Keto Spaghetti Pomodoro
Say hello to your new favorite low-carb Italian classic—Keto Spaghetti Pomodoro! This vibrant and flavorful dish swaps traditional pasta for tender zucchini noodles, also known as zoodles, making it a guilt-free indulgence perfect for keto or gluten-free lifestyles. Fresh cherry tomatoes burst with natural sweetness, while garlic, basil, and a touch of Italian seasoning elevate the simple pomodoro sauce to new heights of flavor. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or light, satisfying meals. Customize your plate with a sprinkle of grated Parmesan or a dash of red pepper flakes for an extra kick. Healthy, delicious, and packed with fresh ingredients, this keto-friendly spaghetti is sure to impress!
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Ingredients
- 4 medium-sized Zucchini
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 2 cups Cherry tomatoes
- 2 tablespoons Tomato paste
- 0.25 cup Fresh basil leaves
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Red pepper flakes (optional)
- 0.25 cup Parmesan cheese (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Wash the zucchinis thoroughly and trim off the ends. Use a spiralizer to create zucchini noodles (also known as zoodles). Set them aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not burnt.
Step 3
Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
Step 4
Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the flavors to meld together.
Step 5
Add the fresh basil leaves to the skillet and stir until wilted. Turn the heat to low and keep the sauce warm while preparing the zoodles.
Step 6
In a separate large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing frequently, until they are slightly tender but still have a bite.
Step 7
Transfer the cooked zoodles to individual serving plates or bowls. Top with the warm pomodoro sauce.
Step 8
Garnish with freshly grated Parmesan cheese (if desired) and additional basil leaves. Serve immediately and enjoy your keto-friendly spaghetti pomodoro!
Nutrition Facts
| Serving size | (1223.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 881.3 |
| Total Fat 47.8g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 35.7mg | 0% |
| Sodium 9581.3mg | 0% |
| Total Carbohydrate 83.2g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 66.4g | |
| Protein 35.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 867.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2851.8mg | 0% |
Source of Calories