Low Carb Spaghetti with Tomato Sauce
Indulge in a guilt-free twist on a classic comfort food with this Low Carb Spaghetti with Tomato Sauce recipe. Crafted with fresh, spiralized zucchini noodles, also known as zoodles, this dish replaces traditional pasta for a wholesome alternative that's perfect for anyone following a low-carb or keto lifestyle. The vibrant tomato sauce is made from scratch with canned crushed tomatoes, tomato paste, garlic, and aromatic Italian seasoning, offering rich, authentic flavor with minimal effort. Finished with a sprinkle of fresh basil and optional Parmesan cheese, this quick and easy recipe is ready in just 35 minutes and serves as a satisfying, healthy meal for any occasion. Perfect for busy weeknights or light, hearty dinners for the family!
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh basil (chopped)
- 0.25 cups Parmesan cheese (optional, for serving)
Instructions
Wash and trim the ends of the zucchinis. Using a spiralizer or a julienne peeler, create zucchini noodles (also known as zoodles). Place the zoodles in a colander and lightly sprinkle them with salt, letting them sit for 10 minutes to release excess water.
Mince the garlic cloves and set them aside. In a medium saucepan, heat 1 tablespoon 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, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the saucepan. Stir to combine and bring the mixture to a simmer.
Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly. Stir in the chopped fresh basil and adjust seasoning if needed. Keep the sauce warm on low heat while preparing the zoodles.
Return to the zoodles: Pat them dry with a clean kitchen towel to remove excess moisture. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zoodles and sauté for 2-3 minutes, tossing gently, until just tender but not mushy.
Plate the zucchini noodles evenly among four plates. Top each serving with the warm tomato sauce. If desired, sprinkle a small amount of grated Parmesan cheese over the top.
Serve immediately and enjoy your low-carb spaghetti with tomato sauce!
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 10061 mg | 437% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 75.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 953 mg | 73% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3485 mg | 74% | |
*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.
