Low Carb Spaghetti with Tomato Sauce and Parmesan
Indulge in this guilt-free and flavorful Low Carb Spaghetti with Tomato Sauce and Parmesan, a perfect alternative to classic pasta nights. This recipe swaps traditional spaghetti for zucchini noodles, or "zoodles," delivering all the satisfaction of a hearty Italian meal while keeping carbs to a minimum. Tossed with a vibrant homemade tomato sauce seasoned with garlic, oregano, and basil, and crowned with a generous sprinkle of nutty Parmesan cheese, this dish is both wholesome and delicious. Ready in just 35 minutes, it's an ideal choice for busy weeknights or those seeking a lighter, nutrient-packed option. Serve garnished with fresh basil for a burst of fragrance and color—perfectly balanced and irresistibly comforting!
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Recipe Information
Ingredients
- 4 medium (about 6 inches each) Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 15 ounces Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0.5 cups grated Parmesan cheese
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Wash the zucchinis thoroughly and trim off the ends. Using a spiralizer or a julienne peeler, slice the zucchinis into thin noodles (zoodles). Set them aside on a paper towel to remove excess moisture.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Mince the garlic and sauté it for about 1 minute until fragrant but not browned.
Add the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes to the saucepan. Stir well to combine.
Reduce the heat to low and let the tomato sauce simmer for 15 minutes, stirring occasionally. Taste the sauce and adjust seasonings as needed.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing frequently, until slightly softened but still firm (al dente). Do not overcook as the zoodles can become mushy.
Divide the zoodles into 4 serving bowls. Top each portion with the warm tomato sauce.
Sprinkle the grated Parmesan cheese over the top of each serving. Add fresh basil leaves as a garnish, if desired.
Serve immediately and enjoy your delicious and low-carb spaghetti!
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 9502 mg | 413% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 74.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3354 mg | 71% | |
*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.
