Low Carb Classic Spaghetti with Marinara Sauce

Indulge in the comforting flavors of Italian cuisine with a healthy twist in this Low Carb Classic Spaghetti with Marinara Sauce. Perfectly spiralized zucchini takes the place of traditional pasta, making it a guilt-free, keto-friendly alternative that doesn’t compromise on taste. The robust homemade marinara sauce, simmered with garlic, onion, crushed tomatoes, and fragrant herbs like oregano and basil, delivers a rich and savory depth of flavor. A hint of red pepper flakes adds a subtle kick, while a generous sprinkle of Parmesan cheese and fresh basil leaves provide the perfect finishing touch. Ready in just 50 minutes, this satisfying, veggie-packed meal is ideal for anyone looking to enjoy a classic Italian dish while keeping it wholesome, low-carb, and absolutely delicious.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 medium Zucchini
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Parmesan cheese
• 5 leaves Fresh basil leaves

Directions

Step 1

Begin by creating zucchini noodles. Using a spiralizer, process the 6 medium zucchinis into spaghetti-like strands. If you do not have a spiralizer, you can use a vegetable peeler to make thin ribbons.

Step 2

Place the zucchini noodles into a colander, sprinkle with 0.5 teaspoon of salt, and let them sit while you prepare the sauce. This helps to draw out excess moisture.

Step 3

Mince the 3 cloves of garlic and dice the medium onion finely.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, and sauté until soft and translucent, about 5 minutes.

Step 5

Add the 28 ounces of canned crushed tomatoes and 2 tablespoons of tomato paste, stirring to combine with the garlic and onion.

Step 6

Stir in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Allow the sauce to simmer gently for about 15-20 minutes. Stir occasionally until the sauce has thickened and the flavors have melded.

Step 7

While the sauce is simmering, gently squeeze the zucchini noodles to remove any excess moisture, then pat them dry with a kitchen towel.

Step 8

In another non-stick skillet over medium heat, add a touch of olive oil and quickly toss the zucchini noodles for about 2 to 3 minutes, just until they are warmed through but still al dente.

Step 9

Divide the zucchini noodles among four bowls. Spoon the marinara sauce over each serving.

Step 10

Top with 0.5 cup of grated Parmesan cheese divided evenly among the 4 servings.

Step 11

Garnish with fresh basil leaves before serving.

Step 12

Serve immediately and enjoy your low-carb classic spaghetti meal!

Nutrition Facts

Serving size	(2251.8g)

Amount per serving	% Daily Value*
Calories	1175.6

Total Fat 48.1g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 3.6g
Cholesterol 44.5mg	0%
Sodium 14884.4mg	0%
Total Carbohydrate 161.9g	0%
Dietary Fiber 27.5g	0%
Total Sugars 126.0g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 913.0mg	0%
Iron 12.9mg	0%
Potassium 5878.4mg	0%

*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.

Source of Calories

Fat: 34.6%

Protein: 13.6%

Carbs: 51.8%