Whole30 Classic Red Sauce Pasta
Transform your weeknight dinners with this hearty, Whole30 Classic Red Sauce Pasta recipe—a healthy twist on an Italian favorite. Featuring tender zucchini noodles as a grain-free pasta alternative, this dish is topped with a rich, homemade tomato sauce infused with garlic, onion, dried herbs, and a touch of red pepper for subtle heat. Simmered to perfection and finished with fragrant fresh basil, this vibrant meal is both gluten-free and dairy-free, making it ideal for those following Whole30 or other clean eating plans. Ready in under an hour, it’s a wholesome, plant-based delight that doesn’t compromise on flavor. Perfect for family meals or meal prep, this low-carb pasta alternative will quickly become your go-to recipe for satisfying comfort food.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Onion
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
Instructions
Start by making the zucchini noodles. Use a spiralizer to cut the 4 medium zucchinis into spiral noodles. Set them aside on a clean towel to absorb excess moisture.
Mince the 3 large garlic cloves and finely chop the medium onion. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onions to the skillet and sauté them for about 5 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Pour in the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste, stirring to combine with the onions and garlic.
Season the sauce with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.25 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine all ingredients.
Bring the sauce to a gentle simmer and let it cook on low heat for about 20 minutes, stirring occasionally to prevent sticking.
Meanwhile, pat the zucchini noodles dry with the towel to remove any additional moisture.
After the sauce has simmered, turn off the heat and stir in 0.25 cup of fresh basil leaves, keeping a few for garnish.
In a separate large skillet over medium-high heat, add a touch of olive oil and toss in the zucchini noodles. Cook them for 2-3 minutes until they are tender but not mushy, stirring occasionally.
To serve, place the cooked zucchini noodles in serving bowls and top generously with the prepared red sauce. Garnish with additional fresh basil leaves as desired.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1082 mg | 23% | |
*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.
