No Pasta Crunchy Spaghetti
Discover a healthy yet satisfying twist on classic Italian comfort food with our "No Pasta Crunchy Spaghetti." This low-carb, gluten-free delight swaps traditional pasta for freshly spiralized zucchini noodles, offering a lighter, fiber-packed alternative while keeping all the robust flavors you love. Tossed with golden-toasted ground almonds for a nutty crunch and topped with a zesty homemade tomato sauce infused with garlic, red bell pepper, and Italian herbs, this dish is a harmony of textures and tastes. Finished with a sprinkle of parmesan cheese and aromatic fresh basil, it’s perfect for those craving a nutritious, flavorful dinner that’s ready in just 35 minutes. Whether you’re following a keto, vegetarian, or clean-eating lifestyle, this vibrant zucchini spaghetti will leave you craving a second helping!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 3 tablespoons olive oil
- 1 medium-sized red bell pepper
- 1 small onion
- 3 cloves garlic cloves
- 1 14-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red chili flakes
- 0.5 cup parmesan cheese
- 0.25 cup ground almonds
- 5 leaves fresh basil leaves
- to taste salt
- to taste black pepper
Instructions
Wash and spiralize the zucchini into thin noodle-like strands using a spiralizer or julienne peeler. Set aside on a paper towel to absorb excess moisture.
Chop the red bell pepper into small dice and finely chop the onion and garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
Add the diced red bell pepper to the skillet and cook for another 3 minutes until softened.
Stir in the crushed tomatoes, Italian seasoning, red chili flakes, salt, and black pepper. Let the sauce simmer over low heat for 8-10 minutes, stirring occasionally.
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in another skillet. Toast the ground almonds over medium-low heat for 2-3 minutes until golden brown and crunchy.
Add the spiralized zucchini noodles to the second skillet with the almonds and toss gently to coat, warming the noodles slightly (about 2 minutes). Avoid overcooking to maintain their crunch.
Serve by placing the zucchini noodles on a plate, topping with the tomato sauce, then sprinkling grated parmesan cheese and chopped basil leaves over the top.
Enjoy immediately for the perfect combination of fresh, crunchy, and savory flavors.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 10182 mg | 443% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 76.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3240 mg | 69% | |
*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.
