Whole30 Spaghetti Pomodoro
Savor the vibrant flavors of this Whole30 Spaghetti Pomodoro, a healthier, grain-free take on the classic Italian favorite! This recipe combines tender zucchini noodles with a luscious cherry tomato sauce infused with garlic, fresh basil, and a hint of red pepper flakes for a perfectly balanced dish. Ready in just 40 minutes, this low-carb, gluten-free meal is as easy to prepare as it is delicious. Each ingredient shines, from the lightly sautéed zoodles that retain their delightful texture to the juicy tomatoes that create a naturally sweet and tangy sauce. Ideal for weeknight dinners or meal prep, this wholesome yet indulgent recipe lets you enjoy the comforting essence of spaghetti without compromising your Whole30 or paleo goals. Pair with a side salad or roasted vegetables for a complete, satisfying meal!
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Ingredients
- 4 medium Zucchini
- 4 cups Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 4 large Garlic cloves
- 1 cup Fresh basil leaves
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Using a spiralizer, prepare zucchini noodles from the 4 medium zucchinis and set them aside on a clean kitchen towel to absorb excess moisture.
Step 2
Halve the cherry tomatoes and mince the garlic cloves.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Step 4
Add the halved cherry tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices. Use a wooden spoon to gently mash some of the tomatoes to create a light sauce.
Step 5
Stir in the salt, black pepper, and crushed red pepper flakes. Let the sauce simmer for another 2 minutes, then reduce the heat to low.
Step 6
In a separate large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently, just until they are warmed through and slightly softened. Avoid overcooking to prevent sogginess.
Step 7
Transfer the cooked zucchini noodles to the skillet with the tomato sauce. Toss gently to combine, ensuring the noodles are well coated with the sauce.
Step 8
Remove the skillet from heat and tear the fresh basil leaves over the dish. Toss gently again to distribute the basil evenly.
Step 9
Serve immediately, garnished with extra basil leaves if desired. Enjoy your Whole30-compliant Spaghetti Pomodoro!
Nutrition Facts
| Serving size | (1472.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 788.9 |
| Total Fat 45.6g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 9856.6mg | 0% |
| Total Carbohydrate 91.2g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 70.0g | |
| Protein 15.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 260.7mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 3292.5mg | 0% |
Source of Calories