Whole30 Fettuccine Pasta with Tomato Sauce
Transform your pasta night with this Whole30 Fettuccine Pasta with Tomato Sauce, a healthy and flavor-packed twist on a classic Italian favorite. This recipe swaps traditional pasta for zucchini noodles, delivering a light yet satisfying dish that's both gluten-free and grain-free—perfect for those following Whole30 or looking for a guilt-free indulgence. The vibrant homemade tomato sauce features fragrant garlic, sweet onions, and a medley of dried herbs, simmered to perfection for a robust flavor. A touch of crushed red pepper adds a subtle kick, while fresh basil leaves elevate the dish with an herbaceous finish. Ready in just 40 minutes and boasting plenty of fresh, whole ingredients, this dish is perfect for busy weeknights or elegant entertaining. Serve it warm with a sprinkle of your favorite Whole30-compliant toppings and watch it become your new go-to healthy comfort food.
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 1 medium Yellow onion
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
Instructions
Begin by washing the zucchini. Using a spiralizer, create fettuccine-style noodles from the zucchini and set them aside.
Mince the garlic, and finely dice the onion.
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
Add the canned crushed tomatoes to the skillet and stir to combine with the onion and garlic. Bring the mixture to a gentle simmer.
Stir in the dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer gently for about 15 minutes, stirring occasionally.
Taste the sauce and adjust seasoning if necessary. While the sauce simmers, pat the zucchini noodles dry with a paper towel to remove excess moisture.
Once the sauce is ready, add the zucchini noodles to the skillet and toss them gently in the sauce to coat. Cook for another 4-5 minutes until the noodles are warm but still firm (al dente).
Serve the fettuccine immediately, garnished with fresh basil leaves.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11692 mg | 508% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 107.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5112 mg | 109% | |
*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.
