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I haven't been able to eat traditional spaghetti in a long time!
First, it's just not the healthiest. Sure, you can serve alongside a salad...but, a carb-based meal, served alongside more carbs (garlic bread, of course!) is just a thing I cannot regularly eat.
At the very least, I would use a gluten free noodle and add in some veggies. For a low carb meal, I just add extra veggies and remove the pasta.
And, when you sauté the onion with red and green bell peppers, it already looks like Italy! And, my marinara sauce has a lot of flavor, so I didn't add many spices. Garlic, basil, dried oregano, and Italian seasoning could all be added to this dish.
I chose to air fry the zucchini, but you could also sauté in the same skillet.
Also, I realize it's not technically spaghetti since I didn't use any long, thin noodles; but, you get the idea! You could easily add a gluten free pasta or spiralize the zucchini.
With flavorful tomato sauce, I like to add a lot of vegetables! Here are some of my favorites...
I love leftovers! Make a little extra and pack for lunch the next day. Keep this veggie spaghetti in an airtight container in the fridge. It should last for 4-5 days. You could also freeze for up to 2 months.
Yes, it is possible to cook spaghetti noodles in the tomato sauce; however, you would also need to add some liquid. Then, your tomato sauce might end up too watery. Even though it requires an extra pot, I'd just prefer to cook the noodles separately. I bypassed that entirely by only using vegetables, but gluten free noodles would also be terrific in this dish!
For a healthy, low carb dinner, this gluten free veggie spaghetti can be ready in 30 minutes or less! Quick and easy with vegetables and tons of Italian flavor!
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