Low Carb Spaghetti Marinara
Savor the classic flavors of Italian comfort food with this Low Carb Spaghetti Marinara recipe, a healthier twist on a beloved dish. Featuring fresh zucchini noodles—crafted effortlessly with a spiralizer or julienne peeler—this recipe swaps traditional pasta for a low-carb alternative that's packed with nutrients. The vibrant marinara sauce comes together in minutes, blending crushed tomatoes, fragrant garlic, and a medley of herbs like oregano and basil with a touch of red pepper flakes for gentle spice. A quick sauté ensures the zucchini noodles remain tender yet firm, creating the perfect base for the rich, flavorful sauce. Garnished with optional Parmesan cheese and fresh basil, this dish is not only gluten-free and low-carb but also brimming with bold, authentic flavor. It's perfect for busy weeknights or as a guilt-free indulgence that celebrates classic Italian cuisine!
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 can (14 ounces) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Parmesan cheese (optional)
- 4 leaves Fresh basil leaves
Instructions
Using a spiralizer or julienne peeler, turn the zucchini into noodles. Set aside in a colander to drain excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, but do not let them brown.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer the marinara sauce for 10-12 minutes, stirring occasionally, until slightly thickened.
Pat the zucchini noodles dry with a kitchen towel to remove remaining moisture.
In a separate large skillet, heat an additional drizzle of olive oil over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing frequently, until just tender but not mushy.
Divide the zucchini noodles among serving plates and spoon marinara sauce over the top.
Garnish with freshly grated Parmesan cheese (if using) and fresh basil leaves. Serve immediately and enjoy your low-carb spaghetti marinara!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 9525 mg | 414% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 70.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 963 mg | 74% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3018 mg | 64% | |
*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.
