One of the most difficult parts of going keto is cutting out carbs. For many people, this is hardest when it comes to pasta. There are so many delicious pasta dishes that you just can’t eat anymore. At least, that’s how it might seem at first.
Zucchini noodles (“zoodles”) are a delicious and healthy way to swap out your pasta for something that’s a little more nutritious. For as good as zucchini noodles can sub into an existing recipe, there’s also plenty made to take advantage of them on their own.
Let’s take a look at our recipe for keto zucchini noodles with creamy tomato sauce to show that substituting pasta doesn’t mean substituting flavor and satisfaction.
By the end of this, you will have all the know-how you’ll need to make this delicious keto recipe for yourself. While there isn’t any real substitute for some classic spaghetti and meatballs, this zucchini noodles and creamy tomato sauce doesn’t have to compete; it’s delicious all on its own.
You can easily store both the sauce and the spiralized zucchinis in the fridge for 2-3 days. It freezes for even longer, meaning you can have this delicious and nutritious meal prepped and ready for you at all times.
The simplicity of the ingredients makes this keto pasta recipe especially easy to customize. Add a little heat with a sprinkle of red pepper flakes in the sauce. Top with some funky aged Parmesan cheese for a little more salty complexity in the dish. The possibilities are endless.
What other pasta recipes have you been craving while eating keto? Let us know and we just might make some new healthy and wholesome recipes to scratch that itch for you.
Keto Zucchini ‘Noodles’ with Creamy Tomato Sauce
Ingredients
Sauce:
- 1 tbsp. olive oil
- ¼ onion - chopped
- 1 cup low-carb tomato sauce - (no added sugar)
- ¼ cup vegetable broth
- ⅓ cup heavy cream
- ½ tsp. paprika
- 2 bocconcini balls
- Salt and pepper
Noodles:
- 1 tbsp. olive oil
- 1 garlic clove - chopped
- 2 zucchinis - cleaned
- 1 tsp. Italian seasoning
- Salt and pepper
Instructions
- Heat a pot to medium-low heat. Add the olive oil and sauté the onions over medium-low heat until soft (5-10 minutes).
- Add the tomato sauce and the vegetable broth. Mix well. Add salt and pepper, to taste.
- Add the heavy cream and paprika. Mix well and cook for 5 minutes. Keep warm.
- Cut the ends off of the zucchini and then cut into long strips (like noodles) using a spiralizer or sharp knife. Discard the seedy core.
- Bring a pot to medium heat. Add olive oil and garlic. Let it cook for 1 minute.
- Add the zucchini strips and stir.
- Add salt, pepper and italian herbs.
- Cook for a couple of minutes.
- Serve the zucchini noodles with the tomato sauce and top with one bocconcini in each dish.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.