Whole30 Spaghetti Pomodoro
Dive into a light and refreshing twist on a classic Italian favorite with Whole30 Spaghetti Pomodoro! This vibrant recipe swaps traditional pasta for zucchini noodles, creating a gluten-free, grain-free base that’s perfect for clean eating. Juicy cherry tomatoes simmered with fragrant garlic, fresh basil, and a touch of crushed red pepper flakes transform into a luscious, aromatic sauce that clings beautifully to the tender zucchini spirals. Ready in just 40 minutes from start to finish, this wholesome and healthy dish makes a satisfying dinner for anyone embracing a Whole30 lifestyle or simply seeking a flavorful, veggie-packed alternative to traditional spaghetti. Serve it fresh, topped with a sprinkle of basil for a burst of herbaceousness, and enjoy guilt-free indulgence that’s both nourishing and delicious!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 4 cups Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 4 large Garlic cloves
- 1 cup Fresh basil leaves
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Using a spiralizer, prepare zucchini noodles from the 4 medium zucchinis and set them aside on a clean kitchen towel to absorb excess moisture.
Halve the cherry tomatoes and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the halved cherry tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices. Use a wooden spoon to gently mash some of the tomatoes to create a light sauce.
Stir in the salt, black pepper, and crushed red pepper flakes. Let the sauce simmer for another 2 minutes, then reduce the heat to low.
In a separate large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently, just until they are warmed through and slightly softened. Avoid overcooking to prevent sogginess.
Transfer the cooked zucchini noodles to the skillet with the tomato sauce. Toss gently to combine, ensuring the noodles are well coated with the sauce.
Remove the skillet from heat and tear the fresh basil leaves over the dish. Toss gently again to distribute the basil evenly.
Serve immediately, garnished with extra basil leaves if desired. Enjoy your Whole30-compliant Spaghetti Pomodoro!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 943 mg | 20% | |
*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.
