immediately transfer them to serving bowls.
Top the zucchini noodles with the prepared tomato sauce.
Sprinkle a generous amount of Parmesan cheese over the top.
Garnish with freshly chopped basil for added flavor and aroma.
Serve immediately and enjoy your low carb classic tomato spaghetti!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 9338 mg | 406% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 75.3 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3047 mg | 65% | |
*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.
