Paleo Spaghetti with Tomato Sauce and Parmesan
Transform your pasta night with this vibrant Paleo Spaghetti with Tomato Sauce and Parmesan, a wholesome spin on a classic dish! Instead of traditional pasta, this recipe features zucchini noodles (zoodles), offering a low-carb, nutrient-packed alternative that's perfect for anyone following a paleo or gluten-free diet. The rich, savory tomato sauce is made from canned crushed tomatoes, aromatic garlic, and onion, with a dash of dried basil and oregano for robust Italian-inspired flavors. Topped with a sprinkle of nutritional yeast as a dairy-free Parmesan substitute, this dish is both satisfying and completely dairy-free. Ready in just 40 minutes, this healthy, veggie-packed recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with a garnish of fresh basil for an elegant finishing touch. Enjoy the comfort of pasta without compromising your lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces zucchini (large, for spiralizing)
- 2 tablespoons olive oil
- 1 piece onion (small, finely chopped)
- 3 pieces garlic cloves (minced)
- 28 ounces crushed tomatoes (canned, unsweetened)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons nutritional yeast (for topping)
- 4 leaves fresh basil leaves (optional, for garnish)
Instructions
Using a spiralizer, create zucchini noodles (zoodles) from the 4 large zucchinis. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
Pour in the 28 ounces of crushed tomatoes and stir to combine.
Season the tomato sauce with 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir and let simmer for 15 minutes, allowing the flavors to meld.
While the sauce simmers, heat another skillet over medium-high heat and lightly sauté the zucchini noodles for 2-3 minutes, or until just tender. Be careful not to overcook as they can become watery.
Divide the zucchini noodles evenly among 4 plates.
Top each plate of noodles with the tomato sauce.
Sprinkle 1 tablespoon of nutritional yeast on each serving as a dairy-free Parmesan substitute.
Garnish with fresh basil leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 46.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3654 mg | 78% | |
*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.
