Whole30 Pasta Shells with Tomato Sauce
Elevate your pasta night with this Whole30 Pasta Shells with Tomato Sauce recipe, a fresh and healthy twist on a classic favorite! This gluten-free, grain-free dish swaps traditional pasta shells for tender zucchini spirals, creating a light and satisfying base that perfectly complements the bold flavors of the homemade tomato sauce. Crafted with crushed tomatoes, fragrant garlic and onion, and a medley of dried herbs, this sauce is simmered to perfection for a rich, savory experience. With a quick preparation time of just 45 minutes, this easy-to-follow recipe is ideal for meal prep or weeknight dinners. Serve it warm, topped with fresh basil, for a delicious and nourishing meal that’s Whole30-compliant and bursting with vibrant Mediterranean flavors.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1 small onion
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Start by preparing the zucchini pasta shells: Trim the ends of the zucchinis, and use a spiralizer to create pasta-like shells. If you do not have a spiralizer, use a peeler to make thin strips.
Place the zucchini shells in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, gently pat the zucchini shells dry with a kitchen towel.
While the zucchini rests, prepare the tomato sauce: Finely chop the garlic and the onion.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
Add the crushed tomatoes to the saucepan, along with the dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, reduce heat to low, and let cook for about 20 minutes, stirring occasionally, until the sauce thickens.
While the sauce is simmering, heat a non-stick skillet over medium heat. Add the prepared zucchini shells and sauté for about 5 to 7 minutes, or until they have softened to your desired texture.
Once the sauce is done, taste and adjust the seasoning with more salt or pepper if necessary. Stir in the fresh basil leaves just before serving.
To serve, plate a portion of sautéed zucchini pasta shells and top with a generous amount of the tomato sauce. Optionally garnish with additional fresh basil.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9636 mg | 419% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 92.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4638 mg | 99% | |
*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.
