Low Carb Spaghetti Pomodoro
Elevate your pasta night with this vibrant and healthy Low Carb Spaghetti Pomodoro recipe! Crafted with zucchini noodles (zoodles), this dish delivers all the comforting flavors of classic spaghetti pomodoro while keeping it light and guilt-free. Freshly spiralized zucchini replaces traditional pasta, paired with a rich tomato sauce made from sweet cherry tomatoes, aromatic garlic, and a hint of basil. Perfectly seasoned with sea salt and black pepper, the sauce is simmered to perfection and tossed with tender zoodles for a satisfying, low-carb meal. Ready in just 30 minutes, this gluten-free and keto-friendly recipe is ideal for busy weeknights or when you’re craving a wholesome Italian-inspired dinner. Top it with a sprinkle of Parmesan cheese for an extra dash of indulgence!
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 0.25 cup Vegetable broth
- 0.25 cup Fresh basil leaves
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Use a spiralizer or julienne peeler to turn the zucchini into long, thin noodles. Set the zucchini noodles (zoodles) aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they soften and start to release their juices.
Stir in the tomato paste and vegetable broth, mixing well to create a smooth sauce. Simmer for 3-4 minutes to allow the flavors to meld.
Season the sauce with sea salt and ground black pepper to taste.
Add the zucchini noodles to the skillet and toss gently in the sauce. Cook for 2-3 minutes until the zoodles are just tender, being careful not to overcook them to maintain their texture.
Remove the skillet from heat and sprinkle with fresh basil leaves. Toss gently to combine.
Serve immediately, garnished with a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 9700 mg | 422% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 67.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2944 mg | 63% | |
*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.
