Low Calorie Pasta Recipe
Low Calorie Pasta Recipe
Table of Contents
Low Calorie Pasta Recipe
Looking for a guilt free, low calorie pasta recipe option? This Zucchini Noodles with Light Tomato Basil Sauce is a healthy and delicious alternative to traditional pasta, perfect for those who want to cut down on carbs and calories without sacrificing flavor. Zucchini noodles (also known as “zoodles”) paired with a fresh, homemade tomato basil sauce offer a nutritious, filling meal that’s perfect for lunch or dinner. It’s light, low in calories, and loaded with fresh veggies and vibrant flavors, making it an ideal choice for anyone on a healthy eating journey.
Description
If you’re on the hunt for a low calorie pasta recipe that doesn’t skimp on taste or satisfaction, look no further than this Zucchini Noodles with Light Tomato Basil Sauce. This dish offers a lighter alternative to regular pasta, reducing the calorie count significantly while still providing that comforting pasta experience.
low calorie pasta recipe, made with fresh zucchini, are a great substitute for traditional pasta. They are low in calories, high in water content, and packed with essential nutrients like vitamins A and C, potassium, and fiber. Zucchini noodles are not only a great way to reduce your carb intake but also a great vehicle for absorbing the flavors of the accompanying sauce.
The Light Tomato Basil Sauce is simple yet full of flavor. Made with ripe tomatoes, fresh basil, garlic, and a touch of olive oil, this sauce is both light and fresh. The key to making it low calorie is using minimal oil and adding natural herbs and spices to bring out the flavors without any excess calories.
This low calorie pasta recipe is perfect for anyone looking to eat healthy without sacrificing taste. Whether you’re following a low carb, low calorie, or gluten free diet, this dish fits seamlessly into your meal plan. You’ll feel satisfied, but without the heavy, bloated feeling that often comes with traditional pasta dishes.
Ingredients
- 4 medium zucchinis (spiralized into noodles)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (low-sodium preferred)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 tablespoon freshly grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare the Zucchini Noodles:
Using a spiralizer, create noodles from your zucchinis. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips. Set the zucchini noodles aside and lightly pat them with paper towels to remove excess moisture. - Make the Tomato Basil Sauce:
Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. - Simmer the Sauce:
Add the diced tomatoes (with their juices) and tomato paste to the skillet. Stir well and bring to a simmer. Season with oregano, dried basil, salt, and pepper. Allow the sauce to cook for 10-15 minutes on low heat, stirring occasionally. Adjust seasoning as needed. If you prefer a thicker sauce, cook for an additional 5-10 minutes. - Cook the Zucchini Noodles:
While the sauce is simmering, heat the remaining tablespoon of olive oil in another pan over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still slightly firm. Be careful not to overcook, as zucchini noodles can release moisture and become soggy. - Combine and Serve:
Once the sauce is ready, toss the cooked zucchini noodles into the skillet with the sauce. Stir gently to coat the noodles with the sauce. Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
you may like : Gochujang Pasta recipe
Low Calorie Pasta Recipe
Ingredients
- 4 medium zucchinis spiralized into noodles
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes (low-sodium preferred)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 tablespoon freshly grated Parmesan cheese optional, for garnish
Instructions
- Prepare the Zucchini Noodles:
- Using a spiralizer, create noodles from your zucchinis. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips. Set the zucchini noodles aside and lightly pat them with paper towels to remove excess moisture.
- Make the Tomato Basil Sauce:
- Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Sauce:
- Add the diced tomatoes (with their juices) and tomato paste to the skillet. Stir well and bring to a simmer. Season with oregano, dried basil, salt, and pepper. Allow the sauce to cook for 10-15 minutes on low heat, stirring occasionally. Adjust seasoning as needed. If you prefer a thicker sauce, cook for an additional 5-10 minutes.
- Cook the Zucchini Noodles:
- While the sauce is simmering, heat the remaining tablespoon of olive oil in another pan over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still slightly firm. Be careful not to overcook, as zucchini noodles can release moisture and become soggy.
- Combine and Serve:
- Once the sauce is ready, toss the cooked zucchini noodles into the skillet with the sauce. Stir gently to coat the noodles with the sauce. Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Notes
- Serving Suggestions: This dish can be served with a side of grilled chicken, shrimp, or a fresh salad to add protein.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
For a Vegan Version: Simply omit the Parmesan cheese or substitute with a cheese alternative. - Add Some Spice: For those who enjoy a little heat, add a pinch of red pepper flakes to the sauce for a spicy kick.
- Vegetable Variations: You can mix in other vegetables like bell peppers, spinach, or mushrooms to add extra nutrients and flavor to your dish.
