Whole30 Classic Red Sauce Pasta

Transform your pasta nights with this healthy and flavorful Whole30 Classic Red Sauce Pasta! This recipe swaps traditional noodles for fresh zucchini spirals, creating a low-carb, gluten-free base that’s as satisfying as it is nutritious. The star of the dish is a rich, slow-simmered red sauce crafted from pantry staples like crushed tomatoes, tomato paste, and aromatic spices, balanced with the natural sweetness of sautéed onions and garlic. A touch of fresh basil adds a burst of herbal freshness, making every bite irresistibly vibrant. Perfect for anyone following a Whole30, Paleo, or low-carb lifestyle, this quick and wholesome recipe is ready in just 50 minutes and delivers restaurant-quality flavor right in your kitchen. Pair it with a crisp green salad for a complete, guilt-free dinner experience!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 3 large Garlic cloves
• 1 medium Onion
• 28 ounces Crushed tomatoes (canned)
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh basil leaves

Directions

Step 1

Start by making the zucchini noodles. Use a spiralizer to cut the 4 medium zucchinis into spiral noodles. Set them aside on a clean towel to absorb excess moisture.

Step 2

Mince the 3 large garlic cloves and finely chop the medium onion. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped onions to the skillet and sauté them for about 5 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Step 4

Pour in the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste, stirring to combine with the onions and garlic.

Step 5

Season the sauce with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.25 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine all ingredients.

Step 6

Bring the sauce to a gentle simmer and let it cook on low heat for about 20 minutes, stirring occasionally to prevent sticking.

Step 7

Meanwhile, pat the zucchini noodles dry with the towel to remove any additional moisture.

Step 8

After the sauce has simmered, turn off the heat and stir in 0.25 cup of fresh basil leaves, keeping a few for garnish.

Step 9

In a separate large skillet over medium-high heat, add a touch of olive oil and toss in the zucchini noodles. Cook them for 2-3 minutes until they are tender but not mushy, stirring occasionally.

Step 10

To serve, place the cooked zucchini noodles in serving bowls and top generously with the prepared red sauce. Garnish with additional fresh basil leaves as desired.

Nutrition Facts

Serving size	(1816.1g)

Amount per serving	% Daily Value*
Calories	853.3

Total Fat 32.6g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 9656.2mg	0%
Total Carbohydrate 133.7g	0%
Dietary Fiber 24.5g	0%
Total Sugars 95.4g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 354.2mg	0%
Iron 10.1mg	0%
Potassium 4058.6mg	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: 31.9%

Protein: 10.0%

Carbs: 58.1%