Paleo Penne Pasta with Marinara Sauce
Indulge in this wholesome and vibrant Paleo Penne Pasta with Marinara Sauce, a healthy twist on a beloved Italian classic! Instead of traditional pasta, this recipe features zucchini "penne" created with a spiralizer and lightly blanched for the perfect al dente texture. The rich marinara sauce is crafted with crushed tomatoes, fragrant garlic, sautéed onions, and a blend of dried herbs, delivering a robust and savory flavor with a hint of spice from red pepper flakes. Garnished with fresh basil, this dish is not only gluten-free and grain-free but also dairy-free, making it perfect for Paleo enthusiasts or anyone seeking a clean, low-carb alternative. Ready in under an hour and packed with wholesome ingredients, this zucchini pasta dish is as satisfying as it is nourishing—perfect for weeknights or impressing guests with a creative, health-conscious meal!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh basil leaves
Instructions
Start by preparing the zucchini penne pasta. Using a spiralizer or julienne peeler, create penne-like shapes from the zucchini by cutting them into short, thick slices once spiralized. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Mince the garlic and add it to the skillet, cooking for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes and stir well to combine.
Add the dried oregano, dried basil, sea salt, black pepper, and red pepper flakes to the sauce. Stir to mix the spices evenly.
Let the sauce simmer over medium-low heat for about 20 minutes, allowing the flavors to meld together. Stir occasionally.
While the sauce is cooking, bring another pot of water to a simmer and blanch the prepared zucchini for about 2-3 minutes to slightly soften them. Drain and set aside.
Once the marinara sauce is cooked, remove it from the heat and add the fresh basil leaves, stirring them into the sauce.
Add the blanched zucchini pasta to the skillet with the marinara sauce.
Gently toss the zucchini penne in the sauce until well coated.
Serve the Paleo Penne Pasta with Marinara Sauce immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9854 mg | 428% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 84.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3707 mg | 79% | |
*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.
