Low Carb Spaghetti All'Arrabbiata
Transform your pasta night with this irresistibly bold and flavorful Low Carb Spaghetti All’Arrabbiata! This keto-friendly twist on the classic Italian dish swaps traditional spaghetti for tender zucchini noodles, also known as zoodles, creating a satisfying yet guilt-free meal. The vibrant arrabbiata sauce is a spicy, garlicky delight, made with crushed tomatoes, tomato paste, red chili flakes, and a fragrant touch of fresh basil. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it perfect for busy weeknights. Serve it with a sprinkle of freshly grated Parmesan for added richness or keep it dairy-free for a lighter, plant-based option. Packed with flavor, nutrients, and just the right kick of spice, this zoodle-based all’arrabbiata is destined to become a weeknight favorite! Perfect for low-carb, gluten-free, and healthy eating goals.
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Ingredients
- 4 medium (spiralized into noodles) Zucchini
- 2 tablespoons Olive oil
- 4 cloves (finely chopped) Garlic
- 1 teaspoon Red chili flakes
- 1 cup Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, plus extra for garnish) Fresh basil
- 0.25 cup (optional, grated) Parmesan cheese
Directions
Step 1
Wash and trim the zucchini, then use a spiralizer to create zucchini noodles (zoodles). Set aside.
Step 2
Heat the olive oil in a large skillet over medium heat.
Step 3
Add the chopped garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Step 4
Stir in the red chili flakes and cook for 30 seconds to release their flavor.
Step 5
Add the canned crushed tomatoes and tomato paste. Stir well to combine.
Step 6
Season the sauce with salt and black pepper. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, to thicken and allow the flavors to develop.
Step 7
Stir in the chopped fresh basil and cook for an additional 1 minute.
Step 8
While the sauce simmers, heat a separate skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until just tender but still firm (al dente). Do not overcook to prevent them from becoming watery.
Step 9
Transfer the zucchini noodles to serving plates and spoon the arrabbiata sauce on top.
Step 10
Garnish with additional fresh basil and, if desired, a sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1115.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 722.0 |
| Total Fat 38.2g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 22.2mg | 0% |
| Sodium 9109.6mg | 0% |
| Total Carbohydrate 80.9g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 66.6g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.2mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2758.1mg | 0% |
Source of Calories