Whole30 Fettuccine Pasta with Tomato Sauce
Satisfy your cravings for a comforting pasta dish while staying true to your health goals with this Whole30 Fettuccine Pasta with Tomato Sauce. Featuring tender, spiralized zucchini noodles, this recipe is a wholesome, low-carb alternative to traditional fettuccine. A rich, savory tomato sauce made with garlic, onion, and aromatic herbs like dried basil and oregano is the perfect complement, offering bold Italian-inspired flavors without added sugar or processed ingredients. Ready in just 40 minutes, this light yet satisfying meal is perfect for dinner any night of the week. Garnished with fresh basil, this dish is not only Whole30-compliant but also gluten-free, paleo-friendly, and bursting with heartwarming flavor. Perfect for anyone looking for a nutritious, guilt-free pasta experience!
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Ingredients
- 4 large Zucchini
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 1 medium Yellow onion
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
Directions
Step 1
Begin by washing the zucchini. Using a spiralizer, create fettuccine-style noodles from the zucchini and set them aside.
Step 2
Mince the garlic, and finely dice the onion.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
Step 4
Add the canned crushed tomatoes to the skillet and stir to combine with the onion and garlic. Bring the mixture to a gentle simmer.
Step 5
Stir in the dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer gently for about 15 minutes, stirring occasionally.
Step 6
Taste the sauce and adjust seasoning if necessary. While the sauce simmers, pat the zucchini noodles dry with a paper towel to remove excess moisture.
Step 7
Once the sauce is ready, add the zucchini noodles to the skillet and toss them gently in the sauce to coat. Cook for another 4-5 minutes until the noodles are warm but still firm (al dente).
Step 8
Serve the fettuccine immediately, garnished with fresh basil leaves.
Nutrition Facts
| Serving size | (1964.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 887.5 |
| Total Fat 32.7g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 0mg | 0% |
| Sodium 11691.6mg | 0% |
| Total Carbohydrate 140.5g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 107.2g | |
| Protein 23.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 440.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 5111.7mg | 0% |
Source of Calories