Low Carb Spaghetti with Tomato Sauce and Sausage
Elevate your weeknight dinner with a healthy twist on a classic favorite—Low Carb Spaghetti with Tomato Sauce and Sausage! This recipe swaps traditional pasta for light and nutritious zucchini noodles (zoodles), creating a deliciously guilt-free alternative that’s perfect for keto and low-carb lifestyles. Packed with robust Italian flavors, the dish features tender, sugar-free Italian sausage simmered in a rich tomato sauce infused with garlic, onion, oregano, and basil. The zoodles are cooked to al dente perfection, ensuring a satisfying texture while soaking up the savory sauce. With just 40 minutes from prep to plate, this easy one-pan recipe is a crowd-pleaser that doesn’t skimp on flavor. Garnish with freshly grated Parmesan cheese and parsley for a delicious finishing touch. Perfect for those seeking low-carb comfort food with a hearty, homemade flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 links Italian sausage (sugar-free)
- 3 cloves Garlic
- 1 small Onion
- 1 can (15 ounces) Crushed tomatoes (low-carb, no added sugar)
- 2 tablespoons Tomato paste (unsweetened)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set the zoodles aside on a clean kitchen towel to absorb any excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Remove the casings from the Italian sausage and crumble the sausage meat into the skillet. Cook the sausage for 5-7 minutes, breaking it apart with a wooden spoon, until browned and fully cooked. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and chopped onion for 3-4 minutes until fragrant and softened.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Add the cooked sausage back to the skillet with the tomato sauce. Stir well to combine and let it simmer for another 5 minutes.
In a separate large skillet, quickly sauté the zucchini noodles over medium-high heat for 2-3 minutes, just until they are slightly tender but still retain a slight crunch (al dente). Do not overcook the zoodles to prevent them from becoming mushy.
Divide the cooked zucchini noodles among serving plates and top with the sausage tomato sauce.
Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 11299 mg | 491% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 65.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2890 mg | 61% | |
*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.
