Paleo Spaghetti with Tomato Sauce and Parmesan
Transform your pasta night with this wholesome and delicious Paleo Spaghetti with Tomato Sauce and Parmesan! This recipe swaps traditional pasta for fresh, spiralized zucchini noodles (zoodles), offering a light and nutrient-packed alternative that's perfect for clean eating enthusiasts. A rich, homemade tomato sauce made with sautéed onions, garlic, and a blend of dried herbs like basil and oregano takes center stage, simmering to create a flavorful, comforting base. Instead of traditional Parmesan, a sprinkle of nutritional yeast delivers a cheesy, dairy-free finish, making this dish gluten-free, Paleo-friendly, and vegan-optional. Ready in just 40 minutes, this hearty yet low-carb meal is perfect for busy weeknights or a health-conscious family dinner. Garnish with fresh basil leaves for an extra pop of color and flavor that’s sure to impress!
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Ingredients
- 4 pieces zucchini (large, for spiralizing)
- 2 tablespoons olive oil
- 1 piece onion (small, finely chopped)
- 3 pieces garlic cloves (minced)
- 28 ounces crushed tomatoes (canned, unsweetened)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons nutritional yeast (for topping)
- 4 leaves fresh basil leaves (optional, for garnish)
Directions
Step 1
Using a spiralizer, create zucchini noodles (zoodles) from the 4 large zucchinis. Set aside.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 3
Add the finely chopped onion and sauté for 3-4 minutes, or until softened.
Step 4
Add the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
Step 5
Pour in the 28 ounces of crushed tomatoes and stir to combine.
Step 6
Season the tomato sauce with 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir and let simmer for 15 minutes, allowing the flavors to meld.
Step 7
While the sauce simmers, heat another skillet over medium-high heat and lightly sauté the zucchini noodles for 2-3 minutes, or until just tender. Be careful not to overcook as they can become watery.
Step 8
Divide the zucchini noodles evenly among 4 plates.
Step 9
Top each plate of noodles with the tomato sauce.
Step 10
Sprinkle 1 tablespoon of nutritional yeast on each serving as a dairy-free Parmesan substitute.
Step 11
Garnish with fresh basil leaves, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1719.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 642.7 |
| Total Fat 33.5g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2254.6mg | 0% |
| Total Carbohydrate 76.3g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 46.3g | |
| Protein 22.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.2mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 3654.3mg | 0% |
Source of Calories