No Pasta Crunchy Spaghetti

Discover a healthy yet satisfying twist on classic Italian comfort food with our "No Pasta Crunchy Spaghetti." This low-carb, gluten-free delight swaps traditional pasta for freshly spiralized zucchini noodles, offering a lighter, fiber-packed alternative while keeping all the robust flavors you love. Tossed with golden-toasted ground almonds for a nutty crunch and topped with a zesty homemade tomato sauce infused with garlic, red bell pepper, and Italian herbs, this dish is a harmony of textures and tastes. Finished with a sprinkle of parmesan cheese and aromatic fresh basil, it’s perfect for those craving a nutritious, flavorful dinner that’s ready in just 35 minutes. Whether you’re following a keto, vegetarian, or clean-eating lifestyle, this vibrant zucchini spaghetti will leave you craving a second helping!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini
• 3 tablespoons olive oil
• 1 medium-sized red bell pepper
• 1 small onion
• 3 cloves garlic cloves
• 1 14-ounce can crushed tomatoes
• 1 teaspoon Italian seasoning
• 0.5 teaspoon red chili flakes
• 0.5 cup parmesan cheese
• 0.25 cup ground almonds
• 5 leaves fresh basil leaves
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Wash and spiralize the zucchini into thin noodle-like strands using a spiralizer or julienne peeler. Set aside on a paper towel to absorb excess moisture.

Step 2

Chop the red bell pepper into small dice and finely chop the onion and garlic cloves.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.

Step 4

Add the diced red bell pepper to the skillet and cook for another 3 minutes until softened.

Step 5

Stir in the crushed tomatoes, Italian seasoning, red chili flakes, salt, and black pepper. Let the sauce simmer over low heat for 8-10 minutes, stirring occasionally.

Step 6

While the sauce simmers, heat the remaining 1 tablespoon of olive oil in another skillet. Toast the ground almonds over medium-low heat for 2-3 minutes until golden brown and crunchy.

Step 7

Add the spiralized zucchini noodles to the second skillet with the almonds and toss gently to coat, warming the noodles slightly (about 2 minutes). Avoid overcooking to maintain their crunch.

Step 8

Serve by placing the zucchini noodles on a plate, topping with the tomato sauce, then sprinkling grated parmesan cheese and chopped basil leaves over the top.

Step 9

Enjoy immediately for the perfect combination of fresh, crunchy, and savory flavors.

Nutrition Facts

Serving size	1551 grams (1551.0g)

Amount per serving	% Daily Value*
Calories	1202

Total Fat 74.00g	95%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 4.60g
Cholesterol 45mg	15%
Sodium 10182mg	443%
Total Carbohydrate 107.80g	39%
Dietary Fiber 20.30g	73%
Total Sugars 76.70g
Protein 36.90g	74%

Vitamin D 0IU	0%
Calcium 781mg	60%
Iron 9mg	48%
Potassium 3241mg	69%

*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: 53.5%

Protein: 11.9%

Carbs: 34.6%