Low Carb Spaghetti with Tomato Sauce and Cheese
Indulge in a lighter twist on a classic favorite with this Low Carb Spaghetti with Tomato Sauce and Cheese recipe! Perfect for those embracing a low-carb lifestyle or simply looking for a healthy alternative, this dish swaps traditional pasta for zucchini noodles, or "zoodles," creating a fresh and nutrient-packed base. The rich, homemade tomato sauce is infused with garlic, onion, aromatic spices like basil and oregano, and a touch of optional heat from red pepper flakes. Topped with a blend of parmesan and mozzarella cheese, it delivers satisfying comfort food vibes while staying mindful of carb counts. Quick to prepare in just over 30 minutes, this zesty and cheesy recipe is ideal for busy weeknights yet elegant enough for entertaining. Delight in a guilt-free, flavor-packed meal that's gluten-free, keto-friendly, and endlessly crave-worthy!
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Recipe Information
Ingredients
- 4 medium (about 6-8 inches each) zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 medium onion
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup parmesan cheese
- 0.5 cup mozzarella cheese
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Wash the zucchini and use a spiralizer to create zucchini noodles (zoodles). Set zoodles aside on a clean towel to absorb excess moisture.
Finely mince the garlic and dice the onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until softened and fragrant.
Add the canned diced tomatoes and tomato paste to the skillet. Stir to combine.
Season the tomato sauce with dried basil, dried oregano, salt, black pepper, and, if desired, red pepper flakes. Let the sauce simmer for 10-15 minutes, stirring occasionally.
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in another skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened. Avoid overcooking to prevent them from becoming soggy.
Drain any excess liquid from the skillet with the zoodles and divide them evenly among serving plates.
Taste the tomato sauce and adjust seasoning if necessary. Spoon the sauce generously over the zoodles.
Top each plate with a mix of parmesan and mozzarella cheese. Let the residual heat melt the cheese slightly, or place the plates under a broiler for 1-2 minutes for a bubbly topping.
Serve immediately and enjoy your low-carb spaghetti with tomato sauce and cheese!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 9893 mg | 430% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 74.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1138 mg | 88% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3050 mg | 65% | |
*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.
