Spaghetti or linguine with a large ladle of marinara is a staple side dish to classic Italian-American dishes like chicken or eggplant parmesan, a main-event meal when paired with meatballs, and even a standalone standby for kids when topped liberally with shredded parmesan. If you follow a low-carb diet, this quintessential easy-to-whip-up dish is either off the menu or made with spiralized veggie noodles. We adore curly wisps of zucchini, yellow or butternut squash, carrot, and beet noodles and whip these up often, but there’s no denying that veggie noodles taste like veggies. If you’re looking for a rendition of spaghetti that’s low-carb, gluten-free, and low in calories, check out our version of low-carb spaghetti with marinara sauce made with hearts of palm noodles and topped with tangy, thick, slightly sweet, bright tomato sauce punctuated with basil.
Gluten-Free, Low-Carb Spaghetti with Tomato Basil Marinara
Time: 35 minutes
- 1 package Palmini Linguine
- 2 cups unsweetened almond milk, or other milk alternative
- 1 tablespoon Primal Kitchen Extra Virgin Olive Oil
- 1 cup Primal Kitchen Tomato Basil Marinara Sauce
- ¼ teaspoon sea salt
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons fresh basil leaves
- Drain Palmini noodles.
- Tip: For milder flavor, soak in milk alternative for 30 minutes and then drain thoroughly.
- Add extra virgin olive oil to skillet over medium heat.
- Add noodles and cook until heated through, about 2 minutes.
- Pour in tomato basil marinara sauce and stir until noodles are well coated.
- Heat through for about 3 minutes.
- Season with salt and red pepper flakes, and top with fresh basil leaves. Enjoy!
Nutritional information (per serving):
Carbs: 12 grams
Fat: 9 grams
Protein: 3 grams
Nutritional information calculated using Cronometer.
You might also like these other gluten-free pasta recipes: