Low Carb Rigatoni Pasta with Tomato Sauce and Cheese
Indulge guilt-free with this flavorful Low Carb Rigatoni Pasta with Tomato Sauce and Cheese, a healthier spin on the classic Italian comfort food. Instead of traditional pasta, tender zucchini spirals are the star, coated in a rich, herb-infused tomato sauce made with garlic, crushed tomatoes, dried oregano, and basil. The dish is then topped with a luscious combination of melted Parmesan and mozzarella cheese for a satisfying finish. Quick to prepare and baked to perfection, this dish is ideal for those seeking a low-carb, gluten-free alternative without compromising on taste. Perfect for weeknight dinners or as a show-stopping meal for guests, it’s best served fresh out of the oven and garnished with fragrant basil leaves for a vibrant touch. Whether you're following a keto diet or simply looking to cut back on carbs, this zesty zucchini pasta is sure to delight!
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Use a spiralizer or a julienne peeler to create zucchini pasta from the zucchini. Set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the pan. Stir well to combine.
Allow the sauce to simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
While the sauce simmers, heat another pan over medium heat and add the zucchini pasta. Cook for 3-5 minutes until just tender but still firm.
Mix the cooked zucchini pasta with the tomato sauce until fully coated.
Transfer the zucchini pasta with tomato sauce to an oven-safe dish. Sprinkle grated Parmesan cheese and shredded mozzarella cheese evenly over the top.
Preheat the oven to 375°F (190°C) and bake the pasta for 5-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a couple of minutes before serving.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 12212 mg | 531% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 92.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1684 mg | 130% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4174 mg | 89% | |
*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.
