Home / Recipes / Gluten Free / Low Carb Easy Spinach and Tomato Spaghetti
Low Carb Easy Spinach and Tomato Spaghetti
How to Make It
Step 1
Heat a tablespoon of olive oil in a medium saucepan over a low heat. Crush the garlic and add to the saucepan. Sweat gently for 2-3 minutes until tender and fragrant.
Step 2
Add the tomato sauce to the saucepan. Add the thawed spinach and basil. Stir well to combine, heating through for a minute.
Step 3
Add the zucchini noodles to the saucepan. Stir well to combine and heat through for just a few minutes until everything is hot through and the zucchini is tender. Do not overcook, as the zucchini will become overly soft and release too much liquid.
Step 4
Divide the spaghetti evenly between two serving bowls. Drizzle with the remaining olive oil and scatter over the parmesan shavings to serve. Serve hot with your preferred Keto sides.
Ingredients
- Organic Zucchini Noodles – 4 cup
- Extra virgin olive oil – 2 tbsp
- Garlic – 2 clove
- Parmesan cheese, fresh (hard) – 1.5 tbsp, shredded
- Tomato sauce – 0.5 cup
- Spinach, cooked from frozen – 0.5 cup
- Basil – 0.25 cup
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
