No Pasta Crunchy Spaghetti
Discover a healthy yet satisfying twist on classic Italian comfort food with our "No Pasta Crunchy Spaghetti." This low-carb, gluten-free delight swaps traditional pasta for freshly spiralized zucchini noodles, offering a lighter, fiber-packed alternative while keeping all the robust flavors you love. Tossed with golden-toasted ground almonds for a nutty crunch and topped with a zesty homemade tomato sauce infused with garlic, red bell pepper, and Italian herbs, this dish is a harmony of textures and tastes. Finished with a sprinkle of parmesan cheese and aromatic fresh basil, it’s perfect for those craving a nutritious, flavorful dinner that’s ready in just 35 minutes. Whether you’re following a keto, vegetarian, or clean-eating lifestyle, this vibrant zucchini spaghetti will leave you craving a second helping!
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Ingredients
- 4 medium-sized zucchini
- 3 tablespoons olive oil
- 1 medium-sized red bell pepper
- 1 small onion
- 3 cloves garlic cloves
- 1 14-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red chili flakes
- 0.5 cup parmesan cheese
- 0.25 cup ground almonds
- 5 leaves fresh basil leaves
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Wash and spiralize the zucchini into thin noodle-like strands using a spiralizer or julienne peeler. Set aside on a paper towel to absorb excess moisture.
Step 2
Chop the red bell pepper into small dice and finely chop the onion and garlic cloves.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
Step 4
Add the diced red bell pepper to the skillet and cook for another 3 minutes until softened.
Step 5
Stir in the crushed tomatoes, Italian seasoning, red chili flakes, salt, and black pepper. Let the sauce simmer over low heat for 8-10 minutes, stirring occasionally.
Step 6
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in another skillet. Toast the ground almonds over medium-low heat for 2-3 minutes until golden brown and crunchy.
Step 7
Add the spiralized zucchini noodles to the second skillet with the almonds and toss gently to coat, warming the noodles slightly (about 2 minutes). Avoid overcooking to maintain their crunch.
Step 8
Serve by placing the zucchini noodles on a plate, topping with the tomato sauce, then sprinkling grated parmesan cheese and chopped basil leaves over the top.
Step 9
Enjoy immediately for the perfect combination of fresh, crunchy, and savory flavors.
Nutrition Facts
| Serving size | (1551.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1202.1 |
| Total Fat 74.0g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 44.5mg | 0% |
| Sodium 10181.7mg | 0% |
| Total Carbohydrate 107.8g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 76.7g | |
| Protein 36.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 781.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3240.5mg | 0% |
Source of Calories