Everyone will love these zucchini noodles with sauce! This Zucchini Noodles with an Arrabbiata Sauce is my favorite way to eat fresh zucchini that’s low carb and delicious! If you’re a fan of zucchini pasta, this is the easiest way to make this pasta sauce and curly noodles.
The best part about this zucchini recipe is that it just takes a couple of minutes to make the best zucchini noodles ever! This just might be one of my favorite pasta recipes that actually doesn’t even include any pasta!
If you love recipes like this, you may also enjoy this Italian Sausage & Zucchini Galette With Tomatoes & Ricotta as well!
Why you’ll love this Zucchini Spaghetti with Homemade Sauce
- This recipe replaces the traditional pasta with healthy, delicious zucchini noodles so that you can indulge in it often without any guilt.
- The spiralized zucchini noodles are one of the best methods to cut carbs without feeling like you’re missing out.
- You can easily change up the flavor by adding red pepper flakes or chili powder for spice.
Ingredients Needed
- Zucchini – Fresh zucchini is best. Buy some from the store or use some from your garden.
- Olive oil – I prefer extra virgin olive oil, but coconut oil or avocado oil can work as well.
- Peeled garlic – Minced garlic and fresh garlic adds the best flavor.
- Sea salt and pepper – To taste.
- Red pepper flakes – This can be optional, but it adds medium heat to the flavor.
- Tomato paste – Needed to create flavoring in the tomato sauce.
- Fresh tomatoes – Cherry tomatoes or larger tomatoes all work just fine!
- Oregano – Talk about the perfect way to season the sauce.
- Garlic powder – You can never have too much garlic flavoring.
How To Make Zucchini Noodles with Sauce
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant.
Step Two: Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper to taste.
Step Three: Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.
Step Four: While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. Cut the noodles with kitchen scissors once they reach 10-12” long.
Step Five: Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
Step Six: Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes. Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard.
Step Seven: Add zucchini noodles to skillet and sauté for approximately 2 minutes.
Step Eight: While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper to taste, and set aside.
Step Nine: Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.
Storing Leftovers
If you have remaining zucchini noodles, add to an airtight container and keep in the fridge. Eat within 2 days and reheat for another delicious dinner.
Paragraphs explaining how to store this dish and length of time.
Substitutions or Variations To Recipe
You can also use this recipe with butternut squash as well!
Use a little bit of Italian seasoning as part of the seasoning. This will add a whole new flavor.
FAQs
When you’re cooking the noodles, make sure to keep stirring them and not let them sit too long to get mushy.
All you need is a vegetable spiralizer! It’s the best tool to make this easy weeknight dinner – or any veggie noodle dish!
What to eat with Zucchini Pasta
Here are some of the best dishes to eat with this low carb zucchini recipe!
- Garden Veggie Mason Jar Salad with Homemade Dressing
- The BEST Fuji Apple Salad & Dressing (Copycat Panera Recipe!)
- Easy Broccoli Salad
More Vegetable Recipes You’ll Love
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Zucchini Noodles with an Arrabbiata Sauce
Ingredients
Zucchini noodles.
- 4 zucchini large firm peeled
- 3 tbsp olive oil extra virgin
- 3 peeled garlic crushed
- Sea salt and pepper to taste
Arrabbiata Sauce:
- 3 tbsp olive oil extra-virgin divided
- ½ tbsp red pepper flake crushed
- ½ cup tomato paste
- 2 cup tomatoes fresh, chopped and seeds removed
- 1 tsp oregano
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Prepare the sauce by heating olive oil in a large skillet over medium heat.
- Add the crushed red pepper flakes and heat until fragrant.
- Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder.
- Season with salt and pepper, to taste.
- Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.
- While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. See Notes below!
- Cut the noodles with kitchen scissors once they reach 10-12” long.
- Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
- Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.
- Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard.
- Add zucchini noodles to skillet and sauté for approximately 2 minutes.
- While cooking, use tongs to flip the noodles to ensure they are warmed on each side.
- Season with salt and pepper, to taste, and set aside.
- Remove from heat and toss with warm arrabbiata sauce.
- Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.
- Serve immediately.
Notes
Equipment
- Paderno Tri-Blade Vegetable Spiral Slicer
Nutrition Information
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