Whole30 Spaghetti with Sausage
Indulge in a hearty, flavor-packed dish with this Whole30 Spaghetti with Sausage recipe—an ideal choice for anyone craving a satisfying meal while staying Whole30-compliant. This healthy spin on Italian comfort food swaps traditional pasta for fresh zucchini noodles (zoodles), offering a gluten-free and low-carb alternative. Tossed in a robust sausage marinara sauce made with Whole30-compliant Italian sausage, vibrant crushed tomatoes, aromatic garlic, and a mix of dried herbs, every bite is layered with irresistible depth and spice. Quick to prepare in just 40 minutes, this dish is perfect for busy weeknights or your next meal prep session. Serve it fresh with a sprinkle of parsley for a stunning presentation that’s equally nutritious and delicious.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound Whole30-compliant Italian sausage
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 28-ounce can crushed tomatoes (no added sugar)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Using a spiralizer, turn the zucchinis into noodles (zoodles) and set them aside on a paper towel to drain any excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Whole30-compliant Italian sausage and cook for 5-7 minutes, breaking it up into small pieces, until fully browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened. Then, stir in the minced garlic and cook for 1 minute until fragrant.
Pour the crushed tomatoes into the skillet and stir. Add the dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix well and let the sauce simmer for 10 minutes to thicken slightly.
Return the cooked sausage to the skillet and stir to combine with the sauce. Allow it to simmer for another 5 minutes to meld the flavors together.
While the sauce is simmering, heat a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm (do not overcook to avoid sogginess).
To serve, divide the zucchini noodles among four plates and top with the sausage marinara sauce. Garnish with fresh parsley and enjoy your Whole30-compliant spaghetti!
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 11318 mg | 492% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 60.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3125 mg | 66% | |
*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.
