Low Carb Spaghetti: Homemade Cabernet Marinara with Zucchini Noodles

August 10, 2016

Ever since I started my healthy lifestyle journey, I've been trying my hardest not to eat processed foods.  Spaghetti is one of my favorite meals to eat, but I do not like making it with store bought marinara sauce.  It usually gives me heartburn and has more sodium and sugar than I like to consume so I decided to make my own.  It's a really simple recipe that does not take long.  I've also been trying to cut down on carbs such as pasta, therefore I decided to make zucchini noodles.  My grandmother bought me a vegetable slicer, which made making the zucchinni noodles really easy.  This recipe was a great alternative to a classic recipe I grew up loving to eat.

I used 3 and a half pounds of  roma tomatoes and cut them in smaller chunks.
In a pan over medium heat, I added a half cup of extra virgin olive oil and sauteed one tablespoon of garlic for two minutes.  Pay close attention to the garlic so that it does not burn.  Burnt garlic will mess up the recipe.

Add the tomatoes and season  with salt and pepper and cook over medium heat for ten minutes.

Add one fourth cup of Cabernet Sauvignon, shiitake mushrooms, fresh Italian parsley and fresh oregano, and continue to let the marinara sauce simmer for another 10 minutes.  Add fresh basil to the marinara sauce the last five minutes of cooking the sauce.

This is the type of slicer I used for the zucchini noodles.
One large zucchini was enough for two servings.

You can boil the zucchini noodles for one minute, if you want them to to be a little tender.  Anything longer than a minute will leave you with mushy noodles.

Top your spaghetti with some fresh shaved parmesan cheese and enjoy!!

You Might Also Like