Low Carb Spaghetti with Marinara Sauce
Satisfy your pasta cravings without the carbs with this delicious Low Carb Spaghetti with Marinara Sauce! This healthy recipe swaps traditional spaghetti for fresh zucchini noodles, or “zoodles,” offering a light and nutrient-packed alternative that's perfect for low-carb or keto lifestyles. The homemade marinara sauce bursts with flavor, featuring aromatic garlic, rich crushed tomatoes, and a blend of classic Italian herbs like basil and oregano. Quick to prepare, this wholesome dish comes together in just 35 minutes, making it an ideal choice for a weeknight dinner. Top it off with a garnish of fresh basil for a vibrant, restaurant-quality meal that's as satisfying as it is guilt-free. Whether you're embracing healthy eating or simply in the mood for something fresh and flavorful, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Zucchini (large)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 can Canned crushed tomatoes (unsweetened, 15 oz can)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 2 tablespoons Fresh basil (chopped, for garnish)
Instructions
Wash the zucchinis thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles (also known as zoodles). Set the zoodles aside on a paper towel to absorb excess moisture.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the canned crushed tomatoes and tomato paste to the saucepan. Stir well to combine.
Season the sauce with dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
While the marinara sauce simmers, heat a large non-stick skillet over medium heat. Lightly spray or brush the skillet with a small amount of olive oil.
Add the zucchini noodles to the skillet and sauté for 2-3 minutes, tossing gently with tongs. Cook just until the zoodles are tender but still slightly crisp. Avoid overcooking to prevent them from becoming soggy.
Plate the zucchini noodles and top with the marinara sauce.
Garnish with freshly chopped basil before serving. Enjoy your low-carb spaghetti with marinara sauce!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 60% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2510 mg | 53% | |
*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.
