Low Carb Fettuccine Pasta with Tomato Sauce
Indulge guilt-free with this vibrant and satisfying Low Carb Fettuccine Pasta with Tomato Sauce, a flavor-packed alternative to traditional pasta dishes! Swap high-carb noodles for fresh zucchini spirals, creating a light and nutrient-rich base for a robust homemade tomato sauce. Infused with sautéed garlic, juicy cherry tomatoes, rich tomato paste, and aromatic basil, this sauce delivers a burst of Mediterranean-inspired flavors. Perfectly seasoned with crushed red pepper and finished with a sprinkle of Parmesan cheese, this recipe is ideal for keto or low-carb diets while remaining irresistibly delicious. Ready in just 40 minutes, this veggie-forward dish makes an impressive yet simple weeknight meal that's both healthy and comforting. Perfect for anyone searching for "low carb pasta recipes," "zucchini noodles with tomato sauce," or "healthy Mediterranean dishes"!
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Recipe Information
Ingredients
- 3 large Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 cups Cherry tomatoes
- 2 tablespoons Tomato paste
- 10 fresh Basil leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Start by creating the fettuccine pasta from the zucchini. Use a spiralizer or a vegetable peeler to slice the zucchini into thin 'noodles'. Set aside.
In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cherry tomatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they start to break down and release their juices.
Stir in the tomato paste, salt, black pepper, and crushed red pepper flakes. Cook for an additional 5 minutes, allowing the sauce to thicken.
Reduce the heat to low, and stir in the fresh basil leaves. Simmer the sauce for another 2 minutes and then set aside.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
Transfer the tomato sauce to the pan with the zucchini noodles and gently toss to coat the noodles evenly.
Serve the low-carb fettuccine pasta warm, topped with freshly grated Parmesan cheese and additional basil leaves for garnish if desired.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 8674 mg | 377% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 64.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2723 mg | 58% | |
*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.
