Low Carb Spaghetti with Tomato Sauce and Cheese

Indulge in a guilt-free twist on a classic Italian favorite with this Low Carb Spaghetti with Tomato Sauce and Cheese. Instead of traditional pasta, this recipe features tender zucchini noodles (zoodles) that are lightly sautéed to preserve their delicate bite. The rich, homemade tomato sauce is crafted with sautéed garlic and onion, simmered with savory diced tomatoes, tomato paste, and Italian herbs like basil and oregano for a robust flavor. Topped with a blend of melted parmesan and mozzarella cheese, this dish delivers all the comforting flavors of spaghetti without the excess carbs. Perfect for a quick, healthy dinner that’s low-carb, keto-friendly, and bursting with fresh, wholesome ingredients. Serve it up in just 35 minutes, and savor a plate that’s as nutritious as it is delicious!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium (about 6-8 inches each) zucchini
• 2 tablespoons olive oil
• 3 cloves garlic
• 0.5 medium onion
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup parmesan cheese
• 0.5 cup mozzarella cheese
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Wash the zucchini and use a spiralizer to create zucchini noodles (zoodles). Set zoodles aside on a clean towel to absorb excess moisture.

Step 2

Finely mince the garlic and dice the onion.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until softened and fragrant.

Step 4

Add the canned diced tomatoes and tomato paste to the skillet. Stir to combine.

Step 5

Season the tomato sauce with dried basil, dried oregano, salt, black pepper, and, if desired, red pepper flakes. Let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 6

While the sauce simmers, heat the remaining 1 tablespoon of olive oil in another skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened. Avoid overcooking to prevent them from becoming soggy.

Step 7

Drain any excess liquid from the skillet with the zoodles and divide them evenly among serving plates.

Step 8

Taste the tomato sauce and adjust seasoning if necessary. Spoon the sauce generously over the zoodles.

Step 9

Top each plate with a mix of parmesan and mozzarella cheese. Let the residual heat melt the cheese slightly, or place the plates under a broiler for 1-2 minutes for a bubbly topping.

Step 10

Serve immediately and enjoy your low-carb spaghetti with tomato sauce and cheese!

Nutrition Facts

Serving size	(1437.3g)

Amount per serving	% Daily Value*
Calories	1139.1

Total Fat 68.6g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 89.1mg	0%
Sodium 9892.7mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 74.7g
Protein 43.8g	0%

Vitamin D 9.0IU	0%
Calcium 1137.5mg	0%
Iron 6.9mg	0%
Potassium 3049.7mg	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: 53.0%

Protein: 15.0%

Carbs: 32.0%